Curry 1

Aloo Keema Curry

Prep time  20 minutes

Cooking time 45 - 60 minutes

Serves  4


  • 1 red onion
  • 2 cloves garlic, minced
  • 1 tsp root ginger, minced
  • 150g Pea Mince
  • 500g new potatoes
  • 225g frozen peas, thawed
  • 400g tin tomatoes
  • 1 tsp each ground cumin, ground turmeric, garam masala 
  • 2 tsp curry powder (vary according to taste)
  • 2 bay leaves
  • 1 bunch fresh coriander, chopped


Soak 150g Pea Mince in 400ml boiling water or vegetable stock. Cover and set aside for 20 mins.

Heat 2 tbs oil in a pan, cook the onions for 5 mins until soft. Add garlic, ginger and ground spices and cook for a further minute.

Add the Pea Mince along with any remaining liquid, the rest of the ingredients except the peas, and a further 200ml of water or stock to the pan.

Simmer for 30 mins.

Add the peas, season to taste and cook for a further 15-30 minutes until potatoes are tender. Before serving, stir in half of the chopped coriander. Use the remainder to garnish the dish.

serving suggestion

Basmati rice.