Slimming World Beef and Potato Curry Recipe

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Easy Keema Curry made with extra lean ground beef and just a few store cupboard spices for a blend of spices that add delicious flavours to this dish. Perfectly cooked stove top or in an Instant Pot

Keema Ground Beef Curry

Keema Curry is a South Asian dish that traditionally would use lamb or even goat mince along with a delicious blend of spices for a simple flavoursome curry.

I switch out the ground lamb for extra lean ground beef a slightly healthier alternative for this dish without compromising on flavour and of course extra lean ground beef is a lot easier to source and also syn free.

Can I use ground lamb (lamb mince) in this keema curry?

Do you prefer the flavours of lamb in a keema curry? Don't be scared to make the switch. Although not as lean as extra lean ground beef, when you divide it into 4 servings, it's not going to use up too many syns/points from your daily allowance.

Lamb has a lovely sweet unique flavour too, you can keep the beef stock or switch out the beef stock for lamb stock to even more enhance that flavour.

Instant Pot Keema Curry

Own an Instant Pot or Pressure Cooker, this yummy Keema Curry can be made even quicker and effortlessly in a pressure cooker.

You may be wondering, What is an Instant Pot? An Instant Pot (Pressure Cooker) is a 7in1 cooker, that slow cooks, pressure cooks, sautes and has settings for soup, chilli, rice, porridge etc. It will literally cook these meatballs in minutes, so perfect for when you need a meal on the table quickly.

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Since buying my Instant Pot, I use it on a regular basis, it's not one of those gadgets that sit in my cupboard forgotten. In fact, it never goes away.

Instant Pot is a brand of an electric pressure cooker, but there are various other brands and options out there.

Sides for Keema Curry

Usually, this would be served with naan bread or chapati's to scoop up bits of the meat, if you would like to serve it with similar then you can syn them or try it with my Sweet Potato Flatbreads - these delicious breads are just 3 syns each, so you could have one or even two and still be within your daily syn allowance.

Or keep it completely syn free and serve with some white rice or for a healthier alternative, I love it with this Roasted Cauliflower Rice.

If you love Pilau Rice, I have a couple of different recipes to choose from:

Sweetcorn Pilau Rice
Zucchini Pilau Rice
Pilau Rice

Can Keema Curry be frozen?

Yep, it sure can!! It is probably one of my go-to dishes for batch cooking. Whenever I make Keema Curry, I often double up the recipe, so that have I have some leftover to freeze.

To reheat, fully defrost in a container and then you can either gently heat in a pan until piping hot or reheat in a microwave.

I often freeze a serving in a meal prep container with some of the roasted cauliflower rice, so I have a full meal ready to heat up when I just fancy something nice and quick for dinner. Bonus!!

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Ingredients

450g (1lb) of extra lean beef mince
1 large onion, chopped finely
1 large carrot, finely chopped
1 stalk of celery, finely chopped
3 cloves of garlic, crushed
1 heaped teaspoon of fresh grated ginger
2 teaspoons of cumin seeds
2 teaspoon of ground coriander
1 teaspoon of deggi mirch Chilli Powder (or preferred chilli powder of your choice).
1 teaspoon of garam masala
1 teaspoon of turmeric
1 cup of frozen peas
4 tablespoons of tomato paste
2 cups (480ml) of beef stock (use just 1 cup for instant pot)
freshly chopped coriander to serve
salt and black pepper
cooking oil spray (I used avocado)

Instructions

Stove Top:

Spray a frying pan over a medium heat with some spray oil
Add the onion, garlic, carrot , celery and ginger and cook for approx 5 mins to soften.
Add the minced beef and cook until browned, breaking up large pieces with the back of a wooden spoon while it cooks.
Stir in all the spices and tomato paste and mix to evenly coat.
Add the stock and bring to a boil, then reduce heat to a simmer until meat is cooked through and stock has reduced to a thicker consistency – approx 30 mins
Stir in the peas at the last few minutes.
Taste and season as needed with salt and black pepper.
Serve topped with freshly chopped coriander and steamed rice.

Instant Pot:

Set instant pot to saute mode
Add ground beef, onion, celery, carrot, garlic and ginger
Fry till beef is browned.
Add all other ingredients (expect tomato paste
Spoon tomato paste on top (do not stir)
Switch to 12 minutes (high) pressure and ensure valve is closed.
When it beeps to signal it has done cooking, open the valve to quickly release the pressure.
Switch to saute mode again, add the peas and stir to combine and simmer for about 1-2 mins just to heat through the peas.
Taste and season as needed with salt and black pepper.
Serve with chopped fresh coriander and your choice of sides.

Notes

This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly.

Slimming World - syn free per serving
WW Green Smart Points - 5 per serving
WW Blue Smart Points - 4 per serving
WW Purple Points - 4 per serving
Paleo/Whole30 - omit peas

SUITABLE FOR FREEZING

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 226 Total Fat 5.1g Saturated Fat 1.7g Cholesterol 66mg Sodium 547.3mg Carbohydrates 17.0g Fiber 4.6g Sugar 5.5g Protein 30.1g

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