Quorn Keema Curry

A Keema Curry is one made with mince, so looking out for the vegetarians, this recipe I found uses Quorn Mince.

Its a very easy dish to cook, and apart from a bit of preparation can be done in around 45 minutes.

There should easily be enough here for four people.

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Ingredients

Vegetable Oil

1-2 Onions

500g Quorn Mince

1-2 Garlic Cloves

5cm stick of Fresh Ginger

1-2 Large Potatoes cut into 2cm cubes

225g Frozen Peas

2 tsp Curry Powder (heat to taste)

1 tsp Turmeric

1 tsp Paprika

1 tsp Cayenne Pepper

2 x 400g tins Chopped Tomatoes

1/2 litre of Vegetable Stock

Chopped Coriander to garnish

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Instructions

1. Pre-boil the potatoes for about 5 or 6 minutes.

2. Heat the oil in a large deep frying pan and add the onions. When cooking onions for a curry, I would suggest you cook them for a good 10 or 15 minutes, adding water to them if they start to dry out.

3. Stir in the curry powder, turmeric, paprika, pepper and ginger at one minute intervals, continuing to stir (again you may add a small amount of water if needed).

4. Add in the mince and fry for a couple of minutes. Then add the pre-boiled potato cubes.

5. Next add the chopped tomatoes and vegetable stock, mix well and simmer for around 25 to 30 minutes until the stock has evaporated and the potatoes are cooked.

6. Garnish with the coriander and service with rice and naan bread.