Serves: 4

Keema curry

FG 3 | CC 12

Calories: 300 kcal
Keema curry
  1. Pre-heat oven to 220ºC/gas mark 8.
  2. Peel and boil potatoes in large pieces, or microwave potatoes in their skins, until just cooked through.
  3. When cool enough to handle, cut into chips or wedges.

  4. Place on a baking tray, spray with oil, season with a little salt and bake in the oven about 20-25 minutes, until golden brown.
  5. Meanwhile, brown the mince and onion together in a non-stick pan.
  6. Stir in the curry paste and powder and cook 1 minute.
  7. Stir in the tomatoes and crumbled stock cube.
  8. Bring to the boil, then lower heat and simmer 10 minutes.
  9. Add the peas and simmer for another 5-8minutes.

For each person, serve half the curry in a bowl with half the chips piled on top.

Another option is to make a Keema Shepherds Pie, just cook and mash the potatoes, put the meat in an oven proof dish, cover wiht the potatoes and bake for 20 minutes.

** alternatively, serve with poppadoms or naan bread.