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Photo of Nepalese keema-style curry by WW

Nepalese keema-style curry

11
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
An easy, mince curry based on a dish that’s popular all over Nepal. It’s traditionally made with pork mince, but you could use beef, turkey breast or veggie mince if you prefer.

Ingredients

Onion

1 small, roughly chopped

Root Ginger

15 g, peeled and roughly chopped

Garlic

2 clove(s), roughly chopped

Calorie controlled cooking spray

4 spray(s)

Cumin seeds

1 teaspoon(s), level

Curry Powder

1 tablespoon(s), mild

Turmeric

1 teaspoon(s)

Extra Lean Pork Mince (5% fat), raw

500 g

Tomato

2 large, diced

Lime Juice, Fresh

1 tablespoon(s)

Coriander, fresh

1 tablespoon(s)

White rice, microwaveable

2 pouch(es)

Cucumber

½ portion(s), medium, cut into batons

Instructions

  1. Put the onion, ginger and garlic into a food processor and pulse until very finely chopped.
  2. 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.
  3. 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.
  4. 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.

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