Keema • Gestational Diabetes UK


Keema | Gestational Diabetes UK

Keema curry made with lean lamb, turkey, chicken or plant-based mince. Soft succulent, mildly-spiced curry served here with cauliflower rice and a wholemeal roti.

Keema
  • 400 grams mince lean lamb, turkey, chicken, pork, or plant-based
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic crushed
  • 200 grams tinned chopped tomatoes (½ a large can)
  • 2 tsp fresh ginger peeled & grated
  • ½ tsp ground turmeric
  • 1 tsp cumin seeds crushed
  • 1 tsp salt
  • 2 medium red chillies finely chopped
  • 50 grams frozen peas
  • 10 whole closed cup mushrooms quartered
  • 2 tsp garam masala
  • 1 handful fresh coriander leaves chopped
  • Heat oil in a pan and add onion and garlic, cook for about 20 minutes on low-medium heat until the onions turn a golden brown

  • Once browned add the tomatoes, ginger, salt, turmeric, cumin, and chillies. Stir together, use your spoon to mash the tomatoes and onions to create a paste. Ensure the sauce and spices come together leaving a thick shiny paste

  • Turn the heat up and add the mushrooms to cook for 5 minutes

  • Add the mince and stir through, coating all the mince with the sauce. Leave to cool for 5 minutes then stir in the peas, reduce heat, cover and leave to cook for another 5 minutes

  • Turn the heat up and fry for a few minutes to reduce any liquid that might be present. Add a teaspoon of garam masala and the fresh coriander to finish

  •  Serve with 3-4 tbsp of basmati or wholegrain rice, or 1 x Mission Deli wholemeal wrap and cauliflower rice

Calories: 416kcal | Carbohydrates: 18g | Protein: 26g | Fat: 28g | of which saturates: 11g | Fibre: 5g | of which sugars: 9g



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