Beef Keema with Spinach and Pumpkin

    45 minutes

    This traditional Indian dish uses beef mince, spices and vegetables to create an easy and delicious curry. I added pumpkin and spinach but you can add any vegetables you like, such as peas or cauliflower. Lamb mince can also be used.

    3 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 large brown onion, finely chopepd
    • 500g beef mince
    • 2 cloves garlic, crushed
    • 2 teaspoons finely grated fresh ginger
    • 2 teaspoons ground cumin
    • 2 teaspoons garam masala
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 1/2 teaspoon dried red chilli flakes
    • 200g butternut pumpkin, peeled, diced
    • 1 (400g) tin diced tomatoes
    • 150g baby spinach leaves
    • 1 tablespoon lemon juice
    • 1/2 cup chopped fresh coriander
    • 2/3 cup natural yoghurt
    • steamed basmati rice, to serve

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a large deep frying pan over medium-high heat. Cook the onion, stirring, for 3 minutes. Add the mince and cook, breaking up any lumps, for 5 minutes or until browned.
    2. Add the garlic, ginger, spices and chilli flakes and cook for 1 minute. Add the pumpkin and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Uncover and simmer for 8-10 minutes or until pumpkin is tender and curry is thick.
    3. Add the spinach, lemon juice, coriander and half the yoghurt and simmer, covered, for 3-4 minutes or until spinach wilts. Serve keema dolloped with the remaining yoghurt, with the steamed rice on the side.

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