Protein Swap | Sausage Meat & Tomato Keema
over Fluffy Ginger Basmati
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Presenting the perfect dish for the spring waiting period! It’s hearty and nourishing with sausage meat, brightened with cherry tomatoes and peas, and served over fragrant rice. You’ll finish your bowl reassured that warmer days are just around the corner.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 2 Garlic cloves
- 20g Ginger
- 140g Cherry tomatoes
- 150g Green peas
- 12g Beef demi-glace
- 160g Basmati rice
- 30ml Tomato paste
- 12g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Sulphites
You will need:
Grater
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
3 g
Sodium
1940 mg
Total Carb
85 g
Sugars
9 g
Protein
37 g
Fibre
8 g
Preparation
Cook the rice
- Peel and grate the ginger.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add 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.
Start the keema
- Meanwhile, mince the garlic.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and remaining ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add the lamb* and tomatoes; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Finish the keema
- To the pan, add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the demi-glace, ½ cup water (double for 4 portions) and the peas.
- Cook, stirring often, 2 to 3 min., until beginning to thicken.
Plate your dish
- Divide the rice between your bowls.
- Top with the keema. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
