Vegetable Keema Curry with Cauliflower, Potato & Peas

Gluten Free
Curry
Vegetarian
Asian
Low Calorie

Keema is a traditional Asian dish made with mince. Our version adds a medley of vegetables like cauliflower, potato, and peas, making it a wholesome choice brimming with flavors.

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Nutrition Per Serving

Calories 570
Carbs 94.9g
Fat 15.1g
Fibre 12.5g
Protein 16.2g
Sugar 11.8g

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0.0 min
Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.
0.5 min
Roughly chop the brown onion and fresh coriander.
1.5 min
Crush the garlic using the side of a knife. Peel and dice the potato into small cubes.
3.5 min
Heat the olive oil over medium-high heat. Add the onion and garlic and saute until softened.
6.0 min
Add the chopped tomatoes, tomato paste and keema curry spices, cook, stirring until fragrant.
10.0 min
Add the stock and bring to the boil.
11.0 min
Season with salt and pepper and add the potato cubes to the pan and continue to cook until tender.
15.0 min
Cut the cauliflower into small florets.
16.0 min
Add the rice to the boiling pan of water.
17.0 min
Add the cauliflower to the pan with the potatoes and cook until tender.
18.0 min
Keep adding a splash of water as and when the curry becomes too dry (this will help the potatoes and cauliflower to keep cooking).
26.0 min
When the potatoes are finally tender add the peas to the pan and continue to cook for a few mintues.
27.0 min
Remove the rice from the heat and drain.
28.0 min
The curry should now be sufficiently reduced and should be served on top a bed of rice with a sprinkling of fresh coriander.