Nepalese keema-style curry
7
Points®
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 serving(s), , 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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