A fantastic keema or mince meat curry that can be batched cooked and used for lunches and dinners all week long, or make for a family dinner with enough for a leftover lunch the next day or so. This recipe makes six portions, and you can have it with cauliflower rice, basmati rice, naan or a chappati – just make sure you add the calories.
Paul enjoys this curry for his lunch at work, and will make a great meal for when those colder autumn and winter months come along.
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Paul’s Keema Curry
- Total Time: 50 minutes
- Yield: 6 1x
Description
Traditional Indian curry
Ingredients
Scale
1kg 5%fat minced beef
200g peas
4 carrots, diced
1 red onion, chopped
2 tbsp curry powder
1 tbsp garam masala
2 bird eye chillies, chopped
4 garlic cloves, crushed
1β ginger, grated
2 tins of chopped tomatoes
Instructions
- Fry off chopped onion crushed garlic and grated ginger
- Add spices and chillies
- Add mince and brown in the pan
- Add the tomatoes and diced carrots
- Bring to the boil then remove to low heat and simmer gently until the carrots are cooked
- Add peas and cook for last 10 minutes
- Serve with your chosen accompaniment – just add the calories
- Prep Time: 10
- Cook Time: 40
Nutrition
- Calories: 305