Keema Curry with Bombay Butternut Squash

Syn free with speedy, tasty butternut squash! I lovvvvvvveee this!


  • 1 tbsp curry powder (whatever your preferred heat is, I use medium)
  • 1 tsp ground coriander 
  • Passata 
  • 1 tsp turmeric 
  • 2 cloves garlic
  • 100g garden peas
  • 2cm cube ginger (chopped)
  • 1 tsp chilli powder 
  • 1 chilli (chopped)
  • 1 large onion (chopped)
  • 500g lean mince meat (5% fat)
  • (Optional) 8 new potatoes (quartered)
  • Beef stock pot
  • Basmati rice
  • Frylight


  1. Boil the new potatoes in a pan and the rice in another pan. And leaveto cook  for 12 minutes.
  2. In another pan, fry the onion, garlic and ginger for two minutes using frylight.
  3. Break up the mince and add to the onions garlic and ginger.
  4. Add the chopped chilli and cook until all of the meat is browned.
  5. Add the curry powder, turmeric, ground coriander, chilli powder and stock pot to the pan and stir until the stock pot melts. 
  6. Add the passata and peas.
  7. If using, drain the potatoes, add the the pan and simmer for 10 minutes.
  8. Add turmeric to the rice, stir and drain once cooked.
  9. Serve with Bombay butternut squash.

Bombay butternut squash 

Super easy, but I didn’t get a picture! Really nice to pimp up your speed food!

Just cut up butternut squash into cubes (or be lazy like me and buy it like this!), put on a roasting tray, spray with garlic frylight and sprinkle with curry powder and roast on 180 for 20 minutes! 


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