Here is how Keema curry might help you in weight reduction
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Before you jump to Keema curry recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.
You already are aware of how essential it is to have a heart that is healthy. Obviously, if your heart is unhealthy then the rest of you isn’t going to be healthy too. You already understand that regular workout and a healthy lifestyle are vital in terms of the general health of your heart. Are you aware, though, that a number of specific foods are good for improving the health of your heart? Keep reading to discover which foods are great for your heart.
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There are many foods that you can eat that will be great for your body. It’s true that every food mentioned in this article can help your body in numerous ways. They are especially wonderful, however, for improving your heart health. Begin incorporating these foods in your diet every day. Your heart will be so much heartier if you do!
We hope you got benefit from reading it, now let’s go back to keema curry recipe. You can cook keema curry using 17 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Keema curry:
- Provide 180 g minced beef or 180g Quorn mince
- Prepare 1 tin chopped tomatoes
- Provide 2 cloves garlic, crushed
- You need 1 medium brown onion, chopped
- You need 1 medium potato, in 1cm cubes
- You need 1 carrot, cubed
- Get 1 tsp ground cumin
- Take 1 tsp ginger
- Use 1 tsp ground coriander
- Take 1 tsp ground cloves
- Provide 1 tsp turmeric
- Provide 1 tsp garam masala
- Provide 1 tsp dried chili
- Prepare 5 small curry leaves
- Take Evoo
- Prepare 1 beef oxo cube (it's vegetarian)
- Provide 1/2 bunch fresh coriander
Instructions to make Keema curry:
- Heat oil, fry off onion, garlic and beef/quorn to soften onions (5 mins), crumbling in stock cube as you stir. Add more oil if using Quorn or TVP.
- Meanwhile, add potatoes and carrots to a shallow pan of water and simmer for 5 mins to soften
- Add all the spices to the frying pan and stir in. Season. 2 minutes. Meanwhile drain the potatoes and carrots, reserving the water.
- Add the tomatoes to the frypan, stir in, then add the potatoes and carrots. Add the vegetable water as needed to give a loose sauce. Put the lid on and keep on a low heat for 15 minutes.
- Chop the coriander stalks and add to the curry. Stir in. Chop the leaves. If you like a wetter curry, add more water for the last 2 minutes. Serve up in bowls and garnish with the coriander leaves. Serve with buttered fresh bread to mop the bowl!
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