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.
Portions: 2
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
Method
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.
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.
