My mum’s comfort food used to be macaroni and cheese in the olden days, but now it is Keema Curry. It was my mum that first made this for me. I often leave her house in Gullane with a flat frozen 2 man portion of this to have when we get home. I have added more vegetables to my recipe to bulk it out and reduce the calories per portion.
As you know I am a fan of the big batch cook. When I cook 10 portions, it means that I have 8 meals to file in my freezer for the nights when there is just not enough time or I can’t be bothered to cook! It can be easily halved if you don’t have the room in your freezer. If you don’t have time to cook, simply place all the ingredients in your slow cooker, it works just as well!
- 1 tbsp. olive or rapeseed oil
- 600g or 4 onions
- 400g chestnut or portabella mushrooms
- 5 crushed garlic cloves
- 2 tbsp. grated ginger
- 2 fresh chillies
- 3 tsp. garam masala
- 3 tsp. coriander
- 3 tsp. cumin
- 2 tsp. turmeric
- 2 tsp. curry powder
- 1 tsp. mixed spice
- 1kg of lean beef or lamb mince
- 3 tbsp. tomato puree
- 1 tin chopped tomatoes
- 1-2 tbsp. apple cider vinegar
- 450ml beef stock (1 cube)
- 250g of dried green lentil or 3 tins of green lentils
- 300g frozen garden peas
- Salt and pepper to taste
I have recently started using rapeseed oil and I am a big fan, however it is not necessary for the recipe, olive oil is good if that’s what you have.
Similarly, I use unfiltered Apple Cider Vinegar because of all the health benefits it stakes to claim, but to be honest if you are cooking it, any white vinegar shall suffice.
I really like the tins and pouches of lentils as they are so handy and often I find them easier to digest. However, dried lentils are cheaper.
I have a salt pig filled with dried chillies right beside my cooker and if I don’t have any fresh chillies that is what I use.
Don’t cook the peas in the curry as they will go dark green. Keep them nice and bright and juicy by defrosting in boiling water for 30secs, the straight into cold water to stop them cooking. Add peas just before serving.
If you can get edamame beans, they taste amazing in this curry!
How to Make
- If you are using dried lentils, cook according to packet. If you have tins, jump on to Step 2.
- Finely chop the onions and mushrooms in a food processor or by hand. You are aiming for small pieces so it resembles the mince.
- If you have a slow cooker you can just put all the ingredients (except the oil as you don’t need it) in the slow cooker and cook for 8-10 hours. Add the peas just before serving.
- Sauté the onions, garlic, ginger, chilli and spices for 5 mins until soft.
- Add the mushrooms and cook for a further 5-10 mins.
- Add the mince and once it is brown add the tin of tomatoes, the puree, vinegar and the stock.
- Simmer for 1-5 hours. Personally the longer the better for me.
- Add the green lentils and peas at the end.
- Season to taste.
Brown rice, roasted green beans and wholemeal flatbread.
For a low-carb option – cauliflower rice or broccoli rice and Greek yogurt.