Aloo Keema Curry
Prep time 20 minutes
Cooking time 45 - 60 minutes
- 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.