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Privacy Notice As the weather turns more wintery by the day, we can’t help but opt for warm and comforting dishes to take respite from the cold. And one recipe that we’re loving is this creamy keema curry, created by flexitarian Peter Andre, which has a plant-based twist. Cooking delicious, plant-based meals doesn’t have to be a complicated feat. In fact, besides being easy to rustle up, opting for plant-based dishes can help benefit the environment while also easing pressure on your purse strings. The cost-effective dish uses Beyond Meat mince, and feeds a family for as little as £1.04 per person. It can also be batch cooked. Just double the ingredients and freeze and then defrost thoroughly and reheat to piping hot before serving…
Peter Andre is sharing some of his plant-based recipes that use Beyond Meat meat
(Image: Beyond Meat)
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Creamy keema with peas and green beans Serves 4 Cost per serving: £1.04
Creamy keema with peas and green beans costs £1.04 per serving
(Image: Beyond Meat)
Ingredients 2 tbsp vegetable oil 1 onion, finely chopped 4cm piece fresh ginger, grated 2 garlic cloves, grated 300g Beyond Mince 2 tbsp medium curry powder 1 x 400g can chopped tomatoes Salt and pepper 200g white rice 200g frozen peas 200g frozen green beans 40g plain coconut yoghurt Handful coriander leaves (30p-60p for 30g) Method Heat the oil in a large shallow pan. Fry the onion, ginger and garlic for about 7 minutes, until fragrant. Add the mince and fry until browned. Add the curry powder, followed by the canned tomatoes and season. Simmer for 20 minutes. About 20 minutes before the end of the cooking period, prepare the rice according to the packet instructions. Add the peas and beans to the mince and simmer for 5 minutes more. You can freeze portions of the keema at this point. However, if you are serving it straight away, stir in half of the yoghurt. Serve with the rice, the coriander and the remaining yoghurt on the side. Peter’s tip: “I like to pack my plant-based meat dishes with lentils or delicious vegetables to make them go further. Frozen vegetables can be cheaper, they work equally well in a range of dishes and last longer, to avoid waste.” Alternatively, if you’re looking for another plant-based recipe to give a go why not try this one-pan veggie moussaka?…. One-pan moussaka Serves 4 Cost per serving: £1.41
One-pan moussaka costs £1.41 per serving
(Image: Beyond Meat)
Ingredients 2 tbsp vegetable oil 1 onion, diced 1 aubergine, diced 1 garlic clove, chopped 200g Beyond Mince 1 tbsp tomato purée 1 x 400g can chopped tomatoes 1 x 400g can green lentils in water 1 tsp cinnamon Salt and pepper 115g vegan Greek White block cheese alternative, cubed Mint, to serve (optional) Method Heat the oil in a large shallow pan. Gently fry the onion for about 5 minutes, until softened. Add the aubergine and fry for another 5 minutes. Add the garlic and continue to cook for another 2 minutes. Add the mince, fry for 2-3 minutes then add the tomato purée, tinned tomatoes, canned lentils and cinnamon and season. Simmer for about 20 minutes then remove from the hob. Scatter with the plant-based Greek White block, and take to the table. Peter Andre recipes: Beyond Meat (beyondmeat.com)Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnPeter AndreFood
