Busy Mum's Beef and Vegetable Keema |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a simple beef keema with lots of vegetables in that my family all demolish. Borrowed from Best Recipes Aust/NZ - thanks Annalie. Ingredients:
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 fresh mint, chopped |
3 cups cooked couscous or 3 cups cooked rice, to serve |
Directions:
1. 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.
2. Add the mince and stir-fry until the meat has a crumbly appearance and is no longer red.
3. 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.
4. Add the corn and peas and reheat to simmering point.
5. Remove from the heat. Add salt and pepper and check the taste; add more if needed.
6. Serve on couscous or rice, topped with the fresh herbs.
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