Another healthy curry that lasts a good week and freezes well
Serves 4
The trick here is to cook it slowly and on low heat and be generous with all the ingredients. That helps the mince absorb the flavours.
1. Heat 3 tablespoons of oil in a large pan or wok
2. Add 1 teaspoon rye, 1 teaspoon jeeru
3. When the seeds are finished popping add 1 small finely chopped onion. Allow to simmer at low heat until half cooked.
4. Add 1 tablespoon finely chopped/crushed/ground garlic, 1 tablespoon chopped/ground ginger, 2 chopped green chillies.
5. After 1-2 minutes add 1 packet passata or 1 can chopped tomatoes.
6. Add 1.5 tablespoon dhana jeeru, 1 tablespoon garam masala, 1 level teaspoon haldi, 1 teaspoon salt, 1 teaspoon red chilli powder.
7. Add around 350g veggie mince (refrigerated ones are best, but frozen is fine). Let simmer on low to medium heat for 25-30 minutes. Add boiling water gradually if it is drying up. Cover with a lid or foil to help the flavours absorb.
8. Add one cup of frozen peas. Let cook for another 10-15 minutes.
9. Add any more spices to taste - I often find a bit more salt is needed depending on the mince you are using. If you fancy you can add some red wine or lemon juice.
10. Add roughly chopped fresh coriander before serving.
11. Serve with roti or naan. Also works well with bread.
Serves 4
The trick here is to cook it slowly and on low heat and be generous with all the ingredients. That helps the mince absorb the flavours.
1. Heat 3 tablespoons of oil in a large pan or wok
2. Add 1 teaspoon rye, 1 teaspoon jeeru
3. When the seeds are finished popping add 1 small finely chopped onion. Allow to simmer at low heat until half cooked.
4. Add 1 tablespoon finely chopped/crushed/ground garlic, 1 tablespoon chopped/ground ginger, 2 chopped green chillies.
5. After 1-2 minutes add 1 packet passata or 1 can chopped tomatoes.
6. Add 1.5 tablespoon dhana jeeru, 1 tablespoon garam masala, 1 level teaspoon haldi, 1 teaspoon salt, 1 teaspoon red chilli powder.
7. Add around 350g veggie mince (refrigerated ones are best, but frozen is fine). Let simmer on low to medium heat for 25-30 minutes. Add boiling water gradually if it is drying up. Cover with a lid or foil to help the flavours absorb.
8. Add one cup of frozen peas. Let cook for another 10-15 minutes.
9. Add any more spices to taste - I often find a bit more salt is needed depending on the mince you are using. If you fancy you can add some red wine or lemon juice.
10. Add roughly chopped fresh coriander before serving.
11. Serve with roti or naan. Also works well with bread.
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