Keema curry in the microwave

 

Ingredients (Serves 2)

200 grams of ground meat

2 teaspoons of Worcestershire sauce

200 grams of canned tomatoes

2 tablespoons of curry powder

1/2 teaspoon of granulated consommé soup base

1/2 teaspoon of sugar

1 teaspoon of grated ginger

1 teaspoon of grated garlic

1/2 of a medium onion

A little chopped parsley

(For the buttered corn)

1 box of crispy corn

10 grams of butter

Directions

(1) Place the ground meat, onion, curry powder, canned tomatoes, Worcestershire sauce, grated garlic, grated ginger, granulated consommé soup base, and sugar in a heat-resistant container. Cover loosely with plastic wrap and microwave (600 watts) for 10 minutes. Remove from the microwave.

(2) Remove the plastic wrap and microwave (600 watts) for 2 minutes. Remove and mix thoroughly. Place the rice in a bowl and sprinkle with buttered corn and parsley.

(How to Make Buttered Corn)

Crunchy! Place the corn (drain, leaving about 1 teaspoon of liquid) and butter in a heat-resistant dish, cover loosely with plastic wrap, and microwave (600 watts) for 1.5 minutes.