Impossible™ Beef Keema Aloo
over Basmati Rice
Cooking time
30 minutes
Servings
2/4
Calories
860 /serving
The comforts of keema know no borders. This Indian classic is traditionally made with lamb, but why not update it with a plant-based minced meat instead? It’s loaded with potatoes, green beans and peas—and a generous dosing of gingery spices.
We will send you:
- 2 Garlic cloves
- 200g Green beans (or string peas)
- 2 Impossible™ beef burger patties (made from plants)
- 1 Onion (or shallot)
- 450g Baby potatoes
- 20g Ginger
- 150g Green peas
- 100ml Tomato sauce
- 160g Basmati rice
- 30ml Vegetable demi-glace
- 12g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Soy • Sulphites
You will need:
Grater
Large high-sided pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
6 g
Sodium
1020 mg
Total Carb
139 g
Sugars
17 g
Protein
37 g
Fibre
21 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the stem ends of the green beans; cut crosswise into thirds.
- Medium-dice the potatoes.
- Peel and grate the ginger.
- Halve, peel and small-dice the onion.
- Mince the garlic.
- Crumble the patties.
Start the keema
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the crumbled patties and cook, stirring occasionally, 2 to 3 min., until beginning to brown.
- Add the potatoes, onion, garlic, ginger, spices and S&P.
- Cook, stirring occasionally, 4 to 5 min., until beginning to brown.
Finish the keema
- To the pan, add the demi-glace, tomato sauce, 2 ¼ cups water (double for 4 portions) and S&P.
- Simmer, partially covered, 14 to 16 min., until the sauce has thickened and the potatoes are tender; season with S&P.
- If the sauce seems dry, gradually add ¼ cup water (double for 4 portions) until you achieve your desired consistency.
- Add the green beans and peas. Cook, stirring occasionally, 4 to 6 min., until tender.
Plate your dish
- Divide the rice between your plates.
- Top with the keema. Bon appétit!
