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National Curry Week for People who Don't Like Curry

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October 16, 2014 / Indian / By
Nicola

As a curry lover, when I found out that this week is National Curry Week, I was thrilled. Not that I needed an excuse to indulge in something spicy, mind you. However, it got me thinking. It's no secret that curry is one of the nation's favourite dishes, but what happens to those people who don't really enjoy Indian food? How can they also enjoy National Curry Week, without having to eat an entire curry?

My answer is with a Keema curry pie. Keema is generally associated with curried minced meat - which is unusual enough in itself - but this recipe edges it more towards traditional English fare.

Ingredients (to serve 4):

1tbsp sunflower oil

1 onion

1 garlic clove

300g minced beef

200g can chopped tomatoes

1½ tsp curry powder

1 tsp ground ginger

1 tsp ground turmeric

600g potatoes

50g butter

Splash of milk

Method:

Preheat the oven to 180ºC (350ºF or Gas Mark 4).

In a frying pan, heat the oil and fry the onion and the garlic until they're soft. Add the powdered ingredients (the curry powder, ginger and turmeric), and allow them to cook off for a few minutes.

Next, add the mince. Continue frying over a medium heat until the meat has browned all over.

Throw in the tomatoes and leave the mixture to simmer for around 10 minutes. There's no exact science; just leave it until the sauce has reduced and become slightly thicker.

Meanwhile, peel and boil the potatoes until they're soft. Drain the water off before adding the butter and milk to the potatoes. Mash the potatoes until they're smooth and creamy. To do this, you can either use a hand-held masher or a potato ricer, which is particularly effective.

'How to mash potatoe.' by Vicky Hugheston, via Flickr

Spoon the cooked mince into an oven-proof dish and cover it with the mashed potato. Place the pie into the oven and bake it for 25 minutes, or until the top starts to turn golden brown.

When it's ready, remove the pie from the oven and serve it up. There's no need to cook rice to go with it (as you would with a traditional curry), because the potato serves as your starchy carbohydrates.

As you can see, this is a very easy way that curry-phobes can participate in National Curry Week, without going the whole hog. The best part is that you can adjust it to make it as spicy or as mild as you like, so be adventurous with the spices!

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