Delicious Syn Free Keema Curry using extra lean ground beef and just a few store cupboard spices that packs this dish with flavour.
Keema Curry is a South Asian dish that traditionally would use lamb or even goat mince, if you are happy to spend some syns, then you could stick to tradition and use ground lamb, but to keep this dish syn free, as we all love a syn free delicious dish, right? I have used extra lean ground beef.
The spices are ones that most will have in your spice cupboard or shelf, nothing complicated.
Usually this would be served with naan bread of 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 Naan/Flat bread recipe – these delicious bread are just 3 syns each, so you could have two and still be within your daily syn allowance.
Or keep it completely syn free and serve with some white rice.
This can also be cooked either stove top or in an Instant Pot.
If you haven’t heard of an Instant Pot you are seriously missing out. It is the best kitchen gadget I have purchased. I would even put it above my actifry and that’s saying something. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.
It seriously tops every kitchen appliance I have ever bought.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, sautes, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven’t tried that yet).
Check out my other: Instant Pot Recipes
Click here to read more about the instant pot on Amazon
It’s a great dish for batch cooking and freezing up some portions and is gluten and dairy free. It can also be made Paleo and Whole30 friendly by omitting the peas.
Syn Free Keema Curry
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
- heaped teaspoon of fresh grated ginger
- 2 teaspoons of cumin seeds
- 2 teaspoon of ground coriander
- 2 teaspoons of chilli powder
- 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 2 cups for instant pot)
- freshly chopped coriander to serve
- salt and black pepper
- spray oil
- * If you like your curries really hot a little bit of cayenne pepper works well or add some freshly chopped green chilli’s
Instructions
Stove Top:
- Spray a frying pan over a medium heat with some spray oil
- Add the onion, garlic, carrot , celery and ginger and cook for approx 5 mins to soften.
- Add the minced beef and cook until browned, breaking up large pieces with the back of a wooden spoon while it cooks.
- Stir in all the spices (plus the green chilli’s if using) and tomato paste and mix to evenly coat.
- 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
- Stir in the peas at the last few minutes.
- Serve topped with freshly chopped coriander and steamed rice.
Instant Pot:
- Set instant pot to saute mode
- Add ground beef, onion, celery, carrot, garlic and ginger
- Fry till beef is browned.
- Add all other ingredients (expect peas and coriander)
- Switch to 12 minutes (high) and ensure valve is closed.
- When it beeps to signal it has done cooking, switch off from the keep warm function
- Allow a natural pressure release then open lid and add in peas
- Switch to saute mode again and stir for about 1-2 mins just to heat through the peas.
- 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.
- Extra Easy - syn free per serving
- WW Smart Points - 3 per serving
- Paleo/Whole30 - omit peas
*suitable for freezing
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 226 Total Fat: 5.1g Saturated Fat: 1.7g Cholesterol: 66mg Sodium: 547.3mg Carbohydrates: 17.0g Fiber: 4.6g Sugar: 5.5g Protein: 30.1g
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Nutritional information is an estimate and is to be used for informational purposes only
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ninavernerr
July 18, 2011 at 2:52 pmTo support you
Kristina Elliott
July 20, 2011 at 5:26 pmJust 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
Alisa Wilburn
August 2, 2011 at 3:36 pmWOW 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 🙂
Alisa Wilburn
August 2, 2011 at 3:38 pmWOW 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 🙂
Iain Wolstencroft
December 23, 2011 at 7:44 amIf you change Tomato paste to tomato puree, then it’s syn free on extra easy now
sammie86
April 18, 2012 at 7:11 amMade this for tea with green chilli added was fantastic ….curry addicts must try 🙂 Thanks
Nichola hallam
January 21, 2017 at 1:53 pmThis has got to be my new favourite, so quick and easy, also any left over is fab with a jacket potato and salad ❤️
Shevy (Slimming Eats)
January 21, 2017 at 7:16 pmThat’s so lovely Nichola, we love that recipe in my house too 🙂
Sophie
February 14, 2017 at 5:56 amLooks lovely! 🙂 Wanted to try this in my slow cooker, how long would it need to cook for please?
Shevy (Slimming Eats)
February 14, 2017 at 2:47 pmI would do 4 hours on high or 8 hours on low 🙂
Sophie
March 1, 2017 at 6:22 amThank you! Will be cooked soon 🙂
Nia
March 7, 2017 at 11:54 amI’m cooking this for tea tonight. I have no cumin seeds can I used ground cumin? If so how much? Thank you x
Shevy (Slimming Eats)
March 7, 2017 at 6:09 pmyes ground cumin will work fine, I would use equal amounts.
Deborah Forrester
March 30, 2017 at 5:10 pmTried 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?
Shevy (Slimming Eats)
April 3, 2017 at 4:36 pmOn the recipe box, there is a print button for you to print 😉
Joanne
June 18, 2017 at 12:20 pmThis recipe is delicious. So easy to make
Liz
August 31, 2017 at 1:36 pmLooking at the IP version – should it really be cooked on high pressure for 30minutes (same time as simmering on the stove top in a saucepan)? It seems a long time to pressure cook minced beef.
Angelan Loughran
September 1, 2017 at 2:24 pmMade this tonight and it was fantastic and had amazing flavour
Shevy (Slimming Eats)
September 3, 2017 at 10:50 amHi Liz, that was indeed an error. Thanks for spotting.
Kay tanser
September 20, 2017 at 12:10 pmMade this and it was gorgeous. Simple and quick to make.
Jessica
October 3, 2017 at 7:28 pmAbsolutely delicious and super easy to make Lovely in some iceberg lettuce pockets too ❤️
Rebekah
April 26, 2018 at 3:24 pmStunning!!! My husband loved it to (normally a madras fan). Served with roasted broccoli & cauliflower
Les
May 3, 2018 at 7:48 amWould love to make this for my wife, but how do you reheat it after freezing? Does it have to be defrosted first? Thanks
Shevy (Slimming Eats)
May 4, 2018 at 8:41 pmHi Les, I defrost fully and then heat in the microwave or in a pan on the stove top.
Jacque
September 6, 2018 at 11:54 amI 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
Kylie
January 3, 2019 at 6:55 amCan you swop grated ginger for ground ginger? I have all the other ingredients in except fresh ginger.
Shevy (Slimming Eats)
January 3, 2019 at 8:50 amYes it should be okay, but use a much smalller quantity.
Rachel
January 20, 2019 at 7:22 amI did this but put sliced potatoes on the top like a potato pie was lovely served with broccoli
Geraldine Mc Grath
February 24, 2019 at 7:49 amSiobhan. As I hate the overpowering taste of cumin should I double up on garam masala do you think?
Shevy (Slimming Eats)
February 25, 2019 at 11:34 amI personally wouldn’t go too heavy on the garam masala, maybe use a curry powder instead.
Suzie Davies
March 20, 2019 at 11:54 amI 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
Vinesha Finlay
May 8, 2019 at 12:11 pmMade 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 🙂
Marbs
August 3, 2019 at 1:30 pmThis was delicious, great to find something a bit different to make with mince. Will definitely make again