Celery and Tomato Keema Curry

• 1 bunch Celery
• 1 can Canned diced tomatoes
• 150 grams Ground meat (beef/pork combination)
• 4 pieces Japanese curry roux
• 1 tbsp Olive oil
• 1 tsp Finely chopped garlic
• 1 Salt and pepper
• 1 Bay leaves (if you have them)

1. Thinly slice the celery.
2. Heat olive oil and garlic in a frying pan until fragrant.
3. Once the garlic is fragrant, add the celery and saute.
4. Once the celery has lightly cooked through, add the ground meat, salt and pepper, and continue to cook.
5. Once the ground meat has been lightly cooked through, add the tomatoes (the consistency of the curry will be taken care of by the liquid in the canned tomatoes).
6. After adding the tomatoes, bring to a boil.
7. Add the curry roux and let the water evaporate.
8. Add bay leaf, if available.
9. Let it evaporate to your desired consistency and it's done!
10. The taste of the tomatoes are mild, so you can add some spicy curry roux if you prefer a spicier taste.
11. Add a lot of black pepper.
12. You can top it with your favorite toppings such as cheese or poached egg.

celery, tomatoes, ground meat, curry roux, olive oil, garlic, salt, bay leaves

Taken from cookpad.com/us/recipes/147212-celery-and-tomato-keema-curry (may not work)