Keema Curry with Vegetables
This Keema Curry with Vegetables is a quick and easy meal that has been on weekly rotation in my house for years. It’s minced or ground beef simmered down with warm spices, grated carrot and zucchini, all in one pot. My kids have no idea they’re eating a plate full of vegetables. They just know it’s one of their favourite curries.
Keema Curry
Keema simply means minced or ground meat. This version is my own family’s go to, built around ground beef (or lamb), grated veggies, and a handful of pantry spices. It’s not fancy, just a reliable weeknight dinner that sneaks in a lot of good stuff.
I get my mince at Costco in bulk since it works out so much more cost effective. I portion it into 500g (1.1 pound) packs and freeze them, then thaw overnight on the counter or microwave it. Because of that, there’s always a few minced meat dishes like this and Curry Meatballs, Spicy Meat Buns rotation at home.
Ingredients For Keema Curry
- Minced beef or lamb – I prefer lean meat around 80/20 ratio.
- Onion – the flavour base
- Ginger and garlic paste – Homemade ginger garlic paste or store bought is totally fine here.
- Spices – Chili powder, cumin powder, coriander powder
- Dried oregano – not traditional, but it works so well here
- Carrot – finely grated
- Zucchini – grated
- Canned crushed tomato or tomato puree (passata) – for the base of the sauce
- Green peas – added near the end so they stay bright and don’t go mushy. Canned chickpeas would be a hearty substitute.
- Fresh coriander – to garnish
How To Make Keema Curry with Vegetables
- Cook the onion. Heat the oil in a large skillet over medium heat. Add the onion and cook until soft and turning translucent.
- Brown the mince. Add the minced beef (or lamb) and cook, breaking it up as you go, until it’s no longer pink. Stir in the ginger garlic paste and cook until the raw smell disappears.
- Add the spices. Stir in the salt, chili powder, cumin, coriander and oregano. Mix well so everything coats the meat evenly.
- Add the veggies. Add the grated zucchini, carrot and crushed tomato. Stir to combine.
- Simmer it down. Pour in the water, give it a stir, cover, and cook for about 15 minutes, or until most of the liquid has cooked down and the curry has thickened up.
- Finish it off. Stir in the peas. Cook for another 5 minutes until everything is heated through and the peas are tender.
- Taste and serve. Check the seasoning and add more salt if needed. Turn off the heat, garnish with fresh coriander, and you’re done.
Ways To Serve Keema Curry
This is one of those “cook once, eat it a few different ways” recipes. My favourite way is a big bowl of steamy rice with ladles of curry on top, alongside a simple salad or sliced cucumber. Homemade wholewheat roti works just as well for scooping it up, and it’s how my husband and kids usually eat it.
If you’ve got leftover mash sitting around, spoon this curry over my fluffy garlic mashed potatoes, it’s genuinely one of my favourite combinations. And if you want to switch it up even more, pack the curry into burger buns for an easy sloppy joe style dinner.
More Recipes You’ll Love
- Sri Lankan Beef Curry
- Easy Curry Meatballs (Meatball Curry)
- Seasoned Ground Turkey
- Air Fryer Ground Beef
DID YOU MAKE IT? Please leave a comment and rating letting us know how you liked this recipe!
Recipe
Keema Curry with Vegetables
Ingredients
- 500 g minced beef or lamb
- 2 tbsp oil
- 1 onion chopped
- 2 tsp ginger & garlic paste
- 1 tsp salt
- ½ tsp chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp oregano dried
- ½ cup carrot thinly grated
- ½ cup zucchini thinly grated
- 1 cup canned crushed tomato or tomato puree(passata)
- 1½ cups water
- ½ cup green peas
- coriander to garnish
Instructions
- Heat the oil in a skillet on medium heat. Add onion and saute until translucent.
- Add the minced meat and cook, breaking it up as you go, until it changes from pink to light brown. Add the ginger & garlic paste. Cook it until raw smell disappears.
- Add salt, spices and oregano. Mix it well and continue to cook the meat. Add the grated carrot, zucchini and tomato puree.
- Add water, give it a stir. Cover and cook for 15 minutes or until most of the water has evaporated. Add the peas. Continue to cook for 5 minutes until the peas are heated through.
- Turn of the heat and check seasoning. Add more salt if you need to. Garnish with coriander and serve with roti, rice or anyway you like.
Notes
- Swap 1/2 cup of canned chickpeas instead of green peas.
- Can be refrigerated in an airtight container up to 3 days.
Nutrition
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Mmmm, this is a new one to me. I love curry but do not eat meat. Do you think chickpeas or lentils would be a good substitute?
Yes Catherine. You can use lentils or chickpeas and canned or precooked would be better.
I love how easy this is! And, all the vegetables! I can’t wait to try it!
Yes, please do and let me know how it turns out.
This Curry dish looks so flavorful and delicious! The perfect dish for lunch!
Yes. Perfect for lunch or dinner !
I’ve never tried Costco’s mince meat, but this recipe is making me want to give it a try!
You should. They are very economical.
Such a lovely and tasty looking dish with all the healthy veggies too. Will go well with Rotis….
Yes Veena. It goes well with lot of dishes.