I discovered this recipe when my eldest son was a colicky baby and I had little time to cook. It has been a family favourite ever since. It's low fat, healthy, child friendly, quick to make and it freezes well. If you like a hotter curry, add some peri peri sauce or chilli powder.
Heat the oil in a saucepan and fry the onion for 2 - 3 minutes, without browning. Add the garlic, curry paste and cumin and stir-fry until fragrant.
Add the mince and stir-fry until the meat has a crumbly appearance and is no longer red.
Add the tomato, bay leaf, soy sauce, carrots, butternut, celery and chick peas. Place the lid on the saucepan and simmer for about 20 minutes, until the carrots and butternut are soft.
Add the corn and peas and reheat to simmering point.
Remove from the heat. Add salt and pepper and check the taste; add more if needed.
Serve on couscous, topped with the fresh herbs.
The Keema freezes well and is a good dish to take on holiday or on a hiking or camping trip. Freeze portions in small cooking bags, then heat in a billy with boiling water and use some of the boiling water to make your couscous.