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
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Get two frying pans and a saucepan on pretty hot. Get the kettle on to boil.
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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.
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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.
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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.
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Serve the mince on top of the tomatoey chickpeas with the sweetcorn on the side.