Shakahari Keema Beans
A classic British Indian Restaurant shakahari keema beans made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 1 tbspn oil
- 2 tspn tomato purée
- 50 gm meat free mince
- 1 small tin kidney beans (see note 1)
- 150 ml c46 curry base sauce (see note 2)
- 1 tspn ground coriander
- 1½ tspn hot chilli powder
- ¼ tspn salt
- 3 tbspn chopped tomatoes
- 1 tspn methi (dried fenugreek leaves)
Method
- 1
Heat the oil in a pan over a medium heat.
- 2
Add the ‘mince’, chilli powder and about 40 ml of c46 base sauce and cook, stirring, for .
- 3
Add 80 ml of c46 base sauce, chopped tomatoes, tomato purée, salt and beans and cook, stirring, for , adding c46 base sauce as needed to produce the required consistency.
- 4
Add the ground coriander and methi and cook for , stirring regularly, adding c46 base sauce as needed to produce the required consistency.