Vegetable Keema Curry

  • Servings
  • Cook Time
    25 Min

Cooking Directions

  • Heat oil in a saucepan and sauté onions until translucent.
  • Add beef and pork and stir-fry.
  • Add eggplant, zucchini, bell pepper, and half the amount of tomatoes and lightly stir-fry.
  • Add water and bring to a boil. Cook over low to medium heat for about 5 minutes then remove from heat.
  • Break curry roux into pieces and add to the saucepan.
  • Return saucepan to heat and cook over low heat for about 10 minutes.
  • Add remaining tomatoes into the saucepan and bring to a boil. Serve with hot cooked rice.

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  • ½ pkg House Foods Java Curry 6.52 oz. Medium Hot
  • ¼ lb. ground beef
  • ¼ lb. ground pork
  • 1 ¼ cups onions, chopped
  • ¾ cup tomatoes, chopped
  • 2 cups eggplant, chopped
  • ¾ cup zucchini, chopped
  • ½ cup yellow bell pepper, chopped
  • 1 Tbsp. vegetable oil
  • ¾ cup water

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