An easy slow cooker beef keema curry recipe made with low-fat minced beef (5% steak mince), Indian spices (in the form of store-bought curry paste), and the secret ingredient, mango chutney!
It's a quick dump-and-go recipe that will happily cook away in your crock pot whilst you get on with other things!
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I pop this easy slow cooker minced beef keema on in the morning (there's no browning involved, so just 5 minutes of prep), and then it's ready for when the kids come home from school starving!
It's a delicious filling slow cooker meal, served with rice and naan bread!
👩🍳 No slow cooker? Try my easy keema matar on the hob instead!
⭐ Slow Cooker Recipe eBook ⭐
With easy to follow recipes and instructions you'll be able to master the art of slow cooking in no time. Buy now for £3.99!
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✔️ Why you'll love this recipe!
- Easy dump-and-go slow cooker mince recipe.
- 5 minutes of prep.
- Tasty Indian spiced meal.
- Batch cook and freeze.
"Absolutely amazing. Best curry I've ever cooked! Keep it coming!" ⭐⭐⭐⭐⭐ Alan
🛒 Ingredient notes
Beef Mince - use a 5% fat minced beef. You can swap for lamb mince but due to the increased fat, the lamb mince will need to be browned in a frying pan first and the fat discarded.
Onion - one brown onion, finely chopped.
Garlic - three fat garlic cloves, peeled and finely chopped.
Ginger - a thumb size piece of ginger, peeled and chopped or grated.
Curry Paste - I like to use a medium curry paste such as rogan josh, but you can swap it for a milder one like korma if you prefer.
Stock - beef stock made from a stock pot or stock cube.
Mango Chutney - adds a lovely depth of flavour to the curry.
Peas - frozen peas or petit pois added for the last 30 minutes of cooking.
Coriander - to garnish.
Salt & Pepper - for seasoning.
🔪 How to make minced beef keema curry in slow cooker
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the minced beef, onion, garlic, and ginger in the slow cooker basin.
Two: Mix together the curry paste, beef stock and mango chutney in a jug and pour into the slow cooker basin. Mix with a wooden spoon, breaking up the minced beef.
Three: Cook on low for 6-7 hours (4 hours on high) then stir in the frozen peas.
Four: Cook for a further 30 minutes before serving with chopped coriander.
Top Tips
- It's important to use low-fat minced beef in this recipe. The beef is not browned beforehand so if you use a higher-fat mince, the sauce will be very oily. If you don't mind browning the mince first, you can use a higher-fat minced beef.
- Use a wooden spoon to break up the minced beef in the slow cooker, before switching it on.
- If you would like a thicker sauce, leave the lid off the slow cooker for the last 30 minutes of cooking, or use thickening granules.
🍴 Serving suggestions
Serve the slow cooker keema curry with either basmati rice, pilau rice, turmeric rice, or naan bread. Extra mango chutney and mint raita are nice on the side.
I usually serve a veggie curry alongside it too, such as creamy spinach and chickpea curry or halloumi curry.
📖 Variations
- Use lamb mince instead of beef mince. You'll need to brown the lamb mince first due to its higher fat content.
- Make a healthier lower slow cooker keema with chicken mince or turkey mince.
- Like things spicy? Add a chopped red chilli or a pinch of chilli flakes.
- Add extra vegetables such as baby spinach or frozen green beans.
- Bulk it out and add leftover boiled potatoes to the keema at the end of cooking.
🥡 Storage
Store - Leftover beef keema can be stored in an air-tight container in the fridge for up to 3 days.
Reheat - Microwave until piping hot, or reheat in a pan on the hob.
Freeze - Allow the minced beef curry to cool then freeze for up to 3 months in a freezer-safe container. Defrost in the fridge before reheating.
❓ Frequently asked questions
Yes, you can put raw mince into your slow cooker. If you're not browning the mince first, it's best to use a lower-fat (5% fat) mince so the sauce won't end up too fatty and oily.
Take the lid off the slow cooker for the last 30 minutes of cooking, use thickening granules or a cornflour slurry.
😋 More slow cooker recipes
- Slow Cooker Chilli Con Carne
- Slow Cooker Sausage Casserole
- Slow Cooker Hunters Chicken
- Slow Cooker Chicken Curry
- Slow Cooker Pork Casserole
- Slow Cooker Pulled Beef
- Slow Cooker Red Lentil Dahl
- Slow Cooker BBQ Pulled Chicken
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Recipe
Slow Cooker Beef Keema Curry
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Equipment
- Chopping Board
- Knife
Ingredients
- 500 g Minced Beef 5% fat
- 1 Onion peeled and finely chopped
- 3 Garlic Cloves peeled and finely chopped
- Thumb size piece of Ginger peeled and finely chopped or grated
- 3 tablespoon Medium Curry Paste heaped tablespoons
- 100 ml Beef Stock
- 2 tablespoon Mango Chutney
- 100 g Frozen Peas
- 1 tablespoon Coriander chopped
Instructions
- Place the minced beef, onion, garlic, and ginger in the slow cooker basin.500 g Minced Beef, 1 Onion, 3 Garlic Cloves, Thumb size piece of Ginger
- Mix together the curry paste, beef stock and mango chutney in a jug and pour into the slow cooker basin. Mix with a wooden spoon.3 tablespoon Medium Curry Paste, 100 ml Beef Stock, 2 tablespoon Mango Chutney
- Cook on low for 6-7 hours (4 hours on high) then stir in the frozen peas.100 g Frozen Peas
- Cook for a further 30 minutes before serving with chopped coriander.1 tablespoon Coriander
Notes
- It's important to use a low-fat minced beef in this recipe. The beef is not browned beforehand so if you use a higher fat mince, the sauce will be very oily.
- Use a wooden spoon to break up the minced beef in the slow cooker, before switching it on.
- If you would like a thicker sauce, leave the lid off the slow cooker for the last 30 minutes of cooking, or use thickening granules.
- Use lamb mince instead of beef mince. You'll need to brown the lamb mince first due to the higher fat content.
- Make a healthier lower slow cooker keema with chicken mince or turkey mince.
- Like things spicy? Add a chopped red chilli or a pinch of chilli flakes.
- Add extra vegetables such as baby spinach or frozen green beans.
- Bulk it out and add leftover boiled potatoes to the keema at the end of cooking.
⭐ Slow Cooker Recipe eBook ⭐
With easy to follow recipes and instructions you'll be able to master the art of slow cooking in no time. Buy now for £3.99!
Alan Jones says
Absolutely amazing. Best curry I've ever cooked! Keep it coming!
Nicole Dixon says
My daughter recommended this! Best curry I've ever cooked. So easy to make in the slow cooker, minimal ingredients and convenient when working long days. To make 4 portions, I recommend 750g of mince beef.
Kerry says
Really love this recipe - easy but very tasty. The portion sizes were a little bit small for four, even despite using two onions and 150g peas, so I added a small tin of new potatoes (sliced) for the last 30 minutes that worked very well. You could also add extra mince if you prefer.
Kiwisue629 says
This is a great versatile recipe. I have used mango chutney along with leftover pumpkin chutney, cherry tomatoes, and bok choy. Thank you for an awesome recipe.