Beef keema curry recipe

Beef keema curry recipe

With a special blend of aromatic spices, this beef and mushroom keema curry is a gorgeous Indian dish filled with nourishing ingredients, including spinach and petit pois. It's best served with basmati rice and a dollop of natural yogurt.

Ingredients

For the paste
  • 3 garlic cloves, crushed
  • 1 thumb-sized piece of ginger, grated
  • 3 green chillies, sliced
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 1 thumb-sized piece of ginger, grated
  • 3 green chillies, sliced
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 1 thumb-sized piece of ginger, grated
  • 3 green chillies, sliced
  • 1 onion, sliced
For the curry
  • 300 g closed-cup mushrooms, finely diced by hand or in a food processor
  • 2 tbsp curry powder
  • 400 g beef mince (you can use lamb if you prefer)
  • 3 large tomatoes, chopped
  • 1 tbsp chilli powder
  • 200 g frozen petit pois
  • 100 g spinach
  • 1 pinch salt, to taste
  • 1 amount of rapeseed oil, for cooking
  • 10.6 oz closed-cup mushrooms, finely diced by hand or in a food processor
  • 2 tbsp curry powder
  • 14.1 oz beef mince (you can use lamb if you prefer)
  • 3 large tomatoes, chopped
  • 1 tbsp chilli powder
  • 7.1 oz frozen petit pois
  • 3.5 oz spinach
  • 1 pinch salt, to taste
  • 1 amount of rapeseed oil, for cooking
  • 10.6 oz closed-cup mushrooms, finely diced by hand or in a food processor
  • 2 tbsp curry powder
  • 14.1 oz beef mince (you can use lamb if you prefer)
  • 3 large tomatoes, chopped
  • 1 tbsp chilli powder
  • 7.1 oz frozen petit pois
  • 3.5 oz spinach
  • 1 pinch salt, to taste
  • 1 amount of rapeseed oil, for cooking

Details

  • Cuisine: Indian
  • Recipe Type: Curry
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. Blend the garlic, ginger, green chillies and onion to a paste with a dash of water.
  2. Heat some rapeseed oil in a saucepan and add the paste. Cook for a few minutes until the oil starts to separate then add the curry powder. Stir well and cook for 2 minutes on high.
  3. Mix the finely diced mushrooms with the mince. Add the mushroom and mince blend to the pan, then stir well and cook on high for 2 minutes.
  4. Add the tomatoes and chilli powder. Stir well and cook for 5 minutes.
  5. Add the peas and spinach. Stir well and cook gently for 4 to 5 minutes, until the spinach is wilting and the peas have cooked.

This recipe is courtesy of The Mushroom Bureau.

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