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This warming beef and mushroom keema curry meal is a beautifully flavoured Indian treat, loaded with rich ingredients including ginger, garlic and gentle chilli spices, this dish is served with soft basmati rice.
For the curry
- 300g closed-cup mushrooms, finely diced by hand or in a food processor
- 2 tbsp curry powder
- A splash of rapeseed oil
- 400g beef mince (you can use lamb if you’d prefer)
- 3 large tomatoes, chopped
- 1 tbsp chilli powder
- 200g frozen petit pois
- 100g spinach
- Salt to season
For the paste
- 3 garlic cloves, crushed
- 1 thumb of ginger, grated
- 3 green chillies, sliced
- 1 onion, sliced
- Natural yoghurt
- Basmati rice
- Blend the garlic, ginger, green chillies and onion to a paste with a dash of water.
- Heat some rapeseed oil in a saucepan and add the paste. Cook for a few minutes until the oil starts to separate then add the curry powder. Stir well and cook for 2 minutes on high.
- Mix the finely diced mushrooms to the mince. Add the mushroom mince blend to the pan. Stir well and cook on high for 2 minutes.
- Add the tomatoes and chilli powder. Stir well and cook for 5 minutes.
- Add the peas and spinach. Stir well and cook gently for 4 to 5 minutes, until the spinach is wilting, and the peas have cooked.
- Serve with cooked basmati rice and yoghurt.