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–+ servings
A bowl of slow cooked beef keema.
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5 from 7 votes

Slow Cooker Beef Keema Curry

An easy slow cooker beef keema curry recipe made with low-fat minced beef (5% steak mince), Indian spices, and the secret ingredient, mango chutney!
Course Main Course
Cuisine British, Fusion, Indian
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings 4
Calories 396kcal
Author Beth Sachs

Equipment

  • Chopping Board
  • Knife
  • Mini Chopper
  • Slow Cooker

Ingredients

Metric - US Customary
  • 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

Expert Tips:
  • 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.
 
Variations:
  • 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.
 
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Slow Cooker Beef Keema Curry
Amount per Serving
Calories
396
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
11
g
Cholesterol
 
89
mg
30
%
Sodium
 
140
mg
6
%
Potassium
 
503
mg
14
%
Carbohydrates
 
15
g
5
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
24
g
48
%
Vitamin A
 
1971
IU
39
%
Vitamin C
 
15
mg
18
%
Calcium
 
59
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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