Keema curry pies
300 g, cut into 3cm pieces
400 g, cut into florets
Calorie controlled cooking spray
1 large, chopped
1 medium, peeled and finely chopped
1 stick(s), finely chopped
3 clove(s), crushed
1 tablespoons, finely grated
Extra lean beef mince (5% fat), raw
1 tablespoons, level
1½ teaspoons, level
1 can(s), large
Peas, fresh or frozen
- Cook the parsnips in boiling water for 15–20 minutes or until tender, adding the cauliflower for the last 3 minutes. Drain, return to the pan and heat over low heat for 1 minute to dry out excess moisture, then add the turmeric and coriander, and mash until smooth. Season.
- Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large saucepan with cooking spray and place over medium-high heat. Add the onion, carrot, celery, garlic and ginger, and cook, stirring, for 5–7 minutes or until softened.
- Add the mince and cook, stirring, for 5 minutes or until browned. Add the garam masala and 1 teaspoon cumin seeds, then cook, stirring, for 1 minute or until fragrant. Add the tomatoes, then fill the empty tin with water and add it to the pan. Simmer gently for 20 minutes or until the beef is tender and the sauce has reduced. Stir in the peas.
- Spoon the mixture into a 4 individual ovenproof dishes, top with the mash and the remaining cumin seeds. Lightly spray with cooking spray and bake for 30 minutes or until the tops are golden, then serve.