The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sunflower Mince Keema with Carrot Salad
An easy curry packed with protein thanks to nutty sunflower mince. Simmered with tikka paste, ginger and garlic, coconut and spinach for greens. All served with nutty black rice, and a tangle of fresh carrot ribbons – dressed in lime and coconut.
Ready in 20
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 carrot (use half)
- 80g baby spinach (use half)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tbsp desiccated coconut (use half)
- 230g wholegrain black rice (use half) (whole grain black rice, water, rice oil, salt)
- 110g baby tomatoes (use half)
- 40g creamed coconut (use half)
- 36g sunflower mince (use half) (sunflower mince (100%))
- 2 tbsp tikka paste (use half) (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 unwaxed lime (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 642
Protein: 20g
Carbs: 63g
Fat: 35g
Ingredients
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 carrot
- ½ tsp nigella seeds
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 36g sunflower mince (sunflower mince (100%))
- 40g creamed coconut
- 110g baby tomatoes
- 1 unwaxed lime
- 80g baby spinach
- 230g wholegrain black rice (whole grain black rice, water, rice oil, salt)
- 2 tbsp desiccated coconut
Nutritional Information
Calories: 644
Protein: 20g
Carbs: 63g
Fat: 35g
Sunflower Mince Keema with Carrot Salad
An easy curry packed with protein thanks to nutty sunflower mince. Simmered with tikka paste, ginger and garlic, coconut and spinach for greens. All served with nutty black rice, and a tangle of fresh carrot ribbons – dressed in lime and coconut.
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Cooking Instructions
- Boil a kettle. Dissolve the creamed coconut and 1/2 stock cube in 250 ml of boiling water. Place the sunflower mince in a medium bowl and cover with cold water. Leave for 5 mins, then drain. Halve the tomatoes. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the tomatoes and cook for 3-4 mins, until softening.
- Add the ginger and garlic paste and tikka pasta, and cook for 1-2 minutes. Then add the sunflower mince and the stock mixture and simmer for 2-3 mins until reduced slightly. Once reduced, mix through the spinach and cook until wilted. Season with sea salt and black pepper to taste.
- Meanwhile, peel the carrot into ribbons. Quarter the lime. Place the carrot in a mixing bowl along with 1/2 the desiccated coconut, 1/2 nigella seeds, juice from 1/2 lime and season with sea salt. Toss to combine.
- Heat a large frying pan on medium-high heat. Add the rice and break it up with a wooden spoon. Add 50ml water and a pinch of sea salt and cook for 2-3 mins, until piping hot.
- Serve the keema alongside the black rice, and the carrot pickle. Garnish with the remaining nigella seeds and desiccated coconut.
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