Spicy Indian Qeema

with Cauliflower “rice”

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Low-Carb
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Low-Carb
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Instructions

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1 Prep

Peel and cut carrots and zucchini to small cubes. Peel and mince onion and garlic.

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2 Saute

Sauté the beef until nicely browned. Set aside.

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3 Add

Add oil to the pan and add all the veggies. Sauté for 5 minutes.

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4 Cook

Add all the spices and ginger paste. Cook for 1–2 minutes. Add browned meat, and water. Cover and cook over low heat for about 10–15 minutes or until the water has evaporated.

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5 Grate

Meanwhile, grate the cauliflower with a box grater, or in a food processor, working in batches.

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6 Serve

Heat oil in another pan and add grated cauliflower. Sauté for about 5 minutes, until excess moisture has evaporated and the cauliflower has browned a bit. Season with salt. Serve the Qeema with the cauliflower rice and lime wedges.

Tips for fussy eaters

Separate some of the beef and veggie mixture before adding the spices. Serve with regular rice.

Pro tip

Keema or qeema is a traditional meat dish from India. The word may be borrowed from the Turkish kıyma, which means minced meat.

Mixing it up a bit, tonight let’s try an Indian curry with no sauce!

Cooking Time: 30 min

Cals 438 · Prot 31.7 · Carbs 10 · Fat 28.6

Ingredients

Number of people

Qeema

Beef mince 350 Grams
Carrot 2 Pieces
Zucchini, small 2 Pieces
Red onion 1 Pieces
Garlic cloves 3 Pieces
Olive oil 1 Tbsp
Ginger paste 5 Grams
Chilli flakes 2 Grams
Garam masala powder 2 Grams
Cumin powder 2 Grams
Coriander powder 1 Grams
Turmeric powder 2 Grams
Water 100 ML

Rice

Cauliflower 500 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp

To Serve

Lime 1 Pieces

Mixing it up a bit, tonight let’s try an Indian curry with no sauce!

Cooking Time: 30 min

Cals 438 · Prot 31.7 · Carbs 10 · Fat 28.6

Instructions

photo

1 Prep

Peel and cut carrots and zucchini to small cubes. Peel and mince onion and garlic.

photo

2 Saute

Sauté the beef until nicely browned. Set aside.

photo

3 Add

Add oil to the pan and add all the veggies. Sauté for 5 minutes.

photo

4 Cook

Add all the spices and ginger paste. Cook for 1–2 minutes. Add browned meat, and water. Cover and cook over low heat for about 10–15 minutes or until the water has evaporated.

photo

5 Grate

Meanwhile, grate the cauliflower with a box grater, or in a food processor, working in batches.

photo

6 Serve

Heat oil in another pan and add grated cauliflower. Sauté for about 5 minutes, until excess moisture has evaporated and the cauliflower has browned a bit. Season with salt. Serve the Qeema with the cauliflower rice and lime wedges.

Tips for fussy eaters

Separate some of the beef and veggie mixture before adding the spices. Serve with regular rice.

Pro tip

Keema or qeema is a traditional meat dish from India. The word may be borrowed from the Turkish kıyma, which means minced meat.

Ingredients

Number of people

Qeema

Beef mince 350 Grams
Carrot 2 Pieces
Zucchini, small 2 Pieces
Red onion 1 Pieces
Garlic cloves 3 Pieces
Olive oil 1 Tbsp
Ginger paste 5 Grams
Chilli flakes 2 Grams
Garam masala powder 2 Grams
Cumin powder 2 Grams
Coriander powder 1 Grams
Turmeric powder 2 Grams
Water 100 ML

Rice

Cauliflower 500 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp

To Serve

Lime 1 Pieces
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