This tasty Keema curry (minced beef and pea curry), is so easy to make, flavourful, and a great way to introduce your children to curry.
Originating from the Indian subcontinent, leftovers are suitable for freezing, so why not make a double batch and freeze half for another day? You might also like my slow cooker beef keema curry recipe!
This easy minced beef and pea curry, known traditionally as Keema Matar, is a recipe that appears often on our weekly meal plan!
I use ready-made curry paste instead of whole spices, which means it's ready in under 30 minutes and perfect for busy weeknight dinners!
👩🍳 Love keema curry? Check out my healthier turkey mince curry too!
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✔️ Why should you try it?
- Easy keema curry recipe.
- Ready in 30 minutes.
- A great way to introduce kids to curry and spices.
- Great for freezing.
🥘 Ingredients
- Onion - 1 white onion, finely chopped.
- Garlic - I've used 2 garlic cloves in this recipe but if you LOVE garlic, double the quantity.
- Fresh Ginger - 3cm piece of fresh ginger, peeled and finely chopped.
- Curry Paste - I use a mild curry paste like Korma, but if you like things spicy use madras curry paste instead.
- Ground Beef - 500g of lean minced beef, or use lamb if you prefer.
- Passata - helps keep the beef moist.
- Peas - frozen peas or petit pois can be used.
- Mango Chutney - the sweetness of the mango chutney helps balance the acidity of the 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 stir it in.
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 in with a wooden spoon.
Four: Simmer for 10 minutes, season, and serve with rice and naan bread.
🍴 Serving suggestions
If we're having this for a quick weekday dinner I usually serve the keema curry with basmati rice.
If I'm serving this up for our regular family curry night, I'll push the boat out and make my homemade pilau rice or turmeric rice, and naan bread. I often serve a vegetarian curry alongside it too, such as my creamy halloumi curry or chickpea and spinach curry.
📖 Variations
- Using lamb mince or chicken mince makes a nice change to beef. You could also try minced turkey.
- Make it creamy and add 200ml of coconut milk and reduce the passata to 150ml.
- Adjust the spice level if you like things hot! Add 1 chopped fresh red chilli or two teaspoons of red chili powder with the onion and garlic, and use a hot curry paste or curry powder like madras.
- Make it vegetarian by using soy or Quorn mince.
- Garnish with chopped coriander of mint leaves.
🧊 Suitable for freezing?
Leftover Keema can be frozen, so why not make a double batch and freeze half? Place the cooled 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
Keema essentially translates to minced meat in Urdu, although the word 'keema' is in fact Turkish in origin. Traditionally mutton was used, but in the UK minced lamb or beef is more usual.
Rice and naan bread are the usual accompaniment to keema. The keema mix can also be used to fill samosa's and Indian bread (e.g. keema paratha).
😋Related recipes
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 dinners
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Recipe
Easy Keema Curry
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion chopped
- 2 Garlic Cloves chopped
- 3 cm Fresh Ginger peeled and chopped
- 4 tablespoon Curry Paste I use Korma
- 500 g Lean Minced Beef
- 150 g Frozen Peas
- 300 ml Passata
- 3 tablespoon Mango Chutney
- Salt and Pepper
Instructions
- In a shallow casserole heat the olive oil and fry the onion, garlic and ginger over a medium heat for about 4-5 minutes. Stir in the curry paste.1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 3 cm Fresh Ginger, 4 tablespoon Curry Paste
- Turn the heat up and add the minced beef, breaking it up with a wooden spoon as it cooks. Cook until the beef turns from pink to brown.500 g Lean Minced Beef
- Add the peas, passata and mango chutney, turn the heat down to medium, and simmer for 10 minutes. Season to taste.150 g Frozen Peas, 300 ml Passata, 3 tablespoon Mango Chutney
- Serve with rice and naan bread.
Notes
- Using lamb mince or chicken mince makes a nice change to beef. You could also try minced turkey.
- Make it creamy - add 200ml of coconut milk and reduce the passata to 150ml.
- Adjust the spice level if you like things hot! Add 1 chopped fresh red chilli or two teaspoons of red chili powder with the onion and garlic, and use a hot curry paste or curry powder like madras.
- Make it vegetarian by using soy or Quorn mince.
- Garnish with chopped coriander of mint leaves.
Gina
Such a wonderfully flavorful dish. The mango chutney is our favorite part for some sweetness. And it's so easy too!
Sara
Ready made curry pastes have a firm home in my pantry. It means I can whip up delicous meals in minutes like this! OMG how delcious.
Beth
This looks so delicious and tasty! My husband is going to love this recipe! I'm so excited to make this!
Toni Dash
This is so awesome! Tastes so good and really easy to make!
Zee
I have loads of mince in my freezer - I always run out of recipe ideas for it (and the hubby hates meat loaf and meatballs). This is worth trying out.