Beef Mince and Potato Keema
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Beef Mince and Potato Keema

Beef Mince and Potato Keema

with Mango Chutney and Naan Bread

This Beef Mince and Potato Keema is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Prepped in 10
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time10 minutes


serving amount

240 grams

Beef Mince

1 unit(s)

Baking Potato

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

50 grams

Korma Curry Paste

(Contains Mustard)

1 sachet(s)

Curry Powder Mix

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)4197 kJ
Energy (kcal)1003 kcal
Fat42.9 g
of which saturates15.4 g
Carbohydrate111.6 g
of which sugars19.5 g
Protein44.1 g
Salt4.53 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Baking Tray


Fry the Mince

If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.

Heat a large saucepan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

Prep the Potato

Meanwhile, chop the potato into small 2cm chunks (no need to peel). TIP: They'll cook quicker if small. 

Cut the naans in half widthways, then set aside.

Open the remaining sachets.

Build the Flavour

When the mince has browned, drain and discard any excess fat.

Stir in the korma curry paste, curry powder mix, tomato puree, chicken stock paste, potatoes and water for the sauce (see pantry for amount).

Bring to the boil, then reduce the heat.

Time to Simmer

Pop a lid on the pan and simmer until the sauce has thickened and the mince and potato are cooked, 15-20 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Toast your Naans

Just before the keema is ready, warm the naan halves in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Add the spinach to the keema a handful at a time until wilted and piping hot, 1-2 mins. Stir in the mango chutney and butter (see pantry for amount) until melted.

Serve Up

When the keema is ready, season with salt and pepper and remove from the heat. Add a splash of water if needed. 

Spoon your keema into bowls and serve the naan on the side.