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Plated meal

Beef, Potato and Pea Keema Curry with White Rice

  • Gluten Free
  • Curry
  • Asian
  • Meat
  • Beef

A robust Keema curry made from minced beef, potatoes, and peas, seasoned to perfection with a blend of aromatic spices.

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by JustCook Team

JustCook Team Recipes

JustCook Team Recipes

Nutrition Per Serving

  • Calories 803
  • Carbs 93.7g
  • Fat 30.3g
  • Fibre 9.6g
  • Protein 38.7g
  • Sugar 9.4g

Reviews

4.0
3 reviews

Follow the recipe steps below or  or View in App

  • Step 1

    Start by preparing the ingredients: peel and dice the potatoes into small cubes, chop the brown onion, crush the garlic, and roughly chop the fresh coriander. Set each aside in separate bowls.

  • Step 2

    Prepare the vegetable stock by combining the stock cube with 450-500ml of boiling water per person, stirring until dissolved. Measure out 150ml of stock per person for the recipe and set aside.

  • Step 3

    In a large frying pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and crushed garlic, sautéing until they start to soften and become fragrant.

  • Step 4

    Add the beef mince to the pan, breaking it apart with a spatula. Cook until it starts to brown, then add the Keema curry spices, stirring well to ensure the beef is evenly coated.

  • Step 5

    Mix in the diced potatoes and cook for a few minutes until they start to soften. Then add the chopped tomatoes, tomato paste, and the prepared vegetable stock. Bring the mixture to a simmer.

  • Step 6

    Cover the pan and let it simmer for about 15-20 minutes, or until the potatoes are tender. Halfway through, add the peas to the curry, stirring them into the mixture.

  • Step 7

    While the curry cooks, prepare the white rice according to package instructions. This typically involves bringing water to a boil, adding the rice, covering, and simmering until the rice is tender and water is absorbed.

  • Step 8

    Once the curry is done, check the seasoning and adjust with salt and pepper as needed. Stir in most of the chopped fresh coriander, reserving some for garnish.

  • Step 9

    Serve the beef, potato, and pea Keema curry hot over the cooked white rice, garnished with the remaining fresh coriander.

White Rice
75.00 Grams
Fresh Coriander
chopped
5.00 Grams
Peas
75.00 Grams
Tomato Paste
10.00 Grams
Chopped Tomatoes
100.00 Grams
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person
150.00 Millilitres
Keema Curry Spices
1.00 Teaspoons
Potatoes
diced
100.00 Grams
Garlic
crushed
1.00 Clove
Brown Onion
chopped
1.00 Whole
Beef Mince
130.00 Grams

Pantry Ingredients

Olive Oil
Olive Oil
1 tablespoon per person
1.00 Tablespoons

Reviews

4.0
3 reviews

4 out of 5 stars
Taste
Portion Size
Ease of cooking

I cooked the potatoes with the rice to speed up cooking time.

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4 out of 5 stars
Taste
Portion Size
Ease of cooking

Simple, easy to follow. I ended up using all the stock as potatoes take forever to cook and it kept boiling down before they were near done. Not a strong curry flavour but still very enjoyable.

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4 out of 5 stars
Taste
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