Beef and Vegetable Keema

Name: Beef and Vegetable Keema
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tbsp canola oil; 1 large onion; 2 garlic cloves; 1 tbsp mild curry paste; 0.5 tsp cumin; 500 g beef mince; 1 can diced tomatoes (400 g); 1 bay leaf; 1 tbsp halal-certified soy sauce; 2 carrots; 0.5 butternut pumpkin; 1 stalk celery; 1 can chickpeas (420 g); 0.75 cup frozen corn; 0.75 cup frozen peas; 0.5 tsp salt; 0.5 tsp fresh ground pepper; 2 tbsp fresh coriander; 3 cup cooked couscous

A South Asian dish of beef, chickpeas and tomatoes, seasoned with cumin and simmered on the stove. Finish with fresh herbs.

50 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: medium

1
Heat the oil in a saucepan and fry the onion for 2 - 3 minutes, without browning. Add the garlic, curry paste and cumin and stir-fry until fragrant.
3 min
2
Add the mince and stir-fry until the meat has a crumbly appearance and is no longer red. Add the tomato, bay leaf, soy sauce, carrots, butternut, celery and chick peas. Place the lid on the saucepan and simmer for about 20 minutes, until the carrots and butternut are soft.
20 min
3
Add the corn and peas and reheat to simmering point. Remove from the heat. Add salt and pepper and check the taste; add more if needed.
4
Serve on couscous or rice, topped with the fresh herbs.