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Keema Curry with Vegetables

Keema curry with vegetables
Farwin
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.
5 from 7 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 4

Ingredients
 

  • 500 g(around 1 pound) minced beef or lamb
  • 2 tablespoon oil
  • 1 onion chopped
  • 2 teaspoon ginger & garlic paste
  • 1 teaspoon salt
  • ½ teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon oregano dried
  • ½ cup carrot thinly grated
  • ½ cup zucchini thinly grated
  • 1 cup crushed tomato or tomato puree(passata)
  • 1.5 cups water
  • ½ 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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