A delicious easy Indian recipe is this slow cooker Beef Keema Curry, made with minced beef, chopped tomatoes, garam masala, and turmeric.

To make Beef Keema Curry in your slow cooker or crockpot, combine all ingredients except peas, cover, and cook on low for 8 hours or high for 4 hours. Add peas in the last 30 minutes.

I love setting this up in the morning and coming back to a perfectly cooked meal. It’s the perfect dish for busy weeknights, and the flavors just get better with time.

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What is Keema Curry?

Keema Curry is a flavorful Indian dish made with ground meat, typically beef, and a variety of spices including garam masala and turmeric. It’s cooked slowly to develop a rich, comforting flavor, perfect for pairing with rice or bread.

Slow Cooker Keema Curry Ingredients

• 600g lean minced beef
• 2 cans (400g each) of chopped tomatoes
• 1 tbsp garam masala (ground)
• 2 tsp turmeric (ground)
• 1 tsp ginger (ground)
• 2 tsp coriander (ground)
• 2 onions, finely chopped
• 2 cloves garlic, thinly sliced
• 1 red chilli, finely sliced
• ½ tsp salt
• ¼ tsp black pepper
• 2 large potatoes, diced
• 200g frozen green peas
• Optional: 100g spinach leaves

How To Make Slow Cooker Keema Curry

1. Prep the base: In a bowl, combine the chopped tomatoes with garam masala, turmeric, ginger, and coriander. Mix well to infuse the flavors.
2. Combine and cook: Transfer the tomato and spice mixture to the slow cooker. Add the minced beef, onions, garlic, chili, and potatoes. Season with salt and pepper. Stir everything together until well mixed.
3. Set to cook: Cover and cook on low for 8 hours, or on high for 4 hours, to let the flavors meld and the beef become tender.
4. Finish with greens: About 30 minutes before the end of cooking, stir in the green peas. If using spinach, add it now as well.
5. Serve and enjoy: Once the curry is ready, give it a good stir. Taste and adjust the seasoning if needed. Serve hot with rice or naan, garnished with fresh coriander if desired.

Recipe Tips

• Prep Ahead: Chop all your vegetables the night before and store them in the fridge to save time on cooking day.
• Meat Choices: Although this recipe uses beef, ground lamb is a great alternative that adds a richer flavor profile.
• Spice Levels: Adjust the amount of red chili used if you prefer a milder curry. Removing the seeds from the chili can also decrease the heat.
• Thickening the Sauce: If the curry sauce is too thin for your liking, mix in a tablespoon of tomato paste during the last hour of cooking.
• Enhancing Flavor: Add a cinnamon stick and two cardamom pods at the beginning of cooking to introduce a subtle warmth and depth to the curry.

Can I use ground chicken or turkey instead of beef?

Yes, you can use ground chicken or turkey in place of beef in this recipe. These alternatives make a lighter version of the curry, which some might find more appealing. Just keep an eye on the cooking time, as they may cook faster than beef.

Recipe Variations

• Vegetarian Twist: Replace the beef with a mix of lentils and chickpeas for a hearty vegetarian version. Adjust cooking time accordingly.
• Creamier Texture: Stir in a cup of coconut milk or plain yogurt during the last 30 minutes of cooking for a creamier, more indulgent curry.
• Extra Veggies: Include carrots and bell peppers for additional nutrition and color. Chop them up and add to the potatoes.
• Keema Pav Style: Serve the keema with buttered and toasted pav buns for a delightful Indian street-food-style meal.
• Low-Carb Option: Substitute the potatoes with cauliflower florets for a lower-carb alternative that still gives a satisfying texture.

How can I thicken the curry if it’s too liquid?

If your curry is too liquid, a quick fix is to mix a tablespoon of cornstarch with equal parts water and stir it into the curry. Do this during the last 30 minutes of cooking to achieve a thicker consistency.

What To Serve With Beef Keema Curry

You can serve your hearty Beef Keema Curry with aromatic sides like saffron rice, garlic naan, cucumber raita, crispy papadums, and tangy mango chutney. Or you can opt for steamed basmati rice, fresh green salad, or warm roti for simpler options.

How To Store Beef Keema Curry

In The Fridge:

I suggest you store Beef Keema Curry in an airtight container. It will last for up to 3 to 4 days. Make sure it’s completely cool before you put it in the fridge. Always reheat it thoroughly before serving again.

In The Freezer:

Yes, you can freeze Beef Keema Curry. Freeze it in sealed containers or freezer bags for up to 3 months. Label them with the date, so you know when to use them by. Thaw overnight in the fridge before reheating.

How To Reheat Beef Keema Curry

Reheat your Beef Keema Curry by placing it in a saucepan over medium heat. Stir it often, until it’s hot all through. This should take about 10 minutes. If it looks too thick, add a little water. Or, microwave it in a covered dish, stirring halfway through.

Check out More Slow Cooker Recipes:

• Slow Cooker Mayflower Curry
• Bored Of Lunch Slow Cooker Chicken Curry
• Slow Cooker Katsu Curry