Keema curry recipe

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 784 calories / serving
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This delicious Indian curry makes a great mid-week meal and is perfect for a cosy family night in. 

Heat the oil in a large pan and cook the onion and carrot for 5 minutes until softened. Stir in the mince and cook for a further 5 minutes, until browned.

Add the garlic, ginger, chilli and curry paste and cook for 1-2 minutes, to flavour the mince. Add the tomatoes and 200ml (7fl oz) water and bring to the boil. Simmer for 10-15 minutes, adding the peas for the last couple of minutes of cooking to warm through. Scatter over the coriander and serve with the naan breads.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 large carrot, peeled and cut very thinly on the diagonal
  • 1 x 500g pack beef steak mince
  • 1 garlic clove, crushed
  • 1 tbsp finely grated fresh ginger
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp curry paste
  • 400g tin chopped tomatoes
  • 200g frozen peas
  • large handful coriander, chopped
  • 4 naan breads, to serve
  • Energy 3300kj 784kcal 39%
  • Fat 28g 40%
  • Saturates 7g 37%
  • Sugars 14g 16%
  • Salt 3g 50%

of the reference intake
Carbohydrate 94.5g Protein 44.7g Fibre 9.9g

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