Keema Curry: Indian Ground Beef Curry
Ground beef curry is a popular Indian dish called Keema curry, which is usually a thick gravy made with onions, tomatoes, curry powder, and coconut milk. It takes only 30 minutes and can be served over basmati rice, chapati, or naan.
Ground beef curry has always been more than just a dish in our family – it’s a cherished tradition, a recipe passed down from my mom that has stood the test of time. As a child, I fondly remember the aroma of spices wafting from the kitchen as my mom lovingly prepared this family favorite. Each bite was a symphony of flavors, evoking memories of cozy dinners spent together around the table.
As a parent, it brings me immeasurable joy to see my own kids devouring the same ground beef curry with the same enthusiasm I once did. Their excitement when they see it on the dinner table and their satisfied sighs as they take that first bite makes me happy.
In a constantly changing world, there’s something comforting about the familiarity of this dish. It reminds us of the bonds that unite us across generations and the enduring love that transcends time. As I watch my kids enjoy their favorite meal, I’m grateful for the memories we’re creating and the traditions we’re passing down together. A part of me hopes that someday, my kids will make these dishes for their kids, too!
Why make this curry?
- If you’re looking for the easiest, quickest curry, this is it. It takes only 20 minutes to cook.
- It uses easy-to-find spices like curry powder and garam masala, and a tomato paste and coconut milk gravy. It absorbs all those wonderful flavors. As a result, it has a rich, creamy, and delicious sauce.
- Today, I am serving it with Indian flatbreads like chapati and roti. But you can also use basmati rice, naan bread, turmeric rice, pilaf, and vegetables. And when I’m looking for a low-carb option, I eat cauliflower rice. My cauliflower rice works great for me in place of steamed rice.
Ingredients and substitutes
- Beef – Ideally, you can use any minced meat or ground meat. I have tried it with beef, turkey, lamb, and chicken. They all taste delicious, but my favorite is still the beef. And if you use chicken, I highly recommend using the ground chicken thigh and reducing the cooking time.
- Onion – You can use brown or white onions. Make sure to let them sweat and cook down. The sweetness it adds when caramelized makes a big difference.
- Ginger/garlic – Always use fresh ginger and garlic cloves for Indian cooking. I recommend mincing or grating these as they really blend well in the sauce.
- Spices – I used my homemade curry powder as well as garam masala. These are made with simple spice powders like cayenne pepper, cumin, coriander, cinnamon, cardamom, etc. They can both be easily found in most supermarkets these days.
- Fresh herbs – I like using cilantro in Indian cooking. But you can also use a combination of parsley and mint.
- Optional ingredients –
- Yogurt – I am using coconut milk, but you can also use two tablespoons of plain yogurt or sour cream at the end of cooking.
- Veggies – You can also add diced carrots and potatoes to the curry along with the green peas.
- Beef stock – I used water to make this curry, but you can also use chicken or beef stock.
Step-by-step: Ground beef curry recipe – Keema curry
- In a saute pan or cast-iron skillet, saute the onion in the oil over medium heat for two minutes until translucent. Then, add the ground beef and stir on medium-high heat until it’s no longer pink.
Pro tip – Cooking the onions on medium-low lets them sweat and lightly caramelize. Browning the beef adds a nice caramelization.
- Next, add the ginger and garlic. Sauté for 2 minutes. Then, add the tomato paste, curry powder, cayenne, and garam masala. Sauté well for 2 to 3 minutes on low heat until fragrant.
Pro tip – Sauté these ingredients until a nice aroma comes from the spices.
- Then, add the coconut milk and chicken stock. Season with salt and pepper, and add the chopped cilantro or parsley and lemon juice. Bring to a boil.
Pro tip – Adding water to the ground beef will prevent lumps during cooking.
- Once the mixture comes to a boil, lower the heat and cover the pot with a lid. Simmer on medium-low heat for 15 minutes.
Pro tip – When cooked, you will see the oil from the recipe float to the top of the curry. - Taste and adjust the seasoning and consistency.
Pro tip – If you are serving beef curry with rice, you may want to have some gravy. So, add a little water and bring to a boil. And if you’re serving mince curry with chapati, a thicker consistency is preferable. - Sprinkle with more chopped cilantro before you serve.
Ground Beef Curry
Ground beef curry is a popular Indian dish called Keema curry, which is usually a thick gravy made with onions, tomatoes, curry powder, and coconut milk. It takes only 30 minutes and can be served over basmati rice, chapati, or naan.
Video
Ingredients
- 1 lb (500 g) Ground Beef
- 2 tbsp Cooking oil
- 1 Onion chopped
- 1 tbsp Garlic minced
- 1 tbsp Ginger grated
- 2 tbsp Tomatoes paste
- 2 tbsp Curry powder
- 1 tsp Cayenne or sweet paprika 2 tsp to make it spicy
- 1 tsp Garam masala
- ½ cup (120 ml) Coconut milk or ¼ cup coconut cream
- 1 cup (240 ml) Broth or stock chicken or beef
- 1 tsp Salt
- ½ tsp Black pepper
- 2 tbsp Lemon juice
- 1 cup Cilantro or parsley chopped
Method
- In a saute pan or cast-iron skillet, saute onion in the oil over medium heat for two minutes until translucent. Then, add the ground beef and stir on medium-high heat until it's no longer pink.2 tbsp Cooking oil, 1 Onion, 1 lb Ground Beef
- Add the ginger and garlic. Sauté for 2 minutes. Then, add the tomato paste, curry powder, cayenne, and garam masala. Sauté well for 2 to 3 mins on low until fragrant.1 tbsp Garlic , 1 tbsp Ginger, 2 tbsp Tomatoes paste, 2 tbsp Curry powder, 1 tsp Cayenne or sweet paprika, 1 tsp Garam masala
- Next, add the coconut milk and chicken broth or stock. Season with salt and pepper, and add the chopped cilantro or parsley and lemon juice. Bring to a boil.½ cup Coconut milk , 1 cup Broth or stock, 1 tsp Salt, ½ tsp Black pepper, 2 tbsp Lemon juice, 1 cup Cilantro or parsley
- Once the mixture comes to a boil, lower the heat and cover the pot with a lid. Simmer on medium-low heat for 15 minutes. Pro tip – When cooked, the oil from the recipe will float to the top of the curry.
- Taste and adjust seasoning and consistency.Pro tip – If you are serving beef curry with rice, you may want to have some gravy. So, add a little water and bring to a boil. And if you're serving mince curry with chapati, a thicker consistency is preferable.
- Sprinkle with more chopped cilantro before you serve.
Notes
- The recipe is very simple and very easy but please do follow the steps properly.
- The secret to cooking Indian food is to cook the spices well at every stage. Don’t make haste.
- Sauté the onions until translucent; let ginger and garlic go fragrant.
- If you use fresh tomatoes instead, let the tomatoes become soft so they disappear in the sauce.
- Cook the spices until they are fragrant.
- If you add ingredients too quickly to the pan and cook, you will have a curry with color; it will taste good, but you will lack that depth of flavor that the process builds at every stage in the cooking process.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!What Do You Serve This Curry With?
No curry is complete without something to soak up all that flavorful sauce, right? Here are some of my favorite pairings:
- Basmati Rice – Light, fluffy, and perfect for curries. Whether plain or spiced, rice is always a classic.
- Homemade Naan – Soft, chewy, and ideal for scooping up that delicious gravy.
- Chapati, roti, or Indian Flatbread – Simple, rustic, and so satisfying alongside any curry.
- Samosas – Want to turn dinner into a full Indian feast? Serve your curry with crispy, spiced samosas on the side.
You can mix and match depending on your mood or what you’ve got on hand. Sometimes I even serve curry with both rice and naan—no judgment here!
If you like this curry, try some of my other curries
- Slow Cooked Beef Curry
- Butter Chicken
- Indian Lamb Curry
- Slow Cooker Indian Chicken Curry or Slow Cooker Lamb Curry
- Quick Chicken Curry – just 6 ingredients
Frequently asked questions
This curry will keep in the fridge for 3 to 4 days. You can even store it in a freezer bag in the freezer for up to a month.
Absolutely, you can use ground lamb, chicken, turkey, or a combination of beef and pork or lamb and pork, too.
Not really! I like to use curry powder, garam masala, and paprika for color. But you can also use cayenne or hot paprika to add a little more heat.
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Delicious! I was surprised that something that came together quickly and was so easy had so much flavour. My family loved it. Thank you. This is going into my rotation.
I want to live off of this. Absolutely beyond delicious! Thank You so very much!! I am so in love with this dish.
Thank you Quiana, so happy you enjoyed it.
This Keema curry was absolutely delicious. I will be making this regularly. Thank you so much Veena for all your wonderful recipes.
Thank you, Carol, for the lovely feedback. So happy you enjoyed this recipe.
This is amazing! We will be adding this to our rotation of regular recipes. I cannot recommend it enough – savory and comforting.
Thank you so much Kristi for the lovely feedback. So happy you enjoyed this keema curry
One of my favorite easy curry recipes. I make this over and over. Delicious and highly recommended!
Thank you so much, Michelle, for the lovely feedback. I make this almost every week cause its my son’s favorite.