I’m back with another slow cooker recipe and today I’ll be sharing my take on a keema curry with you. A traditional keema curry is usually made with lamb or beef mince mixed with peas or potato. My version uses turkey mince and peas to make this a lighter, healthier and cheaper version of a delicious tasting curry.
Ingredients
500g Turkey mince
1 carton of pasata
1 chicken stock cube
2 teaspoons of curry powder (I use medium)
2-3 gloves of garlic
1 level teaspoon cumin
Half a teaspoon ginger
Half a teaspoon coriander
Half a teaspoon tumeric
Pepper to season
Chilli to taste (depending on how spicy you want it)
Method
1. Make your chicken stock with one stock cube and 350ml water. Add that and the pasata to the slow cooker.
2. Fry of the mince and when turning brown add one teaspoon of curry powder into the pan.
3. Chop the garlic and add to the pan with the mince and curry powder, lightly fry off for a couple of minutes.
4. Add all the remaining spices and a second teaspoon of curry powder to the slow cooker.
5. Add the mince and garlic to the slow cooker.
6. About 30 minutes from the curry being finished, add the peas. Adding them at the end stops them becoming too mushy.
7. Cook the keema for around 5-6 hours on low.
This recipe makes around 5 portions that can be put into foil trays and frozen. My keema recipe works out at around less then £1 a portion making this one of the cheapest meals I cook and in my opinion, one of the tastiest meals.
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