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Ginza Delhi Supervised Veggie Keema Curry

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 10 Min
  • 4 Porções
  • $15

INGREDIENTES

  • Meat

    • 100g ground meat

  • Vegetables

    • 🧅 1 bag sautéed onion
    • 🧅 100g diced onion
    • 🥔 70g diced potato
    • 🥕 60g diced carrot
    • 🍄 50g diced mushroom
    • 30g diced bamboo shoot
    • 30g diced red bell pepper
    • 30g diced green bell pepper
    • 🌽 30g corn kernels

  • Spices and Condiments

    • 1 bag Ginza Delhi curry paste
    • 1 bag Ginza Delhi curry spices
    • 🍬 1 tbsp sugar

  • Other

    • 1 tbsp cooking oil
    • 💧 3/4 cup water
    • 🍚 400g cooked rice

PASSOS

1

Heat oil in a pan, add ground meat and sautéed onion, and stir-fry on high heat for about 2 minutes.

2

Add diced onion, potato, carrot, and mushroom to the pan and stir-fry on high heat for about 3 minutes.

3

Add bamboo shoot, red bell pepper, green bell pepper, and corn to the pan and stir-fry on medium heat for about 1 minute.

4

Add water, Ginza Delhi curry paste, and sugar to the pan, bring to a boil, then turn off the heat. Serve over cooked rice.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 20g
    Proteína
  • 50g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

You can add extra curry spices for a more intense flavor.This dish is great for meal prep; store leftovers in the fridge for up to 3 days.For a vegan version, substitute ground meat with plant-based protein.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.