Sunday, 1 March 2009

Keema Curry

Serves 4:
  • 400g Beef, Mince, Lean, Raw, Average

  • 1 Med/180g Onions, Red, Raw, Average

  • 100g Spinach, Baby, Average

  • 25g Tomato Puree, Average

  • 2 Tsps/10g Coriander, Seeds, Ground, Schwartz

  • 1 Can/400ml Coconut, Milk, Average

  • 2 Cloves/6g Garlic, Raw, Average

  • 1 Tsp/4g Chilli Powder, Average

  • 2 Tsps/10g Cumin, Seeds, Ground, Schwartz

  • 1 Serving/30g Curry Paste, Biryani, Patak's

  • 1 Med/160g Peppers, Capsicum, Red, Raw, Unprepared, Average

  • 1½ Servings/300g Potatoes, Charlotte, Tesco


    Preheat the oven to 180C/350F/gas mark 4.

    Peel and cut the potatoes into cubes and boil for 10 minutes, drain and set aside.

    Meanwhile chop the onion, red pepper, and spinach. Crush the garlic.

    Spray a pan with the oil and gently fry the onion for 3 minutes until softened, add the mince and fry for a further 5 minutes until browned.

    Add the coriander, garlic, chilli and cumin and fry for a further 1 minute.

    Stir in the tomato puree, spinach, peppers, potatoes, coconut milk, and curry paste and simmer for 1 minute.

    Transfer the contents of the pan to a casserole dish, cover and cook in the oven for 40 minutes.

    Serve with warm naan bread or rice.

    Nutrition Data Per Serving
    Calories (kcal)515.0
    Carbohydrate (g)26.2
    Protein (g)27.9
    Fat (g)33.3
    Fibre (g)5.9
    Alcohol (g)0.0
    Fruit & Veg1.4

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