HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Indian Beef Keema Curry
Quick Indian Beef Keema Curry

Quick Indian Beef Keema Curry

with Garlic Rice & Cashews

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This mildly spiced beef mince curry is sure to be a household hit. It comes together with a good glug of coconut milk, and in four simple steps - some of which are kid-friendly; check out our tips for little chefs peppered through the recipe!

Tags:Kid FriendlyQuickNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 packet

basmati rice





1 bag

green beans

1 packet

beef mince

1 packet

ginger paste

1 packet

tomato paste

1 tin

coconut milk

1 sachet

beef-style stock powder

1 bag


1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 sachet

Mumbai spice blend

(May be present Gluten)

Not included in your delivery

olive oil

20 g

butter (for the rice)

1.5 cup

water (for the rice)

20 g

butter (for the sauce)


½ cup

water (for the curry)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4358 kJ
Fat53.9 g
of which saturates30.5 g
Carbohydrate91 g
of which sugars20.1 g
Protein41.9 g
Sodium1867 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Finely chop garlic. • In a medium saucepan, heat the butter (for the rice) with a dash of olive oil over medium heat. • Cook 1/2 the garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes (the rice will finish cooking in its own steam, so don't peek!).


• While rice is cooking, finely chop onion. Thinly slice carrot into half-moons. Trim green beans and slice into thirds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring occasionally, until softened, 4-5 minutes. • Add green beans and cook until tender, 5-6 minutes. Transfer veggies to a medium bowl and set aside.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!


• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Push mince to one side of the pan, then add the butter (for the sauce), Mumbai spice blend, ginger paste and remaining garlic. Cook until fragrant, 1 minute. • Reduce heat to medium, then add tomato paste, coconut milk, the water (for the curry) and beef-style stock powder. Stir to combine. Return veggies to pan. Season with salt, then stir to combine. Simmer until thickened, 4-5 minutes.


• Roughly chop herbs. • Divide garlic rice between bowls. Top with Indian beef keema curry. Sprinkle with roasted cashews and herbs to serve.

Little cooks: Add the finishing touch by sprinkling over the garnishes!