Keema Curry (Ground Beef and Peas)
Published Jan 13, 2026
Keema curry is an Indian dish made with ground beef, peas, onion, garlic, ginger, and warm spices. A one-skillet dinner usually served with rice or naan.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Try my Indian keema curry recipe!
The first time I ordered Keema Curry was at an Indian restaurant, and I really wasn’t expecting much, but was burnt out on chicken curry, so I thought why not. All I remember thinking at the time is “I should have ordered this sooner!” It’s so simple, but so good! One of those dishes that doesn’t really make sense on why it’s amazing, but it is! My version of keema curry uses ground beef, peas, onion, garlic, ginger, and a short list of spices, all cooked in one skillet. I make it on weeknights because it cooks in one skillet and requires little prep or planning. It’s deeply spiced, a little saucy, and filling. I usually serve it with basmati rice or naan, depending on what’s already in the kitchen.
Happy Cooking!
– Yumna
Keema Curry Ingredients
- Ground beef: I use lean ground beef for this recipe. You could also make it with ground turkey, ground chicken, or ground lamb.
- Peas: You want to use frozen if you can because they have more of a bite to them, which helps with the texture. You can use canned peas, but they do tend to be mushy so it changes the bite of the keema.
- Yellow onion: Read my tips on how to dice an onion.
- Garlic: Here’s how to mince garlic. You can also use jarred minced garlic, or even use ¾ teaspoon garlic powder instead.
- Ginger: And here’s how to grate ginger. Fresh tastes best, but if you don’t have it, use a ¼ teaspoon of powdered ginger for every 1 teaspoon of fresh ginger.
- Tomato paste: Ketchup is a good substitute; it’s just a 1:1 ratio, so you’d use two tablespoons of ketchup instead of tomato paste.
- Olive oil: If you’re out, any neutral oil works.
- Spices and seasonings: Curry powder, coriander, cumin, turmeric, and salt.
How to Make Keema Curry
Keema Curry Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 pound lean ground beef
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1 teaspoon coriander
- 1 teaspoon cumin
- ½ teaspoon turmeric
- 2 tablespoons tomato paste
- ½ cup water
- 1 cup frozen peas
- Cooked rice or warm naan for serving
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and cook for 5–7 minutes, or until softened and golden.
- Stir in the garlic and ginger and cook for 1 minute, until fragrant.
- Add the ground beef, curry, salt, coriander, cumin, and turmeric. Cook the beef, breaking it apart with a wooden spoon, for 5–7 minutes, or until browned.
- Add the tomato paste and water and stir to combine and create a sauce.
- Add the peas, cover, and simmer for 10 minutes to let the flavors meld. Serve with rice or naan.
Notes
- My Top Tip: Don’t rush the beef. Once all the pink is cooked out, let it get a good sear and caramelization. Spread it out and let it sit for a minute, then stir and let it sit for another minute before moving on to add the tomato paste and water. That little bit of browning adds a lot of flavor and makes a big difference.
- Storage: Once cooled, store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, or in the microwave until warmed through.
- Freezing: Once cooled, store the beef keema curry in a freezer-safe bag. It’ll last in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat or in the microwave until warmed through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Fully cook the onions. They should be soft and lightly golden. If you rush the onions, the curry won’t be as flavorful.
- Don’t skip simmering. It helps the curry thicken and builds flavor. Even just 10 minutes make a big difference.
Serving Ideas
- Rice: Basmati Rice, Turmeric Rice, Crispy Persian Rice
- Bread: Homemade Naan, Homemade Pita Bread, Homemade Flatbread
- Sides: Cauliflower Fritters, Lentil Salad, Air Fryer Potatoes
FAQs
You may have added too much water. Let the curry simmer for longer on the stove with the lid off to thicken it up.
