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Keema matar — Indian mince and peas curry

Why it worksKeema is a dry curry, so cook the tomatoes until thick. Frozen peas add sweetness and make the mince go further.

Ingredients

• 500 g beef mince
• 300 g frozen peas
• 250 g onions
• 15 g garlic
• 20 g ginger
• 400 g chopped tomatoes
• 12 g curry powder
• 4 g ground cumin
• 20 ml sunflower oil
• 300 g white rice
• 1 lemon

Method

1. Chop the onion finely. Grate the garlic and ginger. Start cooking the rice as the packet says.
2. Heat the oil in a large frying pan on medium heat. Cook the onion for 8 minutes, until light golden.
3. Turn the heat to high. Add the mince, garlic and ginger. Fry for 6–8 minutes, breaking up the mince, until brown with no pink left.
4. Turn the heat to medium. Add the curry powder and cumin and stir for 1 minute. Add the chopped tomatoes and cook for 10 minutes, until thick.
5. Add the frozen peas and 100 ml of water. Cook for 5 minutes, until the peas are soft. Taste and add salt.
6. Serve with the rice and a squeeze of lemon.

A portion: about 760 kcal · 36 g protein · 79 g carbs · 30 g fat