Keema Curry Recipe

Who loves a good curry?

We definitely do in this house, especially a Keema!

The best thing about a Keema is that it is so versatile.

So, we had this with rice, poppadoms, and roast veggies first time round.

The following night we had it with cumin roasted potatoes then a few days later (when it tasted even better…), we had it with homemade chapatis.

I am all for minimising the time in the kitchen with versatile dishes like this.

The peas and potatoes are also a great fibre boost which helps with energy levels not to mention keeping you fuller for longer.  You can get more hints and tips on that here.


  • 1 tablespoon olive oil
  • 500g lean beef mince
  • 3 or 4 curry leaves (optional)
  • 2 tsp medium curry powder
  • 1tsp garam masala
  • 1 chopped red onion
  • 2 cloves crushed garlic
  • 1 cup of peas
  • 1 cup cooked potatoes (optional – I had some leftover)
  • 1 tin of chopped tomatoes
  • 1 tsp tomato puree
  • chopped coriander to serve.


  1. Heat the oil in a pan and cook the onions until soft.
  2. Add the garlic and cook for a minute or two, be careful not to burn.
  3. Add the spices and combine for 30 seconds or so.
  4. Add the mince and fry until cooked through.
  5. Add the tinned tomatoes, fill the empty tin with some water and add that also.
  6. Add the potatoes, peas and tomato puree.
  7. Leave to simmer for 20 minutes or so, longer if you can.
  8. When it is nice and thick, it is ready.  Add some more tomato puree if necessary.
  9. Top with the chopped coriander and serve.

keema curry recipe

As I said above, you can serve this with rice, potatoes, Naan or chapatis – whatever takes your fancy.

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