Skinny keema curry recipe

How to cook skinny keema curry 1. Preheat the oven to 180C/350F/gas mark 4.

Peel and cut the potatoes into cubes and boil for 10 minutes, drain and set aside.

Meanwhile chop the onion, red pepper, and spinach. Crush the garlic.

Spray a pan with the oil and gently fry the onion for 3 minutes until softened, add the mince and fry for a further 5 minutes until browned.

Add the coriander, garlic, chilli and cumin and fry for a further 1 minute.

Stir in the tomato puree, spinach, peppers, potatoes, coconut milk, and curry paste and simmer for 1 minute.

Transfer the contents of the pan to a casserole dish, cover and cook in the oven for 40 minutes.

Serve with warm naan bread or rice.

CYT members' comments (Rockchick): "I just can't get over how good it is! Cooked it once for friends, then for my boyfriend who was so impressed he said he likes it more than Indian eaten out at a restaurant! Cooking it again tonight for my dad and brother, can't wait! Highly recommend it."

Susan2000: "I love the keema curry, chicken korma,mushroom strog, creamy stilton chicken and chicken chow mein...hmm have I missed any??"