Easy Keema Curry Recipe (2024)

Introducing this delicious and easy keema curry recipe made with lean minced beef and peas!

This mild keema mince curry is not only easy to make but also serves as a fantastic introduction to the world of curry. Originating from the Indian subcontinent, it's perfect for making a double batch and freezing the leftovers for later use.

Minced beef and pea curry, known traditionally as Keema Matar, is a minced beef recipe that appears regularly on our weekly meal plan!

One of the best things about this curry recipe is that it uses ready-made curry paste instead of whole spices, which means it's ready in under 30 minutes, making it perfect for busy weeknight dinners.

👩‍🍳 Love keema curry? Check out my healthier turkey mince curry and slow cooker keema curry too!

✔️ Why should you try it?

• With the use of ready-made curry paste, this dish is easy to prepare, even for those who are new to cooking.
• This beef mince korma can be served with rice, naan bread, or even used as a filling for samosas, making it a versatile dish that can be enjoyed in many different ways.
• If you're new to Indian cuisine, Keema curry is a great way to introduce yourself (or your kids) to the world of curry. It's not too spicy and has a familiar texture that's similar to other minced beef dishes.
• It's a great option for meal planning as it can be made in a large batch and frozen for later use. This means you can have a delicious and nutritious meal ready to go on busy days.

⭐ Five Star Reader Review

This is so awesome! Tastes so good and really easy to make! TONI ⭐⭐⭐⭐⭐

🥘 Ingredients

Onion - 1 onion, finely chopped.

Garlic - I've used 2 garlic cloves in this recipe but if you love garlic, use 3.

Fresh Ginger - 2cm piece of fresh ginger, peeled and grated. You can also use lazy ginger from a jar, about 1 heaped teaspoon.

Curry Paste - I use a mild curry paste like Korma, but if you like things spicy use Madras curry paste instead.

Minced Beef - 500g of lean minced beef (5% fat), or use lamb mince if you prefer.

Passata - creates the delicious tomato curry sauce. You could also use a tin of chopped tomatoes if you like chunkier textured sauces.

Peas - frozen peas or petit pois can be used.

Mango Chutney - the sweetness of the mango chutney helps balance the acidity of the tomato passata.

🔪 Instructions

How to make keema curry in four simple steps!

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

One: Heat 1 tablespoon of oil in a shallow casserole or frying pan and cook the onion, garlic, and ginger on a medium heat until soft. This should take about 4-5 minutes. Add the curry paste and cook for 1 minute.

Two: Turn the heat up and brown the minced beef until it has changed colour.

Three: Add the passata, peas, and mango chutney and mix everything together with a wooden spoon.

Four: Simmer for 10-15 minutes, season, and serve with rice and naan bread.

🍴 Serving suggestions

Some popular serving suggestions include steamed rice, naan bread, or roti.

For a fun twist, use the Keema curry as a filling for samosas.

To balance out the spiciness of the curry, serve it with a side of raita, a yogurt-based dip.

The keema curry also goes well with homemade pilau rice or turmeric rice and vegetarian curries like my creamy halloumi curry or chickpea and spinach curry.

📖 Variations

• Substitute the minced beef with a vegetarian alternative such as soy mince, Quorn mince, or lentils. This is a great option for vegetarians or those looking to reduce their meat intake.
• Swap out the minced beef for minced chicken, minced lamb, or minced turkey to create a lighter version of the dish.
• Make it creamy and add 200ml of coconut milk and reduce the passata to 200ml.
• Adjust the spice level if you like things hot! Add 1 chopped fresh red chilli or 1 teaspoon of chili flakes with the onion and garlic, and use a hot curry paste or curry powder like madras.
• Add some vegetables, such as potatoes, carrots, or peppers, to the Keema curry to make it a more balanced meal.
• Garnish with chopped coriander or mint leaves.

🥡 Storage

Store - allow the mince and pea curry to cool down to room temperature before transferring it to an airtight container. You can store it in the fridge for up to 3 days.

Reheat - you can reheat it on the hob or in the microwave, making sure to stir it occasionally to ensure even heating.

🧊 Suitable for freezing?

Place the cooled beef keema in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge and then reheat in the microwave until piping hot.

❓ FAQS

Here are some more Indian-inspired recipes to try:

• Creamy Halloumi Curry
• Chicken Pathia
• Prawn Bhuna
• Easy Lamb Balti
• Mango Chutney Chicken Curry
• Sweet Potato and Lentil Curry
• Mild Chicken Curry for Kids
• Spinach and Chickpea Curry
• Cauliflower and Lentil Curry
• Slow Cooker Chicken Korma

More easy minced beef recipes

Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!

Recipe