My partner requested a Keema curry so I tried a new to me, plant-based mince, without soya.
It is a tasty and simple dinner, so thought it worth sharing on my tsc site.
All you need are a few everyday ingredients and a pack of ‘fake’ mince, rice and a frying pan. It’s also good served in any wrap with spinach and chutney or as a baked potato topping.
Purely vegan, nutritious and one-pan, so perfect for tiny spaces.
Prep and Cook Time: Around an hour
Cookware: A large frying pan and rice saucepan (if serving with rice)
- 120g rice of choice – cooked and kept warm
- 260g plant-based mince
- 1 onion – finely chopped
- 2 large garlic cloves – finely chopped
- 3 cms ginger – grated of finely chopped
- chilli to taste – chopped
- 1 level tsp ground coriander
- 1 level tsp ground cumin
- 1 level tsp turmeric
- 1/3 tin tomatoes
- 100g frozen peas
- coriander leaves
- mango chutney
Heat 2 tbsp of oil in the frying pan and brown the mince, breaking it up as it cooks. After 10 minutes, add the onion and soften for 5 minutes, then add the garlic, ginger and chilli.
Stir well and gently sauté for 3 minutes. After 3 minutes, add the spices and gently cook them for 2 minutes, releasing their aroma, whilst stirring into ingredients.
Next, the tinned tomatoes, chopped, with their juices and a little water so you have a saucy mixture. Slowly bring to the boil then simmer, with lid almost on, for 15 minutes.
Add the peas and simmer without lid for another 10 – 15 minutes. Stir well and taste. Season with salt and chilli flakes to taste and you are ready to serve.
Spoon the warm cooked rice into bowls, top with the keema curry, a spoonful of mango chutney and a sprinkle of coriander leaves. I sometimes add two handfuls of spinach to wilt in the cooked keema or place a bed of spinach leaves in the bowl, then top with the rice and curry.
As I said, it is very good wrapped in a piadina or to top a nan or baked potato.
Enjoy! There are so many possibilities.