Keema Curry

So cutting meat out of my diet after the Christmas binge was never really going to happen. I know I should be more creative with veggie meals, but well, I need my protein (I am fully aware that there are vegetarian proteins). However, I have cut down on the meat consumption. Honest!

One way I've done this is to use half the amount of meat and bulking it out with vegetables. I often eat a lot of vegetables anyway, but when added to a curry as I have done here, it also adds another texture to the dish. This keema and cauliflower curry was a great example of this.

When I was living at home with my parents, we often made curries using Patak's curry pastes. They were convenient and when you need to feed four hungry people who have just come home from work or school, time is of the essence. Especially if you were constantly hungry, as I was as a teenager (and perhaps still am in my early twenties). Recently though I've been making curries from scratch. Ok, I don't grind my own spices nor do I make my own garam masala, but baby steps... Once you have all the basic spices, it becomes really quite easy to whip a curry up. Chickpea curry is my favourite, especially as it uses mainly store cupboard ingredients, but as I had some minced lamb I plumped for the keema option.

Keema & Cauliflower Curry

Serves 3

1 large white onion

3 cloves of garlic

4" ginger

1 tsp cumin seeds

1/2 tsp turmeric

1 1/2 tsp coriander powder

1/2 tsp chilli powder

1 heaped tsp garam masala

250gr minced lamb

200gr frozen peas

Half a small cauliflower

1 tin of chopped tomatoes

Small bunch of coriander

Chop the onions, garlic and ginger finely. Heat up some oil or ghee in a large saucepan and add the cumin seeds. After they have browned slightly, add the onions, garlic and ginger. Fry until browned but not burnt, then add the turmeric, chilli powder and coriander powder. Add a large pinch of salt. When the onions are coated with the spices, add the minced lamb and fry until browned. Add the tin of tomatoes. Simmer for 5 minutes or so, then add the half head of cauliflower, chopped into small florets. Put the lid on and simmer for another 5 minutes. Then add the garam masala and the peas. Cook for a further 5 minutes and take of the heat. Let it all sit for 5 minutes or so, and upon serving scatter with the coriander, chopped finely.

Of course like most curries, this curry definitely tastes better the next day when all the flavours have had time to properly amalgamate.

This dish, although quite full of vegetables, also benefits from a vegetable side, which is where my beloved sprouts made an appearance. Simply steamed and then stir-fried with garlic, chilli, ginger and mustard seed it provided a great contrast in textures and a fresh flavour to it all.