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Keema Curry (Stove Top or Instant Pot)

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Easy Keema Curry made with extra lean ground beef and just a few store cupboard spices for a blend of spices that add delicious flavours to this dish. Perfectly cooked stove top or in an Instant Pot

Easy Keema Curry in black frying pan with wooden handle and bowl of rice and coriander in background

Keema Ground Beef Curry

Keema Curry is a South Asian dish that traditionally would use lamb or even goat mince along with a delicious blend of spices for a simple flavoursome curry.

I switch out the ground lamb for extra lean ground beef a slightly healthier alternative for this dish without compromising on flavour and of course extra lean ground beef is a lot easier to source and also syn free.

Can I use ground lamb (lamb mince) in this keema curry?

Do you prefer the flavours of lamb in a keema curry? Don’t be scared to make the switch. Although not as lean as extra lean ground beef, when you divide it into 4 servings, it’s not going to use up too many syns/points from your daily allowance.

Lamb has a lovely sweet unique flavour too, you can keep the beef stock or switch out the beef stock for lamb stock to even more enhance that flavour. 

Easy Keema Curry in black pan with wooden handle

Instant Pot Keema Curry

Own an Instant Pot or Pressure Cooker, this yummy Keema Curry can be made even quicker and effortlessly in a pressure cooker. 

You may be wondering, What is an Instant Pot? An Instant Pot (Pressure Cooker) is a  7in1 cooker, that slow cooks, pressure cooks, sautes and has settings for soup, chilli, rice, porridge etc. It will literally cook these meatballs in minutes, so perfect for when you need a meal on the table quickly. 

(As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.)

Since buying my Instant Pot, I use it on a regular basis, it’s not one of those gadgets that sit in my cupboard forgotten. In fact, it never goes away. 

Instant Pot is a brand of an electric pressure cooker, but there are various other brands and options out there.

Sides for Keema Curry

Usually, this would be served with naan bread or chapati’s to scoop up bits of the meat, if you would like to serve it with similar then you can syn them or try it with my Sweet Potato Flatbreads – these delicious breads are just 3 syns each, so you could have one or even two and still be within your daily syn allowance.

Or keep it completely syn free and serve with some white rice or for a healthier alternative, I love it with this Roasted Cauliflower Rice.

If you love Pilau Rice, I have a couple of different recipes to choose from:

Can Keema Curry be frozen?

Yep, it sure can!! It is probably one of my go-to dishes for batch cooking. Whenever I make Keema Curry, I often double up the recipe, so that have I have some leftover to freeze.

To reheat, fully defrost in a container and then you can either gently heat in a pan until piping hot or reheat in a microwave.

I often freeze a serving in a meal prep container with some of the roasted cauliflower rice, so I have a full meal ready to heat up when I just fancy something nice and quick for dinner. Bonus!!

close up of Easy Keema Curry in black pan with wooden spoon

More Indian Fakeaway Recipes

Love Indian inspired dishes? Check out some of these other recipes:

or head on over to my Full Recipe Index with over 900 delicious Slimming World and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, syn value and smart points etc

Easy Keema Curry in white bowl with rice and coriander

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Keema Curry (Stove Top or Instant Pot

Keema Curry (Stove Top or Instant Pot

Yield: SERVES 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Easy Keema Curry made with extra lean ground beef and just a few store cupboard spices for a blend of spices that add delicious flavours to this dish. Perfectly cooked stove top or in an Instant Pot

Ingredients

  • 450g (1lb) of extra lean beef mince
  • 1 large onion, chopped finely
  • 1 large carrot, finely chopped
  • 1 stalk of celery, finely chopped
  • 3 cloves of garlic, crushed
  • 1 heaped teaspoon of fresh grated ginger
  • 2 teaspoons of cumin seeds
  • 2 teaspoon of ground coriander
  • 1 teaspoon of deggi mirch Chilli Powder (can add more if you like it really spicy).
  • 1 teaspoon of garam masala
  • 1 teaspoon of turmeric
  • 1 cup of frozen peas
  • 4 tablespoons of tomato paste
  • 2.5 cups (600ml) of beef stock (use just 1.5 cups for instant pot)
  • freshly chopped coriander to serve
  • salt and black pepper
  • cooking oil spray (I used avocado)

Instructions

Stove Top:

  1. Spray a frying pan over a medium heat with some spray oil
  2. Add the onion, garlic, carrot , celery and ginger and cook for approx 5 mins to soften.
  3. Add the minced beef and cook until browned, breaking up large pieces with the back of a wooden spoon while it cooks.
  4. Stir in all the spices (plus the green chilli’s if using) and tomato paste and mix to evenly coat.
  5. Add the stock and bring to a boil, then reduce heat to a simmer until meat is cooked through and stock has reduced to a thicker consistency – approx 30mins
  6. Stir in the peas at the last few minutes.
  7. Taste and season as needed with salt and black pepper.
  8. Serve topped with freshly chopped coriander and steamed rice.

Instant Pot:

  1. Set instant pot to saute mode
  2. Add ground beef, onion, celery, carrot, garlic and ginger
  3. Fry till beef is browned.
  4. Add all other ingredients (expect peas and coriander)
  5. Switch to 12 minutes (high) and ensure valve is closed.
  6. When it beeps to signal it has done cooking, open the valve to quickly release the pressure.
  7. Switch to saute mode again and simmer for about 1-2 mins just to heat through the peas.
  8. Taste and season as needed with salt and black pepper.
  9. Serve with chopped fresh coriander and your choice of sides.

Notes

This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly.

  • Slimming World - syn free per serving
  • WW Green Smart Points - 5 per serving
  • WW Blue Smart Points - 4 per serving
  • WW Purple Points - 4 per serving
  • Paleo/Whole30 - omit peas

SUITABLE FOR FREEZING

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 5.1gSaturated Fat: 1.7gCholesterol: 66mgSodium: 547.3mgCarbohydrates: 17.0gFiber: 4.6gSugar: 5.5gProtein: 30.1g

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© Siobhan (Slimming Eats)
Cuisine: Indian / Category: Main
Easy Keema Curry featured pin image

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

Nutritional information is an estimate and is to be used for informational purposes only

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Reader Interactions

Comments

  2. Kristina Elliott

    Just had this for tea and it was delicioussss!! although i did add twice
    the stock as the family prefers saucy curries. Made it nice and spicy
    too.

    Again thank you 🙂 xx

  3. Alisa Wilburn

    WOW wat a great page theres loads af receips i am now wanting to try,the ssusage casserole and the keema curry sound gawjus defo going to this both a go and will then let you all know how i get on 🙂

  4. Alisa Wilburn

    WOW this page is great,i am defo gunna try some new receips specially the sausage casserole and keema curry,sound define.I will gave them ago and let you all know how i get on 🙂

  6. sammie86

    Made this for tea with green chilli added was fantastic ….curry addicts must try 🙂 Thanks

  7. Nichola hallam

    This has got to be my new favourite, so quick and easy, also any left over is fab with a jacket potato and salad ❤️

  12. Nia

    I’m cooking this for tea tonight. I have no cumin seeds can I used ground cumin? If so how much? Thank you x

  14. Deborah Forrester

    Tried this this evening and it was lovely – husband really enjoyed it as well/ I can’t see where to print it – i like to keep recipes i enjoy. Can you help please?

  20. Rebekah

    Stunning!!! My husband loved it to (normally a madras fan). Served with roasted broccoli & cauliflower

  21. Les

    Would love to make this for my wife, but how do you reheat it after freezing? Does it have to be defrosted first? Thanks

  22. Shevy (Slimming Eats)

    Hi Les, I defrost fully and then heat in the microwave or in a pan on the stove top.

  23. Jacque

    I have made this today to eat tomorrow! I had a little sample and just love it! Hoping the hubby will enjoy it too although he might want to add some cayenne pepper. It was easy to make. Thank you for all your recipes. x

  24. Kylie

    Can you swop grated ginger for ground ginger? I have all the other ingredients in except fresh ginger.

  27. Geraldine Mc Grath

    Siobhan. As I hate the overpowering taste of cumin should I double up on garam masala do you think?

  28. Shevy (Slimming Eats)

    I personally wouldn’t go too heavy on the garam masala, maybe use a curry powder instead.

  29. Suzie Davies

    I love this recipe . This delicious Keema has helped me lose over 2 stone in weight whilst still enjoying great food. I never realised that healthy food could taste so good.
    Thank you for your brilliant recipes.
    X

  30. Vinesha Finlay

    Made this tonight for me and my boyfriend and we loved it. It’s so tasty. Served with white basmati on a bed of fresh spinach 🙂

  31. Marbs

    This was delicious, great to find something a bit different to make with mince. Will definitely make again

  34. CydD

    Delicious curry—made according to instructions and loved it! Made a double batch with half going in the freezer for an easy reheat meal. Thank you for so many amazing recipes!!

  37. Siobhan (Slimming Eats)

    yes you can, deggi mirch is just a good quality chilli powder which adds a more vibrant red colour to Indian cooking.

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