Vegetarian keema curry with peas & potatoes
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  • 1 tbsp vegetable oil
  • 11 medium onion, finely chopped
  • 1500 g frozen soy or Quorn mince
  • 13 garlic cloves, crushed
  • 11 4 cm piece of fresh ginger, grated
  • 1220 g frozen peas
  • 11 large potato cut into 2cm cubes
  • 12 tsp curry powder (I used Madras)
  • 11 tsp ground turmeric
  • 11 tsp sweet paprika
  • 11 tsp smoked paprika
  • 12 400 g cans of chopped tomatoes
  • 1500 ml hot vegetable stock or water
  • 1 Sea salt to taste
  • 1 Chopped fresh coriander to garnishHeat the oil in a large deep frying pan and fry the onion until soft. Then add the vegetarian mince and cook over medium heat for 2-3 minutes.
  • 1 Add the garlic, the ginger, the peas, the potato cubes and the spices and stir well. Then tip in the chopped tomatoes and the vegetable stock and bring to a simmer. Cook for approximately 30 minutes until the potatoes are tender and the stock has evaporated, then season to taste and garnish with chopped coriander.
  • 1 Serve hot with boiled basmati rice or naan bread.



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