Nepalese keema-style curry
1 small, roughly chopped
15 g, peeled and roughly chopped
2 clove(s), roughly chopped
Calorie controlled cooking spray
1 teaspoons, level
1 tablespoons, mild
Extra Lean Pork Mince (5% fat), raw
2 large, diced
Lime Juice, Fresh
White rice, Microwaveable
½ portion(s), medium, cut into batons
- Put the onion, ginger and garlic into a food processor and pulse until very finely chopped.
- Mist a large, nonstick frying pan with cooking spray and cook the cumin seeds over a medium heat for 1 minute until fragrant. Add the onion mixture and fry for another 2 minutes, then stir in the curry powder and turmeric, and cook for another minute.
- Add the mince and cook for 5 minutes until browned all over, breaking up any lumps with a wooden spoon. Stir in the tomatoes and cook for 10 minutes. Remove from the heat and stir through half the lime juice and all the coriander. Season to taste.
- Meanwhile, cook the rice to pack instructions. Toss the cucumber with the remaining lime juice. Serve the curry with the rice and cucumber, with the lime wedges on the side.