Resources > Recipes > Aloo Keema Curry

Aloo Keema Curry

Preparation

20 minutes

Cooking Time

45 – 60 minutes

Serves

4
  • 1 red onion
  • 2 cloves garlic, minced
  • 1 tsp root ginger, minced
  • 150g Quick Hydrate Pea Mince
  • 500g new potatoes
  • 225g frozen peas, thawed
  • 400g tin tomatoes
  • 1 tsp each ground cumin, ground turmeric, garam masala
  • 2 tsp curry powder (vary according to taste)
  • 2 bay leaves
  • 1 bunch fresh coriander, chopped
Method

1. Heat 2 tbs oil in a pan, cook the onions for 5 mins until soft. Add garlic, ginger and ground spices and cook for a further minute.

2. Add the Quick Hydrate Pea Mince, the rest of the ingredients except the peas, and a further 200ml of water or stock to the pan.

3. Simmer for 30 mins.

4. Add the peas, season to taste and cook for a further 15-30 minutes until potatoes are tender. Before serving, stir in half of the chopped coriander. Use the remainder to garnish the dish.

serving suggestion

Basmati rice.

Other Recipes

Gluten Free Panko Crumb

Veggie Cakes

Plant-Based Ragu

Aloo Keema Curry

Cornish Pasties

Baked Samosa

Quick Hydrate Pea Mince

Quick Hydrate Pea Mince

Our Quick Hydrate Pea Mince is a pioneering pulse-based meat replacement ingredient that can be added directly to a sauce to hydrate in recipes like the above.

Completely allergen-free and ambient with a shelf-life of 24 months, this versatile ingredient is already used by lots of Schools looking to serve up sustainable, tasty, nutritious meals.

Whether you’re ready to innovate or simply curious about our products, get in touch

Call us: 01603 980098

Email us: info@novofarina.com