Eat This WithYour Kids! Keema Curry

Eat This WithYour Kids! Keema Curry

This is just mildly spicy with the addition of store-bought curry roux, so my kids could eat it too It has plenty of onions and carrots. I like to eat it the next day as well, so I make a big batch.

Ingredients: 5-6 Servings

To sauté:
Ground pork
500 g
Olive oil
1 tablespoon
Ginger, garlic (grated)
1 piece/clove
Curry powder (S&B's red-can curry powder)
1 tablespoon
1 tablespoon
To simmer:
Canned tomatoes
2 cans
200 ml
Japanese Worcestershire style sauce
1 tablespoon
Dried chickpeas (or soy beans) (if available)
1 can
Bay leaves
Store bought curry roux (mild)
1/2 package


1. Finely mince the onions in a food processor. Set it aside in a bowl and do the same with carrot.
2. Heat olive oil in a pot. Add minced onions, and stir-fry over high heat until the liquid evaporates. Reduce heat to low heat once the liquid evaporates.
3. Note Before you stir-fry, you can save time by microwaving it for 5 minutes and mixing it afterwards for 10 minutes. I saved some time and gas this way since a lot of liquid came out.
4. You will start stir-frying after this, but do so without oil, since there is a lot of liquid. Only pour oil once the liquid evaporates.
5. Once the onions starts to yellow, add ginger and garlic and continue to stir.
6. Stir-fry until the onions thicken. Add the carrot and ground pork and keep stir-frying.
7. As soon as the color changes, add curry powder and honey and stir-fry like you're mixing (It takes about 40 minutes from Step 2, 5, to 6. You can reduce the time by 10 minutes by using the time saving tip in the Helpful Hints.)
8. Put the canned tomatoes in a food processor. Put the resulting chopped tomatoes into the mixture from Step 7. Add water, sauce, chickpeas, and bay leaves and cook over low heat for approximately 10 minutes.
9. It's hard to skim off the scum with a ladle, so I recommend covering the surface with crinkled parchment paper. The scum will stick to the paper. It's fine to skip this step.
10. Turn off the heat and add the store bought curry roux, finely chopped in a food professor. Once it's dissolved, turn the heat back on and simmer for about 10 minutes. (Make sure the bottom of the pot doesn't burn.)
11. Done! (Adjust the seasoning with salt if needed.)
12. -
13. "Caramel-cookie's" "Cheese Nan" (Recipe ID: 627060) is very delicious and I recommend it (with this curry)
14. I made this curry into a rice gratin the next day. I laid these in the following order, from bottom to top: rice, white sauce, curry, soft poached egg. It was super yummy.
15. "Tankotankichi's" "No Mistakes!! Soft Poached Egg!" (Recipe ID: 1491806) is super easy to make.

Story Behind this Recipe

When we were just on our own as husband and wife, we used to make a spicy keema curry. Ever since our children became old enough to eat curry, we make it mild by using store bought curry roux.