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.
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.
Tried this recipe?If you like this recipe, I’d love if you can give me a rating and comment! Share this with your family and friends!