Slimming World - Kheema Curry with Saffron Rice

Serves 4
Ready in 2 hours
Freezer Friendly

Syns per serving - Free on Extra Easy


198ml/7fl oz water or beef stock
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and crushed
1 tsp finely grated ginger, 1 tbsp cumin seeds, 2 tbsp medium curry powder and 3-4 green chillies, deseeded (optional) and finely sliced
737g/1lb 10 oz extra lean minced beef
2 x 400g cans chopped tomatoes
198g/7oz mushrooms, halved or quartered
2 carrots, peeled and cut into 1cm cubes
salt and freshly ground black pepper
198g/7oz sugar snap peas, trimmed
a large handful of chopped coriander

For the rice

255g/9oz dried basmati rice
652ml/23fl oz vegetable stock
1 cinnamon stick, 1 tsp turmeric, a small pinch of saffron threads and 2-3 cardamom pods


1. Place the water or stock in a large, heavy-based saucepan and add the onion. Cook over a low heat for 15-20 minutes, until softened, Add the garlic, ginger, cumin seeds, curry powder, green chillies and minced beef and stir and cover over a high heat for 4-5 minutes.

2. Stir in the tomatoes, mushrooms and carrots and bring to the boil. Season well, cover and reduce the heat to low. Cook for 1-1 and half hours, stirring often, or until the mince is tender and the sauce has thickened. Ten minutes before the end of cooking time, add the sugar snap pears. Remove from the heat and stir in the chopped coriander.

3. While the mince is cooking, make the rice by placing all the ingredients in a medium-sized saucepan and bring to the boil. Season well, cover tightly and reduce the heat to low. Cook for 12-15 minutes then remove from the heat and allow to sit, undisturbed, for 10-12 minutes.

4. Fluff up the grains of rice with a fork and serve immediately with the kheema curry.