Beef Keema with Peas, Spinach & Rice
- Prep time: 25 minutes
- Calories: 470
- 1 Brown Onion
- 2 Garlic Clove
- 2 Tablespoons of Korma Curry Paste
- 0.75 Cups of Basmati Rice
- 300 Grams of Beef Mince
- 3 Tomato
- 100 Grams of Peas
- 1 75 Gram Pack of Baby Spinach
- 50 Grams of Greek Yoghurt
- 1 Small Bunch of Coriander
Prepare Ingredients:Wash the fresh produce. Finely dice ¾ onion (you only need ¾ for this recipe) and mince garlic. Dice tomatoes, and set aside.
Cook Rice:In a pot, bring 1½ cups water to a boil. Stir in the rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot 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.
Cook Onions & Spices:Meanwhile, heat a little oil in a pot over medium heat. Add onion, garlic and ginger and sauté for 4 minutes. Add korma paste and continue cooking for another 3 minutes.
Brown Mince:Add 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 & Spinach:Add peas and spinach and 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.
You Plate It:Divide rice between serving plates/bowls. Top with curry and garnish with yoghurt and coriander leaves. Enjoy!