Vegan Chick*n Mince Keema Aloo

Vegan Chicken Mince Keema Aloo Made with VFC

Serves 4

A spicy, protein-packed vegan Chick*n Mince keema aloo made with VFC’s new chilled Chick*n Mince.


  • 1 pack VFC Chilled Chick*n Mince
  • 400g new potatoes
  • 1 tbsp light olive oil or coconut oil
  • 1 onion, diced into chunky pieces
  • 2 whole thin hot green chillies, sliced lengthways part way through – (optional, if you like it spicy)
  • 450g jar tomato-based curry sauce (such as balti/rogan josh or bhuna)
  • 150g frozen peas
  • Handful fresh coriander, chopped
  • Naan bread or rice and a red onion salad to serve


  1. Peel or scrub the potatoes and cut into chunks approx 2cm. Boil or steam for about 5 minutes – they don’t need to be fully cooked, just about half done. Drain and set aside.
  2. Heat the oil in a large pan (a deep frying pan is ideal) and fry the onion for 3 minutes.
  3. Add the VFC Chick*n Mince and fry for another few minutes until the mince and the onions are nicely golden.
  4. Add the potatoes, whole chillies (if using) and the curry sauce then bubble for 10-15 minutes or so until the potatoes are fully cooked through. You might need to add a splash of water.
  5. Stir in the peas and heat through thoroughly then throw in the coriander

Enjoy with steamed rice or naan bread and a little red onion salad on the side. Delicious!

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