Keema Curry

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


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.