(Cooking time less than 30 mins)

You will need:

  • 1 Dopiaza Curry Mix
  • quorn or alternative soya mince 800g – 1kg, boiled and drained
  • garden peas 150g, frozen
  • onion, 1 medium finely chopped
  • tomato, 2 fresh medium small diced
  • ginger puree, 2 tsp
  • garlic puree, 1 tsp
  • green chillies, 2 finely chopped
  • coriander, handful fresh chopped
  • lemon, ½ fresh squeezed
  • sugar, ¼ tsp
  • dark soya sauce, 2 tbsp
  • cooking oil, 2 tbsp
  • butter, knob (optional)
  • cold water, splash                                                         


  • Follow the Dopiaza Curry Mix packet instructions to prepare your base sauce. Place to one side
  • Heat 2 tablespoons of cooking oil
  • Fry the onion, tomato, ginger, garlic and green chillies for 2 minutes on low / medium heat
  • Add the Dopiaza base sauce and cook for 1 minute on high heat
  • Add the soya mince, stir and place lid on pan. Cook on low / medium heat stirring occasionally for a further 5 minutes.
  • Now add the peas, soya sauce and splash of cold water. Stir, add a knob of butter, squeeze of lemon juice, sugar and place lid on pan. Cook on low / medium heat stirring occasionally until all the peas are cooked through and piping hot. The curry should have a dark caramelised look with retaining a small amount of masala sauce.
  • Season with further salt if required. Your Keema Curry is now ready!
  • Before serving, garnish with chopped coriander and a optional sprinkle of finely chopped green chilli for an extra fresh heat

Serve with Chappati, Nan Bread, Pitta Bread or Spice Raks Pilau Rice!