Lucy and Lentils’ Keema Curry

Method:

1. Start by finely dicing the onion then add to a large pan with the oil and bring to a medium heat
2. Add the finely diced ginger and chilli then fry for around 5 minutes before adding the minced garlic and fry for a further 2 minutes
3. Add the Meatless Farm Meat Free Ground and fry for a further 5 minutes with all of the dried spices
4. Add the tinned tomatoes
5. Fill up the empty can of tomatoes with water and add to the pot (you may need to repeat this once more to make a slightly thinner texture)
6. Bring to a low simmer stirring every now and then for around 10 minutes
7. Check the consistency, adding a splash more water if needed
8. Add in the frozen or fresh peas, generously season with salt and pepper and allow to simmer for a further 5 minutes
9. Now make the savoury pancakes

For the turmeric pancakes

1. Simple mix all of the dry ingredients together in a bowl then add a spoonful of water at a time until you have a thick but slightly runny pancake batter (think slightly thicker than a crepe texture)
2. Finely chop the spring onions then mix into the bowl
3. Fry on a medium – high heat with a drizzle of sunflower oil in a pan, this should make 3-4 pancakes

Serve up the Keema curry along with the savoury pancakes and add a heaped tsp of coconut cream to each serving to add a little creaminess. Garnish with fresh coriander and enjoy.