Keema Curry with Vegetables
Keema Curry with vegetables is a great way to get in more veggies with a delectable minced meat base. An easy and quick weeknight meal that can be paired with rice or roti.
Ingredients
- 500 g(around 1 pound) minced beef or lamb
- 2 tbsp oil
- 1 onion chopped
- 2 tsp ginger & garlic paste
- 1 tsp salt
- 1/2 tsp chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp oregano dried
- 1/2 cup carrot thinly grated
- 1/2 cup zucchini thinly grated
- 1 cup crushed tomato or tomato puree(passata)
- 1.5 cups water
- 1/2 cup green peas
- coriander to garnish
Instructions
- Heat the oil in a skillet on medium heat. Add onion and saute until translucent.
- Add the minced meat and cook, breaking it up as you go, until it changes from pink to light brown. Add the ginger & garlic paste. Cook it until raw smell disappears.
- Add salt, spices and oregano. Mix it well and continue to cook the meat. Add the grated carrot, zucchini and tomato puree.
- Add water, give it a stir. Cover and cook for 15 minutes or until most of the water has evaporated. Add the peas. Continue to cook for 5 minutes until the peas are heated through.
- Turn of the heat and check seasoning. Add more salt if you need to. Garnish with coriander and serve with roti, rice or anyway you like.
Notes
- Can be refrigerated in an airtight container up to 3 days.
- Freezes well.
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