This is a curry that's made just with the moisture from vegetables (with no extra water added in). This dish also goes well with spaghetti. If you deep-fry seasonal vegetables without batter, and use them as toppings, it will become vegetable curry.
[Preparation] Chop the onions, carrot, and apple into pieces, and blend into a paste in a food processor.
It will look like this.
Dice the canned tomatoes to 1 cm.
Mince the garlic, and chop the curry roux.
Add vegetable oil and garlic into a pot, and stir-fry over medium heat. When fragrant, add ground meat, and continue stir-frying until the meat becomes crumbly.
Add Step 2 vegetable paste, cover with a lid, then simmer for 20 minutes over low heat. Stir it around occasionally so it won't burn.
Then, add the chopped curry roux and tomatoes. When the mixture has thickened, it's done.
Sprinkle green peas on top and enjoy.
Story Behind this Recipe
I get busy every April, so I make this keema curry and freeze it to keep it stored. If you put it on top of spaghetti, it's like meat sauce spaghetti, and if you deep-fry seasonal vegetables without batter, and put them on top as toppings, it becomes vegetable curry.
Step 1: When you're making the vegetable paste, add the vegetables little by little. Throwing them all into the food processor will make it harder to blend everything together. If the vegetables don't contain enough water, add about 100 ml of water.