Peter Andre’s ‘packed with veggies’ creamy keema curry recipe for just £1
19.11.2023 - 08:07
/ ok.co.uk
As the weather turns more wintery by the day, we can’t help but opt for warm and comforting dishes to take respite from the cold. And one recipe that we’re loving is this creamy keema curry, created by flexitarian Peter Andre, which has a plant-based twist. Cooking delicious, plant-based meals doesn’t have to be a complicated feat.
In fact, besides being easy to rustle up, opting for plant-based dishes can help benefit the environment while also easing pressure on your purse strings.
The cost-effective dish uses Beyond Meat mince, and feeds a family for as little as £1.04 per person. It can also be batch cooked. Just double the ingredients and freeze and then defrost thoroughly and reheat to piping hot before serving… Creamy keema with peas and green beans Serves 4 Cost per serving: £1.04 Ingredients 2 tbsp vegetable oil 1 onion, finely chopped 4cm piece fresh ginger, grated 2 garlic cloves, grated 300g Beyond Mince 2 tbsp medium curry powder 1 x 400g can chopped tomatoes Salt and pepper 200g white rice 200g frozen peas 200g frozen green beans 40g plain coconut yoghurt Handful coriander leaves (30p-60p for 30g) Method Heat the oil in a large shallow pan.
Fry the onion, ginger and garlic for about 7 minutes, until fragrant. Add the mince and fry until browned. Add the curry powder, followed by the canned tomatoes and season.
Simmer for 20 minutes. About 20 minutes before the end of the cooking period, prepare the rice according to the packet instructions. Add the peas and beans to the mince and simmer for 5 minutes more.
You can freeze portions of the keema at this point. However, if you are serving it straight away, stir in half of the yoghurt. Serve with the rice, the coriander and the remaining yoghurt on the side.
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