Vegan Keema Aloo Bosh TV

Keema Aloo

  • Super simple
  • 0:30 m
  • 17 ingredients

If you're looking for an incredibly satisfying restaurant-quality curry that's bursting with fantastic flavour, look no further! Future Farm mince is completely vegan, contains no GMO and is totally gluten free. It really is the perfect plant based mince to vegan-ise this classic curry. Future Farm mince is available right now at The Vegan Kind and Vegetarian Express. Happy cooking! (This recipe originally featured in Healthy Vegan)

Serves: 4

Ingredients

For the curry

  • 4 tsp turmeric
  • 2 tbsp vegetable oil
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 500g new potatoes
  • 1 large onion
  • 3 garlic cloves
  • 5cm piece of fresh ginger
  • 1 green chilli
  • 20g fresh coriander
  • 1 x 400g can(s) of chopped tomatoes
  • Salt & pepper to taste
  • 1 green chilli
  • 200g frozen peas
  • 2 pack of Future Farm Mince

To serve

  • 1 spring onion
  • 4 wholemeal chapatis
  • 1 green chilli

Before you start

Fine grater or microplane l Large saucepan l Large, deep frying pan

Step 1

Wash the potatoes and cut them into equal bite-sized chunks

  • Peel and finely dice the onion
  • Peel and grate the garlic
  • Peel the ginger by scraping off the skin with a spoon, then grate it
  • Rip the stem from the chilli, remove the seeds (if you prefer a milder curry) and thinly slice
  • Pick the coriander leaves and finely chop the stems

Ingredients

  • 500g new potatoes
  • 1 large onion
  • 3 garlic cloves
  • 5cm piece of fresh ginger
  • 1 green chilli
  • 20g fresh coriander

Step 2

Put the potatoes in the large saucepan and cover with cold water

  • Add a generous pinch of salt and 2 teaspoons of the turmeric
  • Put the pan over a high heat and bring to the boil
  • When the water hits a rolling boil cook the potatoes for 10-12 minutes, until tender
  • Drain the potatoes in a colander and let them steam dry

Ingredients

  • 4 tsp turmeric
  • Salt & pepper to taste

Step 3

Warm the oil in the large, deep frying pan over a medium heat

  • Add the onion and a small pinch of salt and cook, stirring, for 5-6 minutes
  • Add the garlic, ginger, coriander stems and chilli and cook, stirring, for another 2 minutes
  • Add the garam masala, cumin and remaining turmeric and stir for 30 seconds | Add the vegan mince and cook for 6 minutes
  • Add the tomatoes and cook over a low heat for 10 minutes
  • Add the peas and potatoes and stir gently for 2-3 minutes, until the peas have completely defrosted
  • Add half the coriander leaves and fold them through the keema for 30 seconds
  • Taste the keema and season to perfection with salt, pepper and more garam masala

Ingredients

  • 2 tbsp vegetable oil
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 x 400g can(s) of chopped tomatoes
  • 200g frozen peas
  • 2 pack of Future Farm Mince

Step 4

Spoon the keema aloo into bowls

  • Garnish with the remaining coriander leaves, and some sliced green chilli and spring onion
  • Serve immediately with wholemeal chapatis

Ingredients

  • 1 spring onion
  • 1 green chilli
  • 4 wholemeal chapatis
  • 1 green chilli