Peel the carrot, de-seed the bell pepper, and cut both into 1 cm dice.
Heat oil in a frying pan and add onion, garlic and ginger. Stir-fry slowly over low heat.
When the onion has wilted and turned golden brown, add ground meat and stir fry over medium heat until it changes color.
Add carrot and curry roux, and stir fry while dissolving the roux, taking care not to let it burn.
When the roux has dissolved and been distributed evenly, add canned tomatoes and water. Mix while crushing the tomatoes.
When everything is well blended, add bell pepper and corn, then cook through.
Make the soft boiled egg.
Take the egg out beforehand to bring to room temperature. Put into boiling water and cook for 6 minutes. Cool in cold water, and peel.
Put rice on a serving plate, pour the curry over, and top with the soft boiled egg cut in half to finish!
Story Behind this Recipe
I thought keema curry was hard to make, but I was able to make this version easily using store-bought curry roux.
The longer you simmer the curry, the more balanced the flavor will become. Take care not to let it burn by watching the heat and stirring it, and cook patiently to reduce the sauce. If you don't have canned tomatoes, use 3 fresh tomatoes instead.