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Keema samosas with savoury rice

Keema samosas with savoury rice | South Lanarkshire Council
Name of foodKeema samosas with savoury rice
Photo
Ingredients600g Quorn mince
400g Onions
300g Red peppers (diced, fresh)
30ml Oil
60g Garlic powder
60g Korma paste
30g Tomato puree
20ml Vegetable stock
100g Peas
30g Corrianger (fresh)
20 Wraps

800g 50/50 Tilda rice
3 Red peppers (fresh, diced)
300g Onions
50ml Oil
300g Peas
1500ml Water
60g Curry powder
25g Vegetable bouillon
MethodKeema samosas:
1. Heat 1tbsp of oil in large fryign pan, fry onions for 3-4 minutes, add peppers and cook until soft
2. Add garlic powder and korma paste. Cook for further 2 minutes
3. Stir in quorn mince, tomato puree and vegetable stock
4. Bring to the boil and simme gently for 15-20 minutes
5. Add peas and corriander and cook for further 4-5 minutes
6. Divide mixture between 20 wraps and fold

Savoury rice:
1. Cook onions and peppers in oil until soft. Add curry powder and stir in
2. Cook rice in unsalted water with vegetable bouillon
3. Add peas 5 minutes before end of cooking, drain when ready
4. Mix together vegetables with cooked rice to serve
AllergensKeema samosas: gluten, mustard, egg, may contain milk, sulphur dioxide, nuts and peanuts; Savoury rice: mustard
Nutritional values https://www.southlanarkshire.gov.uk/Nutritional_analysis