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Beef keema mince curry

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

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.

  • Serves4
  • Cook time40 minutes
  • Prep time20 minutes


  • 1 tbs vegetable oil
  • 100g green beans, trimmed, halved
  • 1 red capsicum, seeded, finely chopped
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 3cm-piece ginger, finely grated
  • 1/2 bunch coriander, roots and stems finely chopped, leaves picked
  • 1 long red or green chilli, thinly sliced, plus extra to serve
  • 2 tbs tomato paste
  • 500g beef mince
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 400g can diced tomatoes
  • 1/2 cup (125ml) beef stock
  • 1 cup (250ml) coconut milk
  • Steamed basmati rice, to serve
  • Naan bread, to serve
  • Pappadums, to serve
  • Mango chutney, to serve

Nutritional information

Per serve: Energy: 1868kJ/447 Cals (21%), Protein: 33g (66%), Fat: 28g (40%), Sat Fat: 15g (63%), Sodium: 320mg (14%), Carb: 13g (4%), Sugar: 11g (12%), Dietary Fibre: 6g (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Sprinkle with remaining coriander leaves and remaining chilli. Serve with rice, naan bread, pappadums and mango chutney.

Recipe tip

Replace the spices with 1/3 cup of your favourite Indian curry paste if preferred.

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.

Keema mince curry is big on flavour, easy on effort

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. 

What is keema curry? 

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. 

Easy swaps and a clever hack for keema

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!). 

What to serve with curry with mince

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. 

Easy beef mince curry recipe get-ahead tip

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.