This is how Eggplant and Bell Pepper Keema Curry might help you in weight loss
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Eggplant and Bell Pepper Keema Curry
Eggplant and Bell Pepper Keema Curry

Before you jump to Eggplant and Bell Pepper Keema Curry recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.

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Do you remember hearing the adage “an apple a day keeps the doctor away”? The truth is that apples have many minerals and elements that keep your heart healthy. Apples are rich in soluble fiber which acts as a scrubber on your artery walls, keeping the cholesterol from accumulating and causing blockages. Consuming just one Red Delicious apple daily can cause as much as an eight percent fall in your bad cholesterol levels. That’s a terrific number for somebody who would like to have a healthier heart.

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We hope you got insight from reading it, now let’s go back to eggplant and bell pepper keema curry recipe. You can cook eggplant and bell pepper keema curry using 11 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Eggplant and Bell Pepper Keema Curry:
  1. Get 250 grams Mixed pork and beef mince
  2. Provide 5 Eggplant (slim Japanese type)
  3. Get 3 Bell peppers (finely chopped)
  4. Prepare 1 Onion (finely chopped)
  5. Prepare 1 piece Garlic, minced
  6. Prepare 1 tsp Ginger (grated)
  7. Get 300 ml ◎ Water
  8. Prepare 1 ◎ Soup stock cube
  9. Prepare 2 tbsp ☆ Ketchup
  10. Provide 3 cubes ☆ Curry roux
  11. Provide 1 tsp ☆ Curry powder
Instructions to make Eggplant and Bell Pepper Keema Curry:
  1. Finely chop the garlic and grate the ginger. Prepare the ingredients.
  2. Finely chop the bell peppers and the onion. The eggplant will soften and shrink in size, so it's alright even if the pieces are on the large size.
  3. Spread vegetable oil in a frying pan and fry the garlic, ginger and meat. When the meat is cooked thoroughly, add the onion and bell pepper.
  4. When the onion becomes translucent, add the eggplant and soften.
  5. When the eggplant has softened, add the ingredients marked ◎ and bring to a boil. Boil for 5 minutes over medium heat.
  6. Add the ingredients marked ☆ to Step 5, dissolve, and boil on low heat for around 5 minutes, adjusting the amount of water as it boils. Make sure it doesn't burn.
  7. If you like, you can it top with a fried egg, poached egg or cooked vegetables.
  8. If you have leftovers, how about making pasta gratiné? Try a ariation on this recipe. - - https://cookpad.com/us/recipes/171480-pasta-gratin-with-keema-curry

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