VFC
Looking to liven up lacklustre dinners? Our friends at VFC have come to the rescue with this vegan Chick*n Mince Keema Aloo.
1 pack VFC Chick*n Mince (chilled)
400g new potatoes
1 tbsp light olive oil or coconut oil
1 onion, diced into chunky pieces
2 whole thin hot green chillies, sliced lengthways part way through (optional, if you like it spicy)
450g jar tomato-based curry sauce (such as balti/rogan josh or bhuna)
150g frozen peas
Handful fresh coriander, chopped
Naan or rice and a red onion salad to serve
Looking to liven up lacklustre dinners? Our friends at VFC have come to the rescue with this vegan Chick*n Mince Keema Aloo.
1. Peel or scrub the potatoes and cut into 2cm chunks. Boil or steam for about 5 minutes – they don’t need to be fully cooked, just about half done. Drain and set aside.
2. Heat the oil in a large pan (a deep frying pan is ideal) and fry the onion for 3 minutes. Add the VFC Chick*n Mince and fry for another few minutes until the mince and the onions are nicely golden.
3. Add the potatoes, whole chillies (if using) and the sauce then bubble for 10-15 minutes or so until the potatoes are fully cooked through. You might need to add a splash of water.
4. Stir in the peas and heat through thoroughly then throw in the coriander.
5. Serve with steamed rice or naan and a little red onion salad on the side.
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