Hello guys! Eeek – I just cannot believe it’s been over a month since I last blogged so massive apologies for the radio silence. Unfortunately work and life got in the way but I’m now back to stay and I promise you 2015 is going to be a good one!
And speaking of the new year: am I the only one who has eaten twice her body weight in chocolate over the holidays and is now having to hold her breath to button up her jeans? Too much information, I know but – seriously – we have to keep it real!
So, as a result, I’m on a bit of a health kick just like many of you out there but the good news is that I am determined not to give up my favourite foods. It might be totally obvious to some of you but after years of “dieting”, I have finally learnt my lesson and understood that healthy eating is all about balance, not living on lettuce and soup!
And speaking of favourite foods, I just had to start the new year with a good curry!
A while ago I asked my followers on Facebook whether they would occasionally like to see here on the blog recipes that use meat replacements. Some of you did express an interest so here’s a super easy recipe that can be made with either Quorn or soy mince.
If meat replacements aren’t really your thing, don’t worry – I don’t use them that often so they’ll only be making an appearance every now and then. Whilst real food will always be at the core of this blog, I must admit that they do sometimes come in handy and today’s recipe is a super tasty example of how to cook vegetarian mince.
If you’ve never come across it before, a keema curry is a curry traditionally made with mutton or lamb mince often with peas and potato chunks.
It goes without saying – I believe lambs belong with their families so let’s grab a bag of vegetarian mince from the freezer and replicate this curry the cruelty-free way!
Please don’t get scared about the long-ish list of ingredients – it is super easy! Plus if you get the chance, just like all curries, try and prepare it a few hours before eating (or even the day before!) to allow the flavours to develop.
So once again apologies for not being around lately and I hope you’ll enjoy this delicious vegetarian keema curry with peas and potatoes.
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 500g frozen soy or Quorn mince
- 3 garlic cloves, crushed
- 1 4cm piece of fresh ginger, grated
- 220g frozen peas
- 1 large potato cut into 2cm cubes
- 2 tsp curry powder (I used Madras)
- 1 tsp ground turmeric
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 2 400g cans of chopped tomatoes
- 500ml hot vegetable stock or water
- Sea salt to taste
- Chopped fresh coriander to garnish
- Heat 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.
- 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.
- Serve hot with boiled basmati rice or naan bread.
Do you use vegetarian mince? What’s your favourite way to cook it?