Authentic Demi Keema Curry With Summer Vegetables Recipe by cookpad.japan
Cooking Instructions 1 Mince the onion. Heat vegetable oil in a frying pan and cook the ground meat. 2 Once the meat has changed color, season with salt (a pinch) and pepper. Add the onion and continue cooking. 3 Once the onion has become transparent and tender, add the curry powder. 4 Add the demi-glace sauce and the water to Step 4. Lower the heat to low. 5 Season with ketchup, 1/2 teaspoon salt, and a small amount of pepper. 6 Accompaniments: Boil the edamame in salted water and remove the beans from the pods. 7 Cut the eggplant into 4 pieces and soak in salted water to remove the harsh taste. Chop the bell pepper into bite-sized pieces. 8 Heat vegetable oil in a frying pan and saute the eggplant and pepper separately. 9 Serve rice onto a plate and top with Step 6. Arrange Step 9 and the edamame as toppings. 1 Mince the onion. Heat vegetable oil in a frying pan and cook the ground meat. 1 Mince the onion. Heat vegetable oil in a frying pan and cook the ground meat. 2 Once the meat has changed color, season with salt (a pinch) and pepper. Add the onion and continue cooking. 2 Once the meat has changed color, season with salt (a pinch) and pepper. Add the onion and continue cooking. 3 Once the onion has become transparent and tender, add the curry powder. 3 Once the onion has become transparent and tender, add the curry powder. 4 Add the demi-glace sauce and the water to Step 4. Lower the heat to low. 4 Add the demi-glace sauce and the water to Step 4. Lower the heat to low. 5 Season with ketchup, 1/2 teaspoon salt, and a small amount of pepper. 5 Season with ketchup, 1/2 teaspoon salt, and a small amount of pepper. 6 Accompaniments: Boil the edamame in salted water and remove the beans from the pods. 6 Accompaniments: Boil the edamame in salted water and remove the beans from the pods. 7 Cut the eggplant into 4 pieces and soak in salted water to remove the harsh taste. Chop the bell pepper into bite-sized pieces. 7 Cut the eggplant into 4 pieces and soak in salted water to remove the harsh taste. Chop the bell pepper into bite-sized pieces. 8 Heat vegetable oil in a frying pan and saute the eggplant and pepper separately. 8 Heat vegetable oil in a frying pan and saute the eggplant and pepper separately. 9 Serve rice onto a plate and top with Step 6. Arrange Step 9 and the edamame as toppings. 9 Serve rice onto a plate and top with Step 6. Arrange Step 9 and the edamame as toppings. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Vermont Cheddar Stuffed Meatballs with baked spaghetti. Cheesy Chicken and Mushrooms Chocolaty Goodness CoCo fresh spritz Crackle Cookies Vermont Cheddar Stuffed Meatballs with baked spaghetti. Cheesy Chicken and Mushrooms Chocolaty Goodness CoCo fresh spritz Crackle Cookies Rutabaga Canapé Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce Delicious Crema Catalana with Rum Worlds Best Choc Chip Cookies Crackle Cookies Very Easy Garlic Toast Pickled Tomato Salsa Onion, Tuna & Spinach Sandwiches Elisa's Loaded Fries Tortilla pizza Rutabaga Canapé Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce Delicious Crema Catalana with Rum Worlds Best Choc Chip Cookies Crackle Cookies Very Easy Garlic Toast Pickled Tomato Salsa Onion, Tuna & Spinach Sandwiches Elisa's Loaded Fries Tortilla pizza