Rosemary & chilli naan
Give plain naan a bit of a kick with this simple recipe. Once you've cracked this, try garlic & mint and harissa & red onion too - you'll find the recipes below
Keema curry & raita
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 1 onionchopped
- 400g lean minced beef
- 340g frozen peas
- handful fresh corianderchopped
- brown riceto serve (optional)
For the paste
- 1 green chillideseeded and chopped
- 2 garlic cloveschopped
- thumb-sized piece gingerchopped
- ½ tsp turmeric
- ½ tsp ground coriander
- 1 tbsp korma curry powder
For the raita
- 200g fat-free natural yogurt
- 100g cucumberpeeled, deseeded and diced
- handful fresh mintchopped
Nutrition: per serving
- kcal289
- fat11g
- saturates5g
- carbs17g
- sugars8g
- fibre5g
- protein31g
- salt0.39glow
Method
step 1
Whizz together the ingredients for the paste in a blender or food processor – add a splash of water if you need.
step 2
Cook the onion in a splash of water for about 5 mins until softened. Stir in the mince and cook for another 5 mins to brown. Add the paste, cook for 1 min, then pour in 100ml water. Bring to the boil and simmer for 10 mins. Add the peas then simmer for a further 5 mins.
step 3
Meanwhile, mix together the raita ingredients and season to taste. When the mince is cooked, season and stir through the fresh coriander. Serve with the raita and brown rice, if you like.
