Celery and Tomato Keema Curry

Celery and Tomato Keema Curry

Even celery haters will gobble this up!

Ingredients: 3-4 servings

1 bunch
Canned diced tomatoes
1 can
Ground meat (beef/pork combination)
150 g
Japanese curry roux
3-4 pieces
Olive oil
1 tablespoon
Finely chopped garlic
1 teaspoon
Salt and pepper
to taste
Bay leaves (if you have them)


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

Story Behind this Recipe

I made this from what I had in my refrigerator.