I love this recipe because it’s quick, budget-friendly, and incredibly satisfying. The mince absorbs all the delicious spices and tomato flavor, creating a rich and comforting curry without needing any fancy ingredients. It’s also so versatile — I can serve it with rice, naan, or even on a baked potato for something different. Best of all, it’s all done in one pan, which makes clean-up easy too.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tsp Oil, See notes 500 g (1.1 lb) Mince, See notes 1 Onion, See notes 2 Garlic cloves, See notes 1 tsp Fresh ginger, Peeled and finely chopped, 1 x 2.5cm/1inch piece fresh root ginger. See notes. 3 tbsp Curry paste, See notes 400 g (14 oz) Tinned tomatoes 1 tsp White sugar 100 g (4 oz) Peas
Directions
I heat the oil in a large non-stick frying pan and gently cook the onion and garlic over low heat for 2–3 minutes until softened.
I add the mince and ginger, cooking for about 5 minutes until browned all over.
I stir in the curry paste, sugar, and tinned tomatoes, then fill the empty tomato can halfway with water and pour that in too.
I let it simmer gently for around 20 minutes, stirring occasionally, until the sauce thickens and becomes rich and flavorful.
I add the peas at the end and cook for another 1–2 minutes, just until they’re heated through.
Servings and Timing
This recipe serves 4 people and takes about 40 minutes in total — 5 minutes to prep and 35 minutes to cook. It’s ideal for busy evenings when I want a homemade curry that’s fast, filling, and full of flavor.
Variations
I like to switch things up by using lamb mince for a more traditional keema flavor or turkey mince for a lighter version. Sometimes I throw in diced carrots, peppers, or spinach to boost the veggies. I also enjoy adding a handful of chopped fresh coriander or a squeeze of lime before serving. For a creamy twist, I stir in a spoonful of yogurt or coconut milk right before serving.
Storage/Reheating
If I have leftovers, I let the curry cool completely before storing it in an airtight container in the fridge for up to 3 days. It also freezes beautifully for up to 3 months. When reheating, I warm it gently on the hob or in the microwave until piping hot, adding a splash of water if the sauce has thickened too much.
FAQs
Can I make this curry ahead of time?
Yes, I often cook it the day before — the flavors develop even more overnight.
Can I use lamb instead of beef?
Absolutely, lamb mince gives a richer, more traditional flavor.
What curry paste works best?
I like using medium or mild curry paste such as balti or madras, depending on my spice preference.
Can I make this dish spicy?
Yes, I add a chopped chili or a pinch of chili flakes for extra heat.
Can I use curry powder instead of paste?
Yes, I replace the paste with 1–2 tablespoons of curry powder mixed with a little water.
What can I serve with Keema Curry?
I usually serve it with basmati rice, naan bread, or even over mashed potatoes for a comfort-food twist.
Can I add vegetables?
Definitely. Peas, carrots, or spinach work beautifully in this curry.
How do I make it dairy-free?
This recipe is naturally dairy-free unless I add yogurt to serve.
Can I freeze Keema Curry?
Yes, I portion it into freezer-safe containers and defrost overnight in the fridge before reheating.
How can I thicken the sauce?
If the sauce feels too thin, I simmer it uncovered for a few extra minutes until it reaches the perfect consistency.
Conclusion
I love how this Keema Curry brings together simple ingredients to create a meal that’s full of depth and warmth. It’s quick, flexible, and always satisfying — a true kitchen staple that I turn to again and again. Whether I’m serving it with fluffy rice or scooping it up with naan, this easy curry never disappoints.
This easy Keema Curry is a quick, one-pan beef mince recipe packed with rich tomato flavor and warming spices. Ready in under 40 minutes, it’s a comforting and budget-friendly curry that’s perfect for weeknights or a relaxed homemade ‘fakeaway’.
Ingredients
1 tsp oil
500 g (1.1 lb) beef mince
1 onion, finely chopped
2 garlic cloves, minced
1 tsp fresh ginger, peeled and finely chopped (about 2.5 cm/1 inch piece)
3 tbsp curry paste (balti, madras, or similar)
400 g (14 oz) tinned tomatoes
1 tsp white sugar
100 g (4 oz) peas
Salt and freshly ground black pepper, to taste
Instructions
Heat the oil in a large non-stick frying pan over low heat.
Add the chopped onion and garlic and cook for 2–3 minutes until softened.
Stir in the beef mince and ginger, cooking for about 5 minutes until browned all over.
Add the curry paste, sugar, and tinned tomatoes. Fill the empty tomato can halfway with water and add it to the pan.
Stir well and let the curry simmer gently for around 20 minutes, stirring occasionally, until thickened and flavorful.
Add the peas and cook for another 1–2 minutes until heated through.
Season with salt and pepper to taste and serve hot with rice or naan.
Notes
Use lamb mince for a traditional keema flavor or turkey mince for a lighter option.
Add vegetables like carrots, spinach, or peppers for extra nutrition.
Stir in yogurt or coconut milk before serving for a creamier curry.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
To reheat, warm gently on the hob or in the microwave, adding a splash of water if needed.
