Thursday, 12 June 2014


I've always championed the use of Quorn mince in my recipes, not just for veggies but for those trying to lose a few pounds before the summer holidays. We always fall into a trap here though of just using it to make a bolognese or chili and as yummy as they are, sometimes you need something a little different. A bit of spice in your life you could say. So that's how we discovered the joys of Kheema. Traditionally made with mutton, it's a South Asian curried mince dish that seemed like a fabulous way to use our Quorn mince.

It's not a curry dish that has lashings of sauce like a Jalfrezi. I want to say it's dry but that doesn't really make it sound that tempting but if I said it was a dry curry in the way that a biriyani is I hope you get where I'm coming from. 

It's defiantly a recipe for those who love their herbs and spices so make sure your spice rack is well stocked before giving this a whirl. Feel free to swap and change the vegetables for whatever you have in your kitchen (love food, hate waste!) and if your a meat fiend you can of course use lamb or beef mince, I'm by no means forcing my veggie ways down your throat.

The spices do pack a punch but I think if you had the time to pop this Kheema in a slow cooker at the simmer stage for a couple of hours it really would take it to the next level of spicy goodness. Don't worry though, even if you make as suggested below I think you'll still have a smile on your face. Check out the recipe below and why not give it a whirl!

Veggie Kheema

1 Tbsp Coriander Seeds
1 Tsp Cumin Seeds
1 Tsp Ginger
1 Chopped Green Chili
3 Peeled and Grated Garlic Cloves
2 Tbsp Tomato Paste
1 Cinnamon Stick
1/2 Tsp Ground Cardamon
1/2 Tsp Ground Cloves
2 Diced Onions
1 Tsp Chili Powder
1 Tsp Turmeric
400g Quorn Mince
1 Peeled And Chopped Carrot
1 Chopped Courgette
Handful Frozen Peas
300g Tomatoes
1 Chopped Red Chili
Salt And Pepper To Season

  1. Begin by toasting the coriander and cumin seeds in a dry pan for 1 minute to release their flavors. Add these into a pestle and mortar with the ginger, green chili (with or without seeds, your preference), garlic and 1 tbsp of the tomato paste. Grind everything together into a paste like consistency. Leave to one side.
  2. In a large well oiled pan on a medium, add the cinnamon stick, cardamon and cloves and fry for one minute before adding your diced onions. Fry until your onions have started to brown.
  3. Next, add your paste from step one into the pan along with the chili powder and turmeric and fry for around 3 minutes, stirring constantly so that the spices do not catch on the pan.
  4. Add in your Quorn mince with the second tbsp of tomato paste and fry for around 5 minutes, stirring and coating the mince with all the spices and onions. Add your carrot and courgette and give everything a further 5 minute fry.
  5. Finally add the peas, tomatoes and red chili (again your choiceon seeds or not). Stir everything for another five minutes, breaking down the tomato's with your spoon as you do so to create a tomato sauce.
  6. Add just enough water to just cover everything in the pan and bring to the boil before reducing to a simmer for 20 minutes. After ten minutes or so give everything a stir, breaking up the last of the tomatoes and season with the salt and pepper to taste.
Delicious in a bowl on it's own or on a bed of fluffy white rice, serve straight from the pan and you'll get that warm punch of heat from the spices. Great for on a cold, wet and rainy evening to give you that warm glowing feeling. What's even better is that if you leave your leftovers over night to eat the next day, the spices get even more deep and mouthwatering and I'd say it's even better!

Kheema is traditionally served with bread so why not whip up some naan bread to mop it all up with for that truly authentic experience.

Another fantastic veggie curry experience for you all to try. Give it a go, you will be "kickin" yourself otherwise!

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