keema chana curry

keema chana curry

This was completely inspired to the ideas I’d been absorbing from Jamie’s 15 Minute Meals. Keeping a few pans on the go, everything cooked separately and brought together, powerful spices to give the flavours a kick… It’s exactly in keeping with the way some of the Jamie recipes work.

I do have one ingredient in there I’m not convinced Jamie would approve of… frozen mince and onion. But I can’t ignore the time-saving this offers me.

If’ I’d have had coriander leaf to scatter on top, it would’ve been perfect. But I was happy enough.

Keema chana curry (serves 2):

250g frozen mince and onion

1 teaspoon cumin seeds

½ teaspoon turmeric

1 red onion

1 clove garlic

1 tin tomatoes

1 teaspoon nigella seeds

1 teaspoon garam masala

1 tin chickpeas, drained

2 sweetcorn cob halves

½ teaspoon smoked paprika

  1. Get two frying pans and a saucepan on pretty hot. Get the kettle on to boil.

  2. Add a dash of oil to one of the pans and add the cumin seeds and turmeric. After a minute add the mince and onion and stir often.

  3. Get your blender ready, and whizz up the onion, garlic, tomatoes, nigella and garam masala with a pinch of salt until liquid. Add to the other pan and allow to bubble. After a couple of minutes add the chickpeas.

  4. Fill the sauce pan with boiling water and add the sweetcorn. Simmer for 10 minutes until tender, then drain. Return to the pan and add a knob of butter, a pinch of smoked sea salt and paprika. Pop the lid on and toss well.

  5. Serve the mince on top of the tomatoey chickpeas with the sweetcorn on the side.

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