Eggplant and Bell Pepper Keema Curry
Eggplant and Bell Pepper Keema Curry

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, eggplant and bell pepper keema curry. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Eggplant and Bell Pepper Keema Curry is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Eggplant and Bell Pepper Keema Curry is something that I have loved my entire life.

Great recipe for Eggplant and Bell Pepper Keema Curry. I think keema curry brings out the flavour of eggplant more than normal curry. Adjust the amount of water depending on the heat.

To begin with this particular recipe, we have to first prepare a few components. You can cook eggplant and bell pepper keema curry using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Eggplant and Bell Pepper Keema Curry:
  1. Make ready 250 grams Mixed pork and beef mince
  2. Take 5 Eggplant (slim Japanese type)
  3. Prepare 3 Bell peppers (finely chopped)
  4. Take 1 Onion (finely chopped)
  5. Make ready 1 piece Garlic, minced
  6. Make ready 1 tsp Ginger (grated)
  7. Prepare 300 ml ◎ Water
  8. Take 1 ◎ Soup stock cube
  9. Get 2 tbsp ☆ Ketchup
  10. Make ready 3 cubes ☆ Curry roux
  11. Prepare 1 tsp ☆ Curry powder

Spread vegetable oil in a frying pan and fry the garlic, ginger and meat.. Before you jump to Eggplant and Bell Pepper Keema Curry recipe, you may want to read this short interesting healthy tips about Apples Could Certainly Have Massive Advantages To Improve Your Health. Everyone has heard the saying "an apple a day will keep the doctor away", but the question is, is this genuinely a true statement. Add cumin seeds and let it splutter.

Steps to make Eggplant and Bell Pepper Keema Curry:
  1. Finely chop the garlic and grate the ginger. Prepare the ingredients.
  2. Finely chop the bell peppers and the onion. The eggplant will soften and shrink in size, so it's alright even if the pieces are on the large size.
  3. Spread vegetable oil in a frying pan and fry the garlic, ginger and meat. When the meat is cooked thoroughly, add the onion and bell pepper.
  4. When the onion becomes translucent, add the eggplant and soften.
  5. When the eggplant has softened, add the ingredients marked ◎ and bring to a boil. Boil for 5 minutes over medium heat.
  6. Add the ingredients marked ☆ to Step 5, dissolve, and boil on low heat for around 5 minutes, adjusting the amount of water as it boils. Make sure it doesn't burn.
  7. If you like, you can it top with a fried egg, poached egg or cooked vegetables.
  8. If you have leftovers, how about making pasta gratiné? Try a ariation on this recipe. - - https://cookpad.com/us/recipes/171480-pasta-gratin-with-keema-curry

Add green chillies, chopped onions and saute till translucent. For making the eggplant curry, first start with heating a bit of oil or vegetable broth. Now it is time to give the coconut milk and yellow curry paste into the mix, and season with salt and pepper (also the optional smoked paprika and cumin). Heat the vegetable oil in a large, deep nonstick or cast iron pot over medium-high heat. Once the oil is hot, add the paneer to the pot and cook, flipping every few minutes, until browned on all sides.

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