Beef and Mushroom Blend Keema Curry

Beef and Mushroom Blend Keema Curry


For the curry

  • 300g closed-cup mushrooms, halved
  • 2 tbsp curry powder
  • A splash of rapeseed oil
  • 400g beef mince (you can use lamb if you’d prefer)
  • 3 large tomatoes, chopped
  • 1 tbsp chilli powder
  • 200g frozen petit pois
  • 100g spinach
  • Salt to season

For the paste

  • 3 garlic cloves, crushed
  • 1 thumb of ginger, grated
  • 3 green chillies, sliced
  • 1 onion, sliced

To serve

  • Natural yoghurt
  • Basmati rice


  1. Blend the garlic, ginger, green chillies and onion to a paste with a dash of water.
  2. Heat some rapeseed oil in a saucepan and add the paste. Cook for a few minutes until the oil starts to separate then add the curry powder. Stir well and cook for 2 minutes on high.
  3. Add the mushroom and mince. Stir well and cook on high for 2 minutes.
  4. Add the tomatoes and chilli powder. Stir well and cook for 5 minutes. Add the peas and spinach. Stir well and cook gently for 4 to 5 minutes, until the spinach is wilting, and the peas have cooked.
  5. Serve with cooked basmati rice and yoghurt.

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