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Minced Beef and Pea Keema Curry

Minced Beef and Pea Keema Curry

with Cashews and Garlicky Naan

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Looking for a quick and tasty midweek dinner option? Try cooking up our Minced Beef and Pea Keema Curry in just 20 minutes for a delicious and speedy meal.

Allergens:NutsCereals containing glutenMilk

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 conflict 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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

240 grams

Beef Mince

1 bunch(es)


2 unit(s)

Garlic Clove

1 sachet(s)

North Indian Style Spice Mix

1 pack(s)

Tomato Passata

10 grams

Beef Stock Paste

25 grams

Cashew Nuts


2 unit(s)

Plain Naan

(ContainsCereals containing gluten, Milk)

120 grams


Not included in your delivery

150 milliliter(s)

Water for the Sauce

2 tbsp

Oil for the Bread

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3482 kJ
Energy (kcal)832 kcal
Fat39.0 g
of which saturates11.0 g
Carbohydrate83 g
of which sugars13.0 g
Protein40 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Garlic Press
Small Pan
Small Bowl
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C.
b) Halve, peel and chop the red onion into small pieces.
c) Heat a drizzle of oil in a frying pan on medium-high heat.
d) When hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks. Drain and discard any excess fat, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.


a) Once the mince has browned, add the onion to the pan and cook until softened, 4-5 mins. Stir occasionally.
b) While it cooks, roughly chop the coriander (stalks and all).
c) Peel and grate the garlic (or use a garlic press).


a) Once the onion has softened, lower the heat to medium, add the North Indian style spice mix and half the garlic and stir-fry until fragrant, 1 min.
b) Stir in the passata, beef stock paste and water for the sauce (see ingredients for amount).
c) Bring to the boil, then reduce the heat if necessary and simmer until the sauce has thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.


a) In the meantime, heat another small frying pan on medium heat (no oil).
b) Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.
c) Once toasted, transfer the nuts to a bowl and set aside.


a) In a small bowl, mix together the remaining garlic and the oil for the bread (see ingredients for amount).
b) Pop the naans onto a baking tray, drizzle over the garlic oil and warm on the top shelf of your oven, 3-4 mins.
c) Once the curry has thickened, stir in the peas and half the coriander. Simmer for 1-2 mins, then remove from the heat.
d) Taste and add more salt and pepper if needed.


a) When everything is ready, divide the minced beef and pea keema curry between your serving bowls.
b) Scatter over the remaining coriander and the cashews.
c) Cut the garlicky naans in half and serve them alongside for scooping. Enjoy!