Looking for a comforting, spice-infused dish that’s simple yet packed with flavor? Beef keema curry is a savory Indian recipe perfect for weeknight dinners or special occasions. With a fragrant mix of spices, tender beef mince, mushrooms, and a touch of vibrant greens like spinach and peas, this dish is a nutritional powerhouse served best with steaming basmati rice and a dollop of creamy yogurt.
Table of Contents
Ingredients:
For the Paste:
- 3 garlic cloves, crushed
- 1 thumb-sized piece of ginger, grated
- 3 green chillies, sliced (adjust to heat preference)
- 1 large onion, sliced
For the Curry:
- 300g (10.6 oz) closed-cup mushrooms, finely diced
- 2 tbsp curry powder (adjust to taste)
- 400g (14.1 oz) beef mince (or lamb, if preferred)
- 3 large tomatoes, chopped
- 1 tbsp chilli powder (optional for extra heat)
- 200g (7.1 oz) frozen petit pois (peas)
- 100g (3.5 oz) fresh spinach
- Salt, to taste
- 2 tbsp rapeseed oil (or any neutral cooking oil)
Instructions: How To make Beef Keema Curry
- Prepare the Paste: In a blender or food processor, combine the garlic, ginger, green chillies, and onion. Blend into a smooth paste, adding a small splash of water to help the process along.
- Cook the Base: Heat the rapeseed oil in a deep saucepan over medium heat. Add the paste and sauté for 3–4 minutes, or until fragrant and the oil begins to separate. Stir in the curry powder and cook for another 2 minutes to bloom the spices.
- Add Mushrooms and Mince: Mix the finely diced mushrooms with the beef mince in a bowl. Add this mixture to the pan, stirring well to coat with the spice paste. Increase the heat to high and cook for 4–5 minutes until the beef is browned and the mushrooms have softened.
- Add Tomatoes and Spices: Once the mince is browned, add the chopped tomatoes and chilli powder. Stir well and cook for about 5 minutes until the tomatoes break down and meld with the curry base.
- Add Vegetables: Toss in the frozen peas and fresh spinach, stirring until the spinach wilts and the peas are heated through. Cook gently for 4–5 minutes. Season with salt to taste.
- Serve: Serve hot with basmati rice, Naan bread, and a spoonful of natural yogurt for extra richness. Garnish with fresh coriander if desired.
Tips for the Perfect Keema Curry:
- Use Fresh Spices: For a deeper flavor, consider toasting and grinding your curry powder from scratch.
- Adjust Heat: If you prefer a milder curry, reduce the number of green chillies and chilli powder.
- Mushroom Substitute: Don’t have mushrooms? You can swap them for bell peppers or potatoes for a slightly different texture.
Nutritional Information (per serving):
- Calories: ~450
- Protein: 32g
- Carbs: 20g
- Fat: 25g
What is keema curry?
Keema curry is a traditional Indian dish made from minced meat, usually beef, lamb, or chicken, cooked with spices, vegetables, and sometimes peas. “Keema” means minced meat in Hindi.
Can I make keema curry ahead of time?
Absolutely! Keema curry actually tastes better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
What is the best way to serve keema curry?
Keema curry is typically served with basmati rice or naan bread. For a low-carb option, you can serve it with cauliflower rice or a simple salad.
Can I use other types of meat?
Yes! While beef is common, lamb or chicken mince works well too. Lamb adds a richer flavor, while chicken is a leaner option.
Can I make this dish vegetarian?
You can! Simply replace the beef mince with plant-based mince or more mushrooms and add other vegetables like potatoes or chickpeas for texture.
This beef keema curry is sure to become a favorite, with its rich flavors, wholesome ingredients, and versatility. Whether served with rice or naan, it brings a taste of Indian cuisine to your table with ease!
