Keema Curry

AuthorDee
00DifficultyBeginner

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Yields1 Serving

 1kg Beef mince
 2 large onions - finely chopped
 1 tbsp oil or butter, or fry-lite (for softening onions)
 Spices - 2 tsp garlic granules, 2 tbsp ground ginger, 3 tbsp curry powder,
 Peas & Carrots (diced potato works well too).
 3 tbsp Tomato puree
 500ml vegetable stock
 Rice and/or naan bread, and mango chutney to serve

1

Brown off your minced beef, drain off the fat and set aside.

2
3
4
5

Use the hot pan you cooked your mince in to soften the onions over a medium heat in a little oil or butter - about 4-7mins.

6
7
8
9

When your onions are soft, add to that your spices mix and stir in to form a dry-ish paste, cook the spices for 1-2mins, add a weeny splash of water from the kettle if its catching/burning.

10
11
12
13

Next add your carrots (and potato if using). I've used value tin carrots, but you could use fresh or frozen too. Give it a good mix with your onions and allow to cook for a further minute.

14
15
16
17

Now add the tomato puree and then re-add your browned mince to the pan and mix well.

18
19
20
21

Add to that 500ml vegetable stock (or just water if you don't have any stock), and a generous handful of frozen peas. Bring to the boil and simmer for about 20mins or until your vegetables are tender if using fresh vegetables.

22
23
24
25

Serve with basmati rice and/or naan bread. Also nice with steamed broccolli.

Category

Ingredients

 1kg Beef mince
 2 large onions - finely chopped
 1 tbsp oil or butter, or fry-lite (for softening onions)
 Spices - 2 tsp garlic granules, 2 tbsp ground ginger, 3 tbsp curry powder,
 Peas & Carrots (diced potato works well too).
 3 tbsp Tomato puree
 500ml vegetable stock
 Rice and/or naan bread, and mango chutney to serve

Directions

1

Brown off your minced beef, drain off the fat and set aside.

2
3
4
5

Use the hot pan you cooked your mince in to soften the onions over a medium heat in a little oil or butter - about 4-7mins.

6
7
8
9

When your onions are soft, add to that your spices mix and stir in to form a dry-ish paste, cook the spices for 1-2mins, add a weeny splash of water from the kettle if its catching/burning.

10
11
12
13

Next add your carrots (and potato if using). I've used value tin carrots, but you could use fresh or frozen too. Give it a good mix with your onions and allow to cook for a further minute.

14
15
16
17

Now add the tomato puree and then re-add your browned mince to the pan and mix well.

18
19
20
21

Add to that 500ml vegetable stock (or just water if you don't have any stock), and a generous handful of frozen peas. Bring to the boil and simmer for about 20mins or until your vegetables are tender if using fresh vegetables.

22
23
24
25

Serve with basmati rice and/or naan bread. Also nice with steamed broccolli.

Keema Curry