I love to order keema in Indian restaurants and it’s one of my favourite curries. I usually have lamb, but I spied some Quorn mince in our freezer and decided to replicate a veggie version! How hard can it be? Turns out not very!
So just a side point that I don’t pretend to be a curry aficionado, by any stretch! Maybe this isn’t technically a keema and maybe my order of ingredients is wrong but what it is, is delicious. I only started liking and cooking curry a couple of years ago so I’m still finding my way around the techniques and ingredients. The great thing about this version is that the two key things are probably already in your freezer!
A word of warning – it’s a good idea to add your peas at the end! Silly old me prepped this in advance and you can see the colour difference from when I first added them to the pan to now! If you want nice bright peas, wait til the end to add them in. No need to defrost either, just pour those bad boys straight in.
I ate this with garlic naan and yoghurt but you could enjoy it with rice, even turn it into a bit of a biriyani style dish by adding the rice straight into the curry with a bit more water.
See how less green these peas are? Add them at the end!!
Recipe after the jump!
Quorn Keema – Curried Mince with Peas
- 300g Quorn mince
- 100g frozen peas
- 1 red pepper
- Handful cherry tomatoes
- 1 white onion
- 2 inch piece of ginger
- 3 cloves garlic
- 1 small chilli
- 2 tsp cumin
- 2 tsp garam masala
- 1 tsp turmeric
- 2 tsp boullion stock
- Splash water – about 150ml
- 1 bay leaf
- 1 tbsp tomato purée
- Pinch salt
- Oil of your choice for frying (I like coconut for curries!)
Finely chop up the onion, peppers, garlic, ginger and chilli. Roughly chop up the cherry tomatoes, skin them if you can be bothered (I usually can’t).
Soften the onion by itself on a low heat for 3-4 minutes until it’s starting to just go brown. Then add the peppers, garlic, chilli, ginger and give it a good stir and a couple more minutes.
Next add all the dried spices, and then the Quorn followed by a splash more oil. Stir well and let the Quorn cook through for 5-6 mins or so or until defrosted. Add the tomatoes, bay leaf, boullion, squeeze of tomato purée and splash of water. Let simmer for 10 mins or longer if you have time!
Before serving, pour in the peas and cook for another couple of minutes until they’re defrosted. Serve immediately and enjoy.