This curry, traditionally known as Kheema, is really easy, tasty and comforting. Full of anti-inflammatory vegetables and spices, nourishing and fat-burning coconut milk and rich in protein, iron and zinc from the beef mince. Serve with basmati rice and chutney, or boost the nutrition content by swapping rice for roasted root vegetables and greens.
| Ingredients (Serves 4) |
|---|
| 500g minced beef, ideally grass fed and/or organic |
| 3 cloves garlic, crushed or grated |
| 1 tsp peeled and finely grated root ginger |
| 2 tbsp medium curry paste |
| 4 tbsp coconut oil |
| 1 large onion, finely chopped |
| 1 green chilli, deseeded and finely chopped |
| 1 x 400ml tin chopped tomatoes or passata |
| 1 tbsp tomato puree |
| 200ml coconut milk |
| 4 tbsp chopped coriander leaves |
| 250g frozen peas |
Put the beef in a large bowl, then add the garlic, ginger and curry paste. Season with a little sea salt and mix everything together thoroughly using your hands. Set aside to let the flavours infuse.
Heat the oil in a large frying pan or saucepan over a medium heat, then add the onion and chillies, and stir-fry for 2 – 3 minutes. Add the beef mixture and stir-fry everything for a further 3-4 minutes. Add the tomatoes, tomato puree, coconut milk, half the chopped coriander and peas and stir well to mix.
Cover with a lid and simmer very gently for an hour, stirring occasionally, until the beef is cooked and tender. Serve sprinkled with coriander.
