Easy mango chutney naan breads
The perfect accompaniment to a veggie curry
Indian beef keema with carrots & potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 500g pack lean minced beef
- 1 large onionfinely chopped
- 2 garlic cloveschopped
- 1 tbsp finely chopped ginger
- 2 tbsp hot curry powder
- 1 large potatocut into 3cm chunks
- 2 carrotscut into 3cm chunks
- 1 tbsp tomato purée
- 500ml vegetable stock(optional)
- basmati ricefresh coriander and mango or lime chutney, to serve
Nutrition: per serving
- kcal351
- fat16g
- saturates6g
- carbs21g
- sugars9g
- fibre6g
- protein31g
- salt0.7g
Method
step 1
Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
step 2
Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.
