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Easy Beef Mince and Potato Keema Curry

with Mango Chutney and Naan Bread
Anushka Magan
Anushka MaganUpdated on November 04, 2025
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Calories
: 
868 kcal
Protein
: 
41.4g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • Wheat
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

British Beef Mince

1 unit(s)

Baking Potato

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Milk, Wheat)

50 grams

Korma Curry Paste

(Contains: Mustard)

1 sachet(s)

Curry Powder Mix

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Sauce

Energy (kJ)3631 kJ
Energy (kcal)868 kcal
Fat27.7 g
of which saturates7.2 g
Carbohydrate112.9 g
of which sugars19.1 g
Dietary Fibre10.3 g
Protein41.4 g
Salt4 g
Potassium664.5 mg
Calcium10.5 mg
Iron0.5 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Chopping Board
•Knife
•Lid

Instructions

1

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 the pan is 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. 

2

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, and keep to one side for now. 

Open the remaining sachets.

3

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

Stir in the korma style paste, curry powder, tomato puree, chicken stock paste, potatoes, water for the sauce (see pantry for amount) and half of the mango chutney.

Bring to the boil, then reduce the heat.

4

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

5

A couple of minutes 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.

6

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

Spoon into bowls and drizzle over the remaining half of the mango chutney.

Serve the naan on the side. 

Enjoy!

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