Keema curry with peas
A dry-style mince curry with peas, ginger and warming spices. Quick enough for a weeknight.
- Time40 min
- LevelEasy
- Costabout £1.63 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion with the cinnamon stick for 8 minutes until golden.
8 min - 2
Add the garlic and ginger and cook for 1 minute.
- 3
Turn up the heat, add the mince and brown for 8 minutes, breaking it up well.
8 min - 4
Stir in the cumin, coriander, turmeric, chilli powder, tomato purée and salt and cook for 2 minutes.
- 5
Add the water, cover and simmer for 15 minutes.
15 min - 6
Stir in the peas and garam masala and cook for 5 minutes. Serve with rice, naan or in a toasted pitta.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.