Description

A mild keema curry made with a blend of beef mince and Eat Curious Mince, gently simmered with tomatoes, ginger, garlic, peas, and warming curry spices. The addition of Eat Curious Mince increases fibre, reduces fat, and lowers carbon impact, creating a hearty, flavourful dish that’s perfect for menus.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM

Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.

Instructions

Hydrate Eat Curious Dehydrated Mince using 1 part Mince: 3 parts cold water (or stock): For this recipe, add 80g Eat Curious Dehydrated Mince to a gastronorm tray or food-grade container. Add 240ml water and stir well to fully submerge. We recommend adding gravy browning to the rehydration liquid to help colour the mince and ensure a seamless blend when cooked with beef mince. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid before using.
Fry onions for 8 minutes before adding in garlic and ginger. Cook for a further minute.
Brown off beef mince and add Eat Curious Mince. Add spices and cook for 30 seconds.
Add in chopped tomatoes and the hydrated Eat Curious Mince. Simmer for 15 minutes.
Stir in peas. Cook for 5 minutes before serving.