Keema
Ingredients
- 2 onions, diced
- 1 chilli pepper, diced
- 2 shallots, diced
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tomatoes, chopped
- 1 eggplant, diced
- 400g meat-free mince
- 2.5 cups stock
- 200g baby spinach, chopped
- 3 tbsp chopped coriander
- 1 tbsp mustard seeds
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp chilli powder
- ½ tsp cinnamon
- ½ tsp coriander
- ½ tsp black pepper
- 1 tsp salt
- Rice
Steps
- In the wok heat oil on medium low. Once hot add onion and sauté until softened.
- Add chilli, ginger, shallots and garlic and fry until fragrant.
- Add spices and stir together until the mixture is coated.
- Next add tomatoes, eggplant and mince. Stir and cook for a few minutes until the eggplant has softened.
- Pour in stock, bring to a boil then reduce to a simmer. Simmer until most liquid has been absorbed.
- Stir in the spinach and coriander and cook until the spinach has wilted.