Beef Keema Curry
Ingredients
- 500 g Lean Minced Beef
- 1 tin Coconut Milk
- 1 tin Chopped Tomatoes
- 2 Garlic Cloves
- 10 g Fresh Ginger
- 2 Carrots
- 1 Onion
- 330 g Basmati Rice
- 1 Gluten Free Beef Stock Cube
- 2 tbsp Keema Seasoning
- 500 g Potatoes
Instructions
- Prepare the vegetables by peeling and finely slicing the onion. Crush the garlic cloves into a paste, peel and grate a thumb-sized piece of ginger. Peel and chop the potatoes and carrots into small pieces
- Heat 1 tbsp oil in a large pan (spray oil will work just as well), and the onion and cook over a low heat for 15 minutes until translucent, then add the garlic and ginger and cook for a further minute and add the keema seasoning. Increase the heat and cook for another minute before adding the carrot and potatoes, these will cook for 3 minutes.
- Add the mince to the pan, breaking it up with a wooden spoon, stir and cook until completely browned. Tip in the coconut milk, crumble in the stock cube, 200ml of water and the chopped tomatoes. Bring the pan to a simmer and cook for 30 mins, stirring occasionally. Cook the rice as per the instructions.
Notes
Note: Adjust the spiciness according to your preference by varying the amount of keema seasoning.
Nutrition
Calories: 2394.4kcalCarbohydrates: 377.6gProtein: 144.3gFat: 28.5gSaturated Fat: 12.4gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 11.6gTrans Fat: 1.7gCholesterol: 310.2mgSodium: 1429mgPotassium: 4851.3mgFiber: 20.9gSugar: 15.6gVitamin A: 20395.3IUVitamin C: 116.3mgCalcium: 278.3mgIron: 19.3mg