This Easy Beef Mince Curry is quick to make and very delicious. Perfect for busy weeknights when you’re in a hurry, but still want to eat well!
Need a curry in a hurry? Use beef mince!
If you need a curry in a hurry, then this Easy Beef Mince Curry is for you! Using beef mince means this beef curry can be on the table in under 25 minutes. Perfect for busy weeknights when you’re in a hurry, but still want to eat well!
How to make beef mince curry
And this beef mince curry is so easy to make!
All you need to do is fry the onions, beef mince, garlic and spices. Then add tinned tomatoes, water and a beef stock cube. Simmer for 12 minutes, adding in frozen peas for the last 2 minutes. Finally, stir through the fresh coriander (if using). Easy Peasy!
(Full recipe given in the recipe card below.)
Make it your own
This recipe is very flexible, so feel free to adapt it to suit your tastes! Here are a few ideas:
- Use lamb mince instead of beef mince
- Use turkey mince instead of beef mince
- Use curry powder instead of the garlic, spices and chilli flakes
- Use fresh chilli instead of the dried chilli flakes
- Use passata instead of the chopped tinned tomatoes
- Make this go further by adding in other vegetables, such as carrots, peppers, cauliflower or aubergine.
- Make this go further by adding in a tin of chickpeas or lentils.
(Did you adapt this recipe? I’d love to hear about it! Let us know in the comment section below.)
What to serve with beef mince curry
Serve this deliciously easy Beef Mince Curry with plain basmati rice or any of the following:
- Classic Pilau Rice
- Multicoloured Pilau Rice
- Fruity Pilau Rice
- Mushroom Pilau Rice
- Easy Bombay Potatoes (Bombay Aloo)
- Homemade Naan Bread
(Shown here with Easy Indian-style Yellow Rice)
What to drink with beef mince curry
The robust flavours in this Beef Mince Curry need a bold and fruity red wine. Good options include Australian Shiraz, South African Pinotage or Argentinian Malbec. Chilean Merlot also works well, as do Rioja and Côtes du Rhône.
Can you reheat leftover beef mince curry?
This is one of those many, many recipes that actually tastes BETTER the next day, so a great make ahead option!
Put any leftover (or ‘made ahead’) beef curry in a lidded container and place in the fridge, where it will keep for up to 3 days.
To reheat, simply tip the curry into a saucepan with a splash of water. Bring to the boil, then reduce the heat and simmer for 5-10 minutes or until piping hot all the way through.
Alternatively reheat this Easy Beef Mince Curry in the microwave until piping hot all the way through.
Can you freeze beef mince curry?
Absolutely! In fact, I recommend you make double the quantity and freeze half for some time in the future when you are super short on time, but still want to eat well!
Simply put the cooked and cooled beef curry into a lidded container and place it in the freezer, where it will keep for up to 3 months. Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Easy Beef Mince Curry (Keema Curry)
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic grated or crushed
- 1 cm ginger grated
- ½ teaspoon chilli flakes (or to taste)
- 1 teaspoons cumin
- 2 teaspoons garam masala
- 500 g beef mince
- 400 g chopped tinned tomatoes
- 200 ml cold water (i.e. half the empty tomato tin)
- 1 beef stock cube (I use Kallo Organic)
- 200 g frozen peas
- 2 tablespoons fresh coriander (optional)
Instructions
- Place the oil and diced onion in a wide, deep pan and fry gently with the lid on for 3 minutes until the onion is softened, but not brown. Stir occasionally.
- Turn up the heat to high and add the beef mince. Fry the beef mince, breaking it up as you go, for 3 minutes or until nicely browned.
- Turn the heat down low again and add the garlic, ginger, chilli, cumin and garam masala. Fry for 1 more minute with the lid off, stirring occasionally. If the pan starts to get a little dry, add a small splash of water.
- Next, turn up the heat again and add the tinned tomatoes, 200ml cold water (i.e. half the empty tomato tin) and crumble in the beef stock cube.
- Bring to the boil, then turn down and simmer for 10 minutes.
- Finally, add the frozen peas and simmer for a further 2 minutes, or until the peas are cooked.
- Stir through the fresh coriander (if using) and serve with your choice of rice / cauliflower rice / naans and all your favourite sides.
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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