Vegetable-Rich Keema Curry
Ingredients (5 servings)
Ground pork (coarsely ground)
|
300g |
| Onion |
200g |
| Egg plant |
400g |
| Mushrooms |
100g |
| Red bell pepper |
100g |
| Celery |
100g |
Cooking oil
|
1 Tbsp |
| Water |
300ml |
| S&B Tasty Curry Mix |
1/2 box (100g) |
| Celery leaves |
30g |
| Rice (cooked) |
As needed |
Directions
- Chop the vegetables into small dice. Roughly mince the celery leaves.
- Heat the oil in a pot and stir-fry the ground pork.
When the meat browns, add the vegetables (except for celery leaves) in order and stir-fry well until they become tender.
- Add water, and when it comes to a boil, turn the heat down to low heat and simmer.
- Turn off the heat. Add the S&B Tasty Curry Mix by breaking it into pieces, then stir until it is completely melted.
- Turn on the heat again and simmer while stirring until the sauce becomes thick. Add the celery leaves for a finishing touch.
- Put the cooked rice into a bowl, then pour [5] over it.
