Monday, 20 July 2009

Keema Curry

Made this for the first time on Friday and absolutely loved it! Next time I'm going to try more veg, less potato and chicken instead of mince, I think the chicken would be very nice with the coconut and spinach. I'm also considering sweet potato instead of regular potato...
Good meal for making a big batch of, fairly quick to prepare, though 40 mins in the oven, and really easy.

Keema Curry:
Serves 5

  • 1 Med/180g Onion
  • 100g Baby Spinach
  • 25g Tomato Puree
  • 5g Coriander
  • 400ml Coconut, Milk
  • 3 Cloves Garlic
  • 20g/1 Chilli Pepper
  • 1 Tsp Cumin
  • 30g Curry Paste
  • 150g Red Pepper
  • 1 Tsp/5ml Olive Oil
  • 500g Baby New Potatoes
  • 500g Beef Mince
  • 75g Red Onions
Preheat oven to 180C

Cut the potatoes into halves/quarters and boil for 10 minutes

Chop the onion, red pepper, and spinach and crush the garlic

Heat oil in a (big) pan and fry 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 minute.

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

Transfer to an oven dish and cook in the oven for 40 minutes.

Keeps well in the fridge for a few days (made on Friday, finished it on Monday) and don't see any reason that it wouldn't freeze well.

Per Serving:
Calories (kcal)508.8
Carbohydrate (g) 30.4
Protein (g) 24.4
Fat (g) 32.9
Fibre (g) 5.5
Fruit & Veg 1.4

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