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Curry (Tomato Keema Curry) | TAKIMAKI Channel / Takizawa Makiko Official's recipe transcription

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TAKIMAKI Channel / 滝沢眞規子Official

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Ingredients

ホールトマト缶 : 2缶
(A) Onion : 2個
(A) Carrot (small) : 4 bottles
(A) Garlic : 1/4個
(A) Ginger : 1/2個
(A) Celery : 2本
蒸し大豆 : 1袋(約100g)
蒸しひよこ豆 : 1袋(約85g)
豚ももひき肉 : 600g
カレールー(辛口) : 適量
(B) Salt and pepper : 適量
(B) Garam Masala : 適量
(B) Oregano : 適量
野菜だし : 8g
水 : Approximately 800ml
パルメザンチーズ : 適量
オリーブオイル : 適量

Time required

50minutes

Procedure

1) Do the preparations 01:08
Chop all the vegetables (A) into bite-sized chunks and then roughly chop them using a chopper.
Transfer the coarsely chopped vegetables to a bowl.
2) stir fry 06:48
Heat olive oil in a pan and add the ground pork and fry.
When the pork mince is cooked, add the vegetables from step 1 and (B) and stir fry.
Add the can of whole tomatoes and vegetable stock, and mix while crushing the tomatoes.
Add water, cover and simmer for 15 to 20 minutes.
3) Finishing touches 10:32
Add steamed soybeans and steamed chickpeas to 2.
Taste and add the amount of curry roux you like to adjust the seasoning.
Serve the curry in a bowl and top with Parmesan cheese if desired.

Point

If you don't have a chopper, chop it finely with a knife.
・Chop the garlic and ginger into fine pieces.
・We recommend eating it with naan.
-It uses a lot of vegetables and doesn't use much water, making it a very nutritious curry.
-When stewing, if you have it, we recommend adding dried bay leaves to eliminate the meat's odor.
・If you don't have vegetable stock, you can use consommé.