Keema Loaded Wedges
with Peas and Yoghurt
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
North Indian Style Spice Mix
240 grams
British Beef Mince
2 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
50 grams
Korma Curry Paste
(Contains Mustard)
10 grams
Chicken Stock Paste
120 grams
Peas
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
1 tbsp
Honey
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the North Indian style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press). Cut the tomato into 1cm chunks.
In a medium bowl, mix together the tomato chunks and a drizzle of oil. Season with salt and pepper.
When the beef has browned, add the garlic and korma paste to the pan and fry until fragrant, 1 min.
Stir in the chicken stock paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil then reduce the heat and simmer until thickened, 3-4 mins.
Once the sauce has thickened, stir the peas into the pan and heat until piping hot, 1 min.
Taste and add more salt and pepper if needed.
Share the spiced wedges between your serving bowls.
Spoon on the keema, then top with the tomato chunks.
Finish by drizzling over the yoghurt.
Enjoy!
