Keema Curry

With just a hint of chili, this mellow curry is ideal for those who like to experiment with new tastes, without too much spice. Team with steamed basmati rice for a meal that is packed full of protein and vitamins.

Number of servings : 4

Prep time: 10-15 minutes

Cooking time: 35 minutes

Type of meal : | Main Courses | Main Courses

Special diet : | Low fat


500 g lean ground beef
1 onion, minced
4 medium potatoes, peeled and diced
3 garlic cloves, chopped
1 inch piece fresh ginger, peeled and minced
1 cinnamon stick, halved
1 teaspoon ground turmeric
1 teaspoon cumin seeds, roughly crushed
1 teaspoon coriander seeds, roughly crushed
½ teaspoon dried red chili flakes
400 g crushed tomatoes
1 ⅓ cups beef or lamb stock, preferably homemade
150 g baby leaf spinach
Salt and fresh-ground black pepper
Fresh mint leaves
150 g plain low-fat yogurt
1/4 cucumber, finely diced
4 teaspoons chopped fresh mint


  1. Put the beef and onion in a large saucepan over medium heat and sauté until evenly brown, stirring to break up the meat, about 5 minutes. Add the potatoes, garlic, ginger, and spices and sauté 2 minutes longer. Add the tomatoes and the stock and season with salt and pepper to taste. Bring to a boil, cover, reduce the heat and simmer, stirring occasionally, 20 minutes.
  2. Meanwhile, make the raita. Mix the yogurt, cucumber, and mint together with a little seasoning. Spoon into a bowl and chill until required.
  3. Stir the spinach into the curry and heat through 1 minute. Taste and adjust the seasoning, if necessary. Spoon the curry onto warm plates and sprinkle with fresh mint leaves. Serve immediately, with the chilled raita.

Plus Points: A raita, or sauce of yogurt, cucumber and mint is often served with curries to act as a cooling agent against the heat of the chilies and spices. Banana can also be used.

Nutritional information: