About this recipe:This tasty keema recipe has been a family favourite ever since I discovered it when raising my eldest son and I had little time to cook. It's low fat, healthy, child friendly, quick to make and it freezes well.
1 tablespoon rapeseed or olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 heaped tablespoon korma curry paste
1/2 teaspoon ground cumin
500g very lean beef mince
1 (400g) tin chopped tomatoes
1 bay leaf
1 tablespoon soy sauce
2 carrots, diced
1/2 butternut squash, diced
1 stick celery, chopped
1 (400g) tin chickpeas, drained
120g frozen sweetcorn
120g frozen peas
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
2 tablespoons chopped fresh coriander or mint
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Method Prep:20min › Cook:30min › Ready in:50min
Heat the oil in a saucepan and fry the onion for 2 to 3 minutes, without browning. Add the garlic, curry paste and cumin and stir-fry until fragrant.
Add the mince and stir-fry until the meat has a crumbly appearance and is no longer red.
Add the tomato, bay leaf, soy sauce, carrots, butternut, celery and chickpeas. Place the lid on the saucepan and simmer for about 20 minutes, until the carrots and butternut are soft.
Add the sweetcorn and peas and reheat to simmering point.
Remove from the heat. Add salt and pepper and check the taste; add more if needed.
Serve on couscous, topped with the fresh herbs.
The Keema freezes well and is a good dish to take on holiday or on a hiking or camping trip.