Beef keema is a delicious mince curry that's really easy to make. It has lean beef mince, chopped tomatoes and peas for a delicious weeknight dinner that's a bit different but quite healthy.
Busy days call for simple dinner recipes, and this beef keema surely delivers.
Packed with flavour and protein, this is a mince curry that's ready in just a bit over half an hour.
It's tastier and definitely healthier than takeaway and the entire family will love it.
Beef keema is best served over basmati rice, but you can easily choose a low-carb option and serve it over cauliflower rice instead.
The curry also pairs well with naan bread and poppadoms.
What do you need to make beef keema curry?
Oil — I use olive oil for this beef keema, but any other kind of vegetable oil, such as sunflower oil, for example, would work just fine.
Beef mince — Lean beef mince with 5% fat is best if you want to keep this mince curry on the healthier side.
However, if you opt for beef with a higher fat percentage, you'll likely get more flavour.
Onion, garlic and ginger — These infuse the beef keema with flavour, so it's best to use fresh onion, garlic and ginger if possible.
You can substitute this with your favourite curry paste. If you'd like your ground beef curry to be fiery, you can use a medium or hot curry powder instead.
Peas — I usually make this beef keema with canned peas, but frozen are also great.
Beef stock — You can use homemade beef stock or shop-bought if that's more convenient.
Yoghurt — I make this mince curry with low-fat natural yoghurt, but full-fat yoghurt is also great here.
How to make it?
Next, stir in the garlic and ginger and continue to cook for another minute until fragrant.
Stir in the peas, yoghurt and chopped coriander and season to taste.
Serve over your favourite rice, topped with some extra chopped coriander if you like.
Recipe notes and tips
- Even though this is called beef keema, you can actually make it with turkey or lamb mince if you want.
- You can also make the mince curry vegan by using your favourite plant-based type of mince instead of beef and replacing the yoghurt with a plant-based one.
- The mince curry will keep well in the fridge for up to 3 days. You can also freeze it for up to three months (it's best to leave the yoghurt out if you plan to freeze it and add it when reheating).
If you liked this beef keema curry, you might also like some of my other easy curry recipes:
- Pumpkin Tofu Curry
- Light Paneer Curry
- Easy Thai Red Fish Curry
- Halloumi Tikka Masala
- Easy Salmon Thai Green Curry
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 450 g (1 lb) lean beef mince
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 2 tablespoons mild or medium curry powder
- 1 teaspoon ground cinnamon
- ½ teaspoon red chilli flakes
- 1 x 400 g (14 oz) can chopped tomatoes
- 200 ml (1 cup) beef stock
- 200 g (7 oz) peas, frozen or canned
- 200 ml (1 cup) low fat natural yoghurt
- Fresh coriander, a handful, plus extra to garnish
- Salt and pepper to taste
- Heat the olive oil in a large, deep pan and fry the onion for 2-3 minutes until it softens. Add the beef mince and fry it for 4-5 minutes until browned.
- Next, stir in the garlic and ginger and continue to cook for another minute until fragrant.
- Stir in the curry powder, ground cinnamon and red chilli flakes and cook for a further minute, stirring often, until fragrant.
- Add the chopped tomatoes to the pan together with the beef stock. Bring to a boil, then lower the heat and simmer for 15 minutes, stirring occasionally.
- Stir in the peas, yoghurt and chopped coriander and season to taste.
- Serve over your favourite rice, topped with some extra chopped coriander if you like.
Amount Per Serving: Calories: 374Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 103mgSodium: 322mgCarbohydrates: 22gFiber: 6gSugar: 11gProtein: 41g
Nutritional information is an estimate provided by an online nutrition calculator.