Keema jacket potatoes
Serves: 2
Prep time: 10Total time: 
Recipe photograph by Hannah Rose Hughes
Keema jacket potatoes
Keema-style curry is packed with flavour and makes a great stuffing for fluffy jacket potatoes. Swap the frozen jackets for sweet potatoes for an extra portion of your five-a-day
Serves: 2
Prep time: 10Total time: 
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Nutritional information (per serving)
Calories
526Kcal
Fat
20gr
Saturates
7gr
Carbs
46gr
Sugars
12gr
Fibre
10gr
Protein
37gr
Salt
1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1½ tsp olive oil
- 1½ tsp olive oil
- 2 tsp Inspired to Cook garlic and ginger paste
- 1 green chilli, deseeded and finely chopped
- 2 tbsp rogan josh curry paste
- ½ x 500g pack lamb mince (10% fat)
- 1 medium tomato, diced
- 80g frozen garden peas
- ½ x 4 pack frozen baked jacket potatoes
- 50g natural yogurt
- a small handful of fresh coriander, finely chopped
Step by step
- Heat the oil in a frying pan and sauté the onion over a low heat for 3-4 minutes until softened. Add the garlic and ginger paste and chilli, then sauté for a further minute. Stir in the curry paste and cook for another minute until fragrant.
- Increase the heat to medium-low, add the mince and cook until browned, about 5 minutes. Add the tomato with 2 tablespoons of water and bring to a brief boil, then reduce the heat and simmer for 5 minutes until the tomato has broken down. Add the peas for a final 2 minutes.
- Meanwhile, heat the potatoes in the microwave according to pack instructions. If you have more time, you can bake them in the oven.
- Stir 30g of the yogurt into the keema, then remove from the heat and season to taste. Split open the jacket potatoes and spoon over the keema curry. Top with the remaining yogurt and scatter over the coriander.
