Prep 20 mins
Cook 30 mins
This is a simple beef keema with lots of vegetables in that my family all demolish. Borrowed from Best Recipes Aust/NZ - thanks Annalie.
- 1 tablespoon canola oil or 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon mild curry paste
- 1⁄2 teaspoon cumin
- 500 g beef mince, very lean
- 1 (400 g) can diced tomatoes
- 1 bay leaf
- 1 tablespoon soy sauce
- 2 carrots, diced
- 1⁄2 butternut pumpkin, diced
- 1 stalk celery, sliced
- 1 (420 g) can chickpeas, drained
- 3⁄4 cup frozen corn
- 3⁄4 cup frozen peas
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 2 tablespoons fresh coriander or 2 tablespoons of fresh mint, chopped
- 3 cups cooked couscous or 3 cups cooked rice, to serve
- Heat the oil in a saucepan and fry the onion for 2 - 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 chick peas. Place the lid on the saucepan and simmer for about 20 minutes, until the carrots and butternut are soft.
- Add the corn 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 or rice, topped with the fresh herbs.
This is a simple keema recipe and the flavor is good. It is nothing fancy, but a meal that all family members enjoy. I did make a slight change here and there. I do not eat meat except for chicken, so I simply left the beef mince out of the recipe. With so many vegatables it was not missed. It was served over brown rice and makes a wholesome one dish supper.