Indian Beef & Veggie Keema Curry
with Garlic Rice & Cashews
- cashews
- Milk
This easy, yet unforgettable Indian ground beef curry gets the royal treatment with simmered spices, aromatic garlic rice and a finish of roasted cashews. Who knew something that takes so little effort could be so very tasty?!
Ingredients
1 packet
basmati rice
1
onion
1
carrot
1 bag
green beans
1 knob
ginger
1 packet
beef mince
1 packet
tomato paste
1 box
coconut milk
1 sachet
beef-style stock powder
1 bag
coriander
1 packet
Crushed Roasted Cashews
(Contains: cashews; )
3 clove
garlic
2 sachet
Mumbai Spice Blend
Not included in your delivery
olive oil
20 g
butter (for the rice)
(Contains: Milk; )
1.5 cup
water (for the rice)
20 g
butter (for the curry)
½ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, melt butter (for the rice) with a dash of olive oil over a medium heat. • Cook 1/2 the garlic until fragrant, 1-2 minutes. Add basmati rice, 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 and keep covered until rice is tender and water has absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, finely chop brown onion. Thinly slice carrot into half-moons. Trim green beans and cut into bite-sized pieces. Finely grate ginger. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook onion and carrot, stirring occasionally, until softened, 4-5 minutes. • Add green beans and cook until tender, 3-4 minutes. Transfer veggies to a medium bowl and set aside.
• Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Push beef to one side of pan, then add butter (for the curry), Mumbai spice blend, ginger and remaining garlic and cook until fragrant, 1 minute. • Reduce the heat to medium, then add tomato paste, coconut milk, water (for the curry) and beef-style stock powder and stir to combine. • Return veggies to the pan, then season with salt. Stir to combine and simmer until thickened, 4-5 minutes.
• Roughly chop coriander. • Divide garlic rice between bowls. Top with Indian beef and veggie keema curry. • Garnish with crushed roasted cashews and coriander to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, tasty curry flavours, though some found it could use more spice or heat.
- Ease of prep: Quick and easy to prepare, with several mentioning it's great for busy weeknights.
- Suggestions: Consider using beef strips instead of mince for better texture; add extra vegetables like kumara for more variety.
- Next-day meals: Leftovers heat up well, making great lunches the following day.
- Kid-friendly: Many reported children enjoying this milder curry, even picky eaters.
