Spicy Indian Qeema

with Cauliflower 'Rice'

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Instructions

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1 Prep vegetables

Peel and finely chop the carrot. Peel and chop the onion. Chop the zucchini. Peel and finely chop the garlic.

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2 Fry beef

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the beef mince and fry for 5-7 min or until browned and starting to crisp. Transfer the cooked beef to a plate and return the pan to a medium heat with a drizzle of olive oil.

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3 Fry vegetables

Add the onion, zucchini and carrot to the pan and fry for 5 min until starting to soften.

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4 Cook

Add the garlic, ginger paste, chilli flakes, garam masala, turmeric, cumin and coriander and fry for 2 min further. Return the browned beef mince to the pan with the measured water. Reduce the heat to low and simmer for 10 min or until the water has evaporated.

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5 Grate cauliflower

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Slice the lime into wedges.

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6 Serve

Heat a second large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the the cauliflower with a pinch of salt and stir-fry for 5 min. Serve the Qeema over the cauliflower rice with lime wedges to the side.

Tips for fussy eaters

Serve with white 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.

Healthy and aromatic!

Cooking Time: 30 min

Cals 438 · Prot 31.7 · Carbs 10 · Fat 28.6

Ingredients

Number of people

Qeema

Beef mince 5% 350.00 Grams
Carrot 2.00 Pieces
Red onion 1.00 Pieces
Zucchini small 2.00 Pieces
Garlic cloves 3.00 Pieces
Olive oil 1.00 Tbsp
Ginger paste 5.00 Grams
Chilli flakes 2.00 Grams
Garam masala powder 2.00 Grams
Cumin powder 2.00 Grams
Coriander powder 2.00 Grams
Turmeric powder 2.00 Grams
Water 100.00 ML

Rice

Cauliflower 500.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp

To serve

Lime 1.00 Pieces

Healthy and aromatic!

Cooking Time: 30 min

Cals 438 · Prot 31.7 · Carbs 10 · Fat 28.6

Instructions

photo

1 Prep vegetables

Peel and finely chop the carrot. Peel and chop the onion. Chop the zucchini. Peel and finely chop the garlic.

photo

2 Fry beef

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the beef mince and fry for 5-7 min or until browned and starting to crisp. Transfer the cooked beef to a plate and return the pan to a medium heat with a drizzle of olive oil.

photo

3 Fry vegetables

Add the onion, zucchini and carrot to the pan and fry for 5 min until starting to soften.

photo

4 Cook

Add the garlic, ginger paste, chilli flakes, garam masala, turmeric, cumin and coriander and fry for 2 min further. Return the browned beef mince to the pan with the measured water. Reduce the heat to low and simmer for 10 min or until the water has evaporated.

photo

5 Grate cauliflower

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Slice the lime into wedges.

photo

6 Serve

Heat a second large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the the cauliflower with a pinch of salt and stir-fry for 5 min. Serve the Qeema over the cauliflower rice with lime wedges to the side.

Tips for fussy eaters

Serve with white 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 5% 350.00 Grams
Carrot 2.00 Pieces
Red onion 1.00 Pieces
Zucchini small 2.00 Pieces
Garlic cloves 3.00 Pieces
Olive oil 1.00 Tbsp
Ginger paste 5.00 Grams
Chilli flakes 2.00 Grams
Garam masala powder 2.00 Grams
Cumin powder 2.00 Grams
Coriander powder 2.00 Grams
Turmeric powder 2.00 Grams
Water 100.00 ML

Rice

Cauliflower 500.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp

To serve

Lime 1.00 Pieces
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