Make curry night Meatless with our delicious keema recipe. There’s no cheating with sauces here, this curry is made from scratch and is big on curry leaf and coconut flavours.
Ingredients
- 400g Meatless Farm Mince
- 1 white onion, diced
- 40g ginger, finely chopped
- 3 garlic cloves, finely chopped for the sauce
- 2 garlic cloves, finely sliced for the temper
- 1 tsp fresh turmeric, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 4 cardamom pods, crushed
- 8 black peppercorns, crushed
- 1 tbsp curry leaf
- 1 red chilli (sliced)
- 200ml Water
- 1 tin coconut milk, 400g
- 400g tin tomatoes
- 5g soy sauce
- Rice
Wholemeal flour
Method
- For the chapatti dough. Weigh out 150g wholemeal flour in a mixing bowl, mix in 2 tbsp vegetable oil, 4 tbsp water and a pinch of salt. Mix well, until you have a soft dough, add a little more water if needed. Knead for a few mins, then divide into 4 and shape into balls. Place on an oiled plate, cover with cling film and leave to rest until the curry is made and you are ready to cook them.
- For the curry. Heat the veg oil in a pan over a low heat. Add the cardamom, cook for 1 min then add the onion, season with a pinch of salt, cook over a low heat for 10 mins, then add the garlic, chilli, ginger, and the black pepper and gently sweat for 5 mins, stirring regularly. Then add the cumin, coriander, and turmeric, cook for 2 mins.
- Tip in the tomatoes, water & coconut, cook for 15 mins.
- For the the mince. Place a non-stick pan over a medium heat with 3 tbsp of oil, when the pan is hot, remove the block of mince from the packet and carefully lower it into the pan as a whole block. Cook on one side for around 5 mins, turn the heat down
If necessary, then flip the block over and cooker for a further 5 mins. You can now start to break the mince up with a wooden spoon, keep cooking until the mince is nicely coloured, then tip into the curry sauce. - Alternatively, you can cook the mince as
a whole block in the oven on a baking tray with a drizzle of oil for 15 mins at 180C. Flip the mince halfway through cooking and start to break it apart, cook until evenly coloured. - Cook the chapatti. Roll out the chapattis with a rolling pin into 18cm rounds. Place a non-stick pan over a medium/high heat, when the pan is hot lay a chapatti in the pan cook on each side until puffy and browned.
- Time to serve up! We also served ours with a pile of crispy kale pakora, for those we washed and picked some kale, shredded it and seasoned well with salt, scrunch it with your hands and coat in gram flour, mix in some cold water until you have a smooth batter. Season with garam masala and chopped coriander. Fry in small bathes until golden brown.
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