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.
Extra Easy - syn free per serving
WW Smart Points - 3
Paleo/Whole30 - omit peas
- 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
- 2.25 cups (540ml) of beef stock
- 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
- 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.
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Extra Easy - syn free per serving
WW Smart Points - 3
Paleo/Whole30 - omit peas
- 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
- 2.25 cups (540ml) of beef stock
- 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
- 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 30 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 chopped with chopped fresh coriander and your choice of sides.
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Nutritional information is an estimate and is to be used for informational purposes only
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To support you
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
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 🙂
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 🙂
If you change Tomato paste to tomato puree, then it’s syn free on extra easy now
Made this for tea with green chilli added was fantastic ….curry addicts must try 🙂 Thanks
This has got to be my new favourite, so quick and easy, also any left over is fab with a jacket potato and salad ❤️
That’s so lovely Nichola, we love that recipe in my house too 🙂
Looks lovely! 🙂 Wanted to try this in my slow cooker, how long would it need to cook for please?
I would do 4 hours on high or 8 hours on low 🙂
Thank you! Will be cooked soon 🙂
I’m cooking this for tea tonight. I have no cumin seeds can I used ground cumin? If so how much? Thank you x
yes ground cumin will work fine, I would use equal amounts.
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?
On the recipe box, there is a print button for you to print 😉