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Tomato Keema Curry Using Store-bought Curry Roux
Tomato Keema Curry Using Store-bought Curry Roux

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We hope you got insight from reading it, now let’s go back to tomato keema curry using store-bought curry roux recipe. You can have tomato keema curry using store-bought curry roux using 13 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Tomato Keema Curry Using Store-bought Curry Roux:
  1. Provide Ground meat (beef and pork mixture)
  2. You need Onion
  3. Use Garlic
  4. Prepare Ginger
  5. Prepare Carrot
  6. Take Green bell pepper
  7. Provide Corn (optional)
  8. Provide Curry roux
  9. Use Canned tomatoes (in water)
  10. Prepare Water
  11. Provide Plain cooked rice
  12. Use Egg (room temperature)
  13. Use Vegetable oil
Steps to make Tomato Keema Curry Using Store-bought Curry Roux:
  1. Finely chop the onion, garlic and ginger.
  2. Peel the carrot, de-seed the bell pepper, and cut both into 1 cm dice.
  3. Heat oil in a frying pan and add onion, garlic and ginger. Stir-fry slowly over low heat.
  4. When the onion has wilted and turned golden brown, add ground meat and stir fry over medium heat until it changes color.
  5. Add carrot and curry roux, and stir fry while dissolving the roux, taking care not to let it burn.
  6. When the roux has dissolved and been distributed evenly, add canned tomatoes and water. Mix while crushing the tomatoes.
  7. When everything is well blended, add bell pepper and corn, then cook through.
  8. Make the soft boiled egg. Take the egg out beforehand to bring to room temperature. Put into boiling water and cook for 6 minutes. Cool in cold water, and peel.
  9. Put rice on a serving plate, pour the curry over, and top with the soft boiled egg cut in half to finish!

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