Description
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.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 420
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg
