Paul’s Keema Curry

A fantastic keema or mince meat curry that can be batched cooked and used for lunches and dinners all week long, or make for a family dinner with enough for a leftover lunch the next day or so. This recipe makes six portions, and you can have it with cauliflower rice, basmati rice, naan or a chappati – just make sure you add the calories.

Paul enjoys this curry for his lunch at work, and will make a great meal for when those colder autumn and winter months come along.

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Paul’s Keema Curry

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  • Author: Rachel Wilcock
  • Total Time: 50 minutes
  • Yield: 6 1x


Traditional Indian curry



1kg 5%fat minced beef

200g peas

4 carrots, diced

1 red onion, chopped

2 tbsp curry powder

1 tbsp garam masala

2 bird eye chillies, chopped

4 garlic cloves, crushed

1” ginger, grated

2 tins of chopped tomatoes


  1. Fry off chopped onion crushed garlic and grated ginger
  2. Add spices and chillies
  3. Add mince and brown in the pan
  4. Add the tomatoes and diced carrots
  5. Bring to the boil then remove to low heat and simmer gently until the carrots are cooked
  6. Add peas and cook for last 10 minutes
  7. Serve with your chosen accompaniment – just add the calories
  • Prep Time: 10
  • Cook Time: 40


  • Calories: 305

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