Authentic Demi-Keema Curry with Summer Vegetables

• 1 can Demi-glace sauce
• 300 grams Combined ground beef and pork
• 2 Onion
• 4 tsp Curry powder
• 50 ml Water
• 2 tbsp Tomato ketchup
• 1 Salt
• 1 dash Pepper
• 5 servings Warm cooked rice
• 100 grams Edamame
• 2 large Eggplant (slim Japanese type)
• 1 Bell pepper (any color)
• 1 dash Vegetable oil

1. Mince the onion.
2. Heat vegetable oil in a frying pan and cook the ground meat.
3. Once the meat has changed color, season with salt (a pinch) and pepper.
4. Add the onion and continue cooking.
5. Once the onion has become transparent and tender, add the curry powder.
6. Add the demi-glace sauce and the water to Step 4.
7. Lower the heat to low.
8. Season with ketchup, 1/2 teaspoon salt, and a small amount of pepper.
9. Accompaniments: Boil the edamame in salted water and remove the beans from the pods.
10. Cut the eggplant into 4 pieces and soak in salted water to remove the harsh taste.
11. Chop the bell pepper into bite-sized pieces.
12. Heat vegetable oil in a frying pan and saute the eggplant and pepper separately.
13. Serve rice onto a plate and top with Step 6.
14. Arrange Step 9 and the edamame as toppings.

ground beef, onion, curry, water, tomato ketchup, salt, pepper, rice, edamame, slim japanese type, bell pepper, vegetable oil

Taken from cookpad.com/us/recipes/146921-authentic-demi-keema-curry-with-summer-vegetables (may not work)