Inspired by Indian keema, this mince curry is loaded with flavour. It’s made with big-hitting aromatics, traditional spices, and stewed in a rich broth.
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Heat half the oil in a large deep frying pan over medium-high heat. Add beans and capsicum and season. Cook, stirring occasionally, for 5 mins or until starting to soften. Transfer to a bowl and set aside.
Add remaining oil to the pan. Add onion, garlic, ginger, chopped coriander stems and roots and half the chilli and cook, stirring, for 5 mins or until soft. Add tomato paste and stir to combine. Add mince, garam masala, ground coriander, cumin and black pepper. Cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour and spices are aromatic.
Add tomato, stock and coconut milk and bring to the boil. Reduce heat to medium and cook for 20 mins or until sauce thickens slightly. Add the bean mixture and half the coriander leaves and cook, stirring, for 2-3 mins or until heated through.
Sprinkle with remaining coriander leaves and remaining chilli. Serve with rice, naan bread, pappadums and mango chutney.
Replace the spices with 1/3 cup of your favourite Indian curry paste if preferred.
COOK. STORE. SAVE.
Use it up: If you have fresh ginger leftover from this recipe, pop it in the freezer, as is. To use it, grate it straight into curry recipes like this kung pao chicken or add to chilled water for a refreshing drink.
Clever storage: You may have leftover coconut milk from this beef mince keema. You can freeze it but it’s best to freeze in portions, such as in ice cube trays or small containers marked with the quantity, so you are defrosting what you will need. The texture can be a little lumpy once defrosted, but it will be fine when added to curries, such as this red chicken curry.
If there’s one thing we know for sure, it’s that you love cooking with mince … and with good reason. It’s affordable, tasty and, depending on your recipe, it’s pretty fast to cook. We also know you want more ideas for cooking mince. May we suggest keema curry, an Indian mince curry that’s full of lively flavours and easy to make, too. Curries – especially a minced beef curry – make great weeknight meals. Check out our collection of easy curry recipe ideas and get cooking.
This spiced mince dish is northern Indian in origin but you’ll also find it in Nepalese, Bangladeshi, Pakistani and Afghan cuisines, too. It’s a mix of mince, tomato, vegetables and spices, such as garam masala, ground coriander and ground cumin, making this mince curry recipe loaded with flavour.
We’ve used beef mince in this recipe to make beef keema, but you can also use lean beef mince or chicken mince for something lighter. We’ve also used canned tomatoes in our beef keema recipe but you can use fresh – make sure to use the same weight (400g). Now, for the clever hack: if you don’t want to buy all the spices you need for this Indian mince curry recipe, use 1/3 cup of your favourite Indian curry paste. The beef mince curry won’t be quite as authentic but it will be quick (and tasty!).
Steamed rice is a no-brainer: you need something to mop up all those spicy flavours. Other than that, naan bread is a good choice to go with a keema recipe – buy it premade or have a go at it yourself by following this how to make naan video. Mango chutney is also great with a savoury mince curry and will last unopened in a cool place for up to 3 months or opened in the fridge for up to 1 month.
Like a lot of curries, this keema curry recipe can be frozen so we suggest making a double batch and saving the other portion for those times you need a premade dinner. To freeze, set aside the curry with minced beef to cool, then spoon into an airtight container. Label, date and freeze in an airtight container for up to 3 months. Defrost in the fridge overnight then reheat on the stovetop or microwave.