C41 Shakahari Keema Beans
Ingredients
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1 tbspn oil |
2 tspn tomato purée |
50 gm meat free mince |
1 small tin kidney beans |
150 ml C41 curry base sauce |
1 tspn ground coriander |
1½ tspn hot chilli powder |
¼ tspn salt |
3 tbspn chopped tomatoes |
1 tspn methi (dried fenugreek leaves) |
Cooking
- Heat the oil in a pan over a medium heat.
- Add the ‘mince’, chilli powder and about 40 ml of C41 base sauce and cook, stirring, for 1 min.
- Add the rest of the C41 base sauce, chopped tomatoes, tomato purée, salt and beans and cook, stirring, for 2 min.
- Add the ground coriander and methi and cook for 3 min, stirring regularly, adding water as needed to produce the required consistency.
Serving
- Serve with rice.
Notes
Any beans or chickpeas can be used in this recipe.
As a tasty alternative try substituting the beans and chopped tomatoes with a small tin of baked beans - delicious!