Impossible™ Beef Keema
with Fresh Mint & Zesty White Rice
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
In Hindi, keema means minced meat, the basis for this well-loved comfort food curry. For a plant-based alternative, browned Impossible™ beef is richly sauced with carrots and peas. Let lime juice and mint leaves DM your taste buds with fresh pings of flavour.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 14g Mint
- 1 Lime
- 2 Garlic cloves
- 300g Nantes carrots
- 160g White rice
- 150g Green peas
- 30ml Tomato paste
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Soy, Sulphites
You will need:
Large pan
Medium pot
Oil
Zester
Salt
Total Fat
16 g
Saturated Fat
6 g
Sodium
780 mg
Total Carb
109 g
Sugars
14 g
Protein
32 g
Fibre
17 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat, add ½ the peas and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, zest and quarter the lime.
- Small-dice the carrots.
- Mince the garlic.
- Pick the mint leaves off the stems; roughly chop the leaves.
- Crumble the patties.
Start the keema
- In a large pan, heat a drizzle of oil on medium-high.
- Add the carrots and ½ the spices. Sauté, 3 to 5 min., until beginning to soften.
- Add the tomato paste and garlic. Sauté, 1 to 2 min., until dark red.
Finish the keema
- To the pan, add the crumbled patties and remaining spices. Sauté, 3 to 5 min., until beginning to brown.
- Add the remaining peas and ½ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 4 min., until the sauce has thickened.
- Add the juice of ½ the lime wedges; stir well.
Finish & serve
- To the pot of rice, add the lime zest; stir well.
- Divide the rice between your plates.
- Top with the keema.
- Garnish with the mint and remaining lime wedges. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
