Beef Keema with Peas, Spinach and Rice

Peel and finely dice the brown onion. Dice tomatoes and set aside. Peel and mince garlic.

In a pot, bring 3 cups water to a boil. Stir in the rice, cover with lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep the pot covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork and set aside covered to keep warm.

Meanwhile, heat a little oil in a pot over medium heat. Add the onion and garlic, then sauté for 4 minutes. Add korma curry paste and cook for another 3 minutes.

Add the mince, breaking up with a wooden spoon and cook over medium-low heat for 5 minutes, until browned. Add tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.

Add peas and spinach. Cook for another 2-3 minutes, until spinach has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.

Divide rice between serving plates/bowls. Top with curry and garnish with Greek yoghurt and coriander leaves. Enjoy!

Peel and finely dice the brown onion. Dice tomatoes and set aside. Peel and mince garlic.

In a pot, bring 3 cups water to a boil. Stir in the rice, cover with lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep the pot covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork and set aside covered to keep warm.

Meanwhile, heat a little oil in a pot over medium heat. Add the onion and garlic, then sauté for 4 minutes. Add korma curry paste and cook for another 3 minutes.

Add the mince, breaking up with a wooden spoon and cook over medium-low heat for 5 minutes, until browned. Add tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.

Add peas and spinach. Cook for another 2-3 minutes, until spinach has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.

Divide rice between serving plates/bowls. Top with curry and garnish with Greek yoghurt and coriander leaves. Enjoy!

Peel and finely dice the brown onion. Dice tomatoes and set aside. Peel and mince garlic.

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover with lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep the pot covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork and set aside covered to keep warm.

Meanwhile, heat a little oil in a pot over medium heat. Add the onion and garlic, then sauté for 4 minutes. Add korma curry paste and cook for another 3 minutes.

Add the mince, breaking up with a wooden spoon and cook over medium-low heat for 5 minutes, until browned. Add tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.

Add peas and spinach. Cook for another 2-3 minutes, until spinach has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.

Divide rice between serving plates/bowls. Top with curry and garnish with Greek yoghurt and coriander leaves. Enjoy!

Peel and finely dice the brown onion. Dice tomatoes and set aside. Peel and mince garlic.

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover with lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep the pot covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork and set aside covered to keep warm.

Meanwhile, heat a little oil in a pot over medium heat. Add the onion and garlic, then sauté for 4 minutes. Add korma curry paste and cook for another 3 minutes.

Add the mince, breaking up with a wooden spoon and cook over medium-low heat for 5 minutes, until browned. Add tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.

Add peas and spinach. Cook for another 2-3 minutes, until spinach has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.

Divide rice between serving plates/bowls. Top with curry and garnish with Greek yoghurt and coriander leaves. Enjoy!

Peel and finely dice the brown onion. Dice tomatoes and set aside. Peel and mince garlic.

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover with lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep the pot covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork and set aside covered to keep warm.

Meanwhile, heat a little oil in a pot over medium heat. Add the onion and garlic, then sauté for 4 minutes. Add korma curry paste and cook for another 3 minutes.

Add the mince, breaking up with a wooden spoon and cook over medium-low heat for 5 minutes, until browned. Add tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.

Add peas and spinach. Cook for another 2-3 minutes, until spinach has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.

Divide rice between serving plates/bowls. Top with curry and garnish with Greek yoghurt and coriander leaves. Enjoy!

Peel and finely dice the brown onion. Dice tomatoes and set aside. Peel and mince garlic.

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover with lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep the pot covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork and set aside covered to keep warm.

Meanwhile, heat a little oil in a pot over medium heat. Add the onion and garlic, then sauté for 4 minutes. Add korma curry paste and cook for another 3 minutes.

Add the mince, breaking up with a wooden spoon and cook over medium-low heat for 5 minutes, until browned. Add tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.

Add peas and spinach. Cook for another 2-3 minutes, until spinach has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.

Divide rice between serving plates/bowls. Top with curry and garnish with Greek yoghurt and coriander leaves. Enjoy!