It takes just 30 minutes to cook and is full of those store cupboard staples, meaning you don’t have to make any extra effort finding ingredients or cooking for hours for fantastic results. Soft, meaty, flavourful and so quick to make? This Keema Curry is a JOY, I tell you. This is a wonderful curry recipe that offers something a bit different if you’re used to sticking to chicken for your spicy dishes. Beef Keema Curry is as easy as it gets too, all being cooked in one pan and ready in about half an hour. When it comes to creating beef recipes, I try to find as many ways as I can to incorporate recipes with beef mince, because I know it’s such a winning cut for many meat-eating households. It’s versatile, easy to cook with, good value for money, freezes well and almost everyone likes it. So now it’s time to try curried beef mince! You can also try my Lamb Keema if you fancy it with a different flavour of meat.
Why you’ll love this Beef Keema Curry recipe
⭐️ Packed with rich flavour ⭐️ Healthier and cheaper than a takeaway ⭐️ Ready in under 30 minutes Different cultures have their own versions of this dish, so there is no hard and fast rule about exact traditional recipes. I am keeping the ingredients minimal for this version for convenience, because that’s what many of us need in our lives the most, but if you’d like a more authentic recipe, check out this Mutton Keema Curry by Swasthi or this Classic Keema Matar by Afelia. In my simplified keema, the beef cooks in the curry paste and tomatoes to make a rich curry sauce with shortcuts, making this achievable even after work/school run/five loads of laundry (just me?) or a busy day out on a weekend. I often make a double batch of this and freeze the extras for an even quicker meal for another week.
Keema Curry Ingredients
Oil – A flavourless oil, like sunflower, is best here Beef mince – I use 5% fat Onion – You can use either fresh or frozen, chopped onions Garlic – Same as above. Remember that 1 clove = 1 tsp of jar/paste Ginger – The same applies as above Curry paste – Use whichever flavour you and your family enjoy, and which spice level Tinned tomatoes White sugar Peas – I use frozen
In the freezer This recipe freezes well so you could make a large batch. Just wait until it’s totally cold and then put it into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.
Add 1 tbsp of garam masala when you add the peas. Add 2 tbsp mango chutney when you add the peas. Make your own curry paste. Add some extra water and cook it lower but slower for longer. This will give you a slightly deeper flavour. Serve with fresh coriander/fresh mint/chopped red onions/chopped chillies on top.
Rice – I sometimes use microwave rice for time-saving when I need to Poppadoms Naan Yoghurt and mint dip Add sliced chillies or chilli sauce Easy Flatbreads
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
