The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef Keema Curry with Brown Rice & Coriander Yoghurt
Inspired by the flavours of Sri Lanka, this speedy curry stars juicy British beef mince. Sizzled up with ginger, garlic, tomato, fresh sugar snaps and peppers. Serve with fluffy brown basmati. Top with a generous dollop of coriander yoghurt. Delish!
Ready in 20
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 pepper
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh coriander
- 80g sugar snap peas
- 2 tbsp tomato purée
- 1 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 280g beef mince (british beef mince (10% fat))
- 2 garlic clove
- 4cm fresh ginger
- 1 onion
Nutritional Information
Calories: 609
Protein: 40g
Carbs: 48g
Fat: 28g
Ingredients
- 1 pepper (use half)
- 10g beef stock powder (use half) (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 2 tbsp tomato purée (use half)
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
- 140g beef mince (british beef mince (10% fat))
- 1 tbsp Sri Lankan spice blend (use half) (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 4cm fresh ginger (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g sugar snap peas (use half)
- 2 garlic clove
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
Nutritional Information
Calories: 602
Protein: 39g
Carbs: 49g
Fat: 28g
Beef Keema Curry with Brown Rice & Coriander Yoghurt
Inspired by the flavours of Sri Lanka, this speedy curry stars juicy British beef mince. Sizzled up with ginger, garlic, tomato, fresh sugar snaps and peppers. Serve with fluffy brown basmati. Top with a generous dollop of coriander yoghurt. Delish!
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Cooking Instructions
Before you start
- Pull out a measuring jug, a large frying pan, a medium frying pan, a grater & a small bowl
Prep the veg
- Roughly dice the onion and pepper. Finely grate the garlic and ginger
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 3-4 mins, until softening
- Add the beef and cook for 5 mins, breaking up the beef with a wooden spoon, until golden brown. Season with salt and pepper
Build the keema
- Add the ginger, garlic, Sri Lankan spice and tomato puree to the pan. Cook for 2 mins, then add the stock powder and 250ml hot water (125ml for 1 person)
- Simmer for 3 mins, then add the sugar snaps
- Cook for a final 3-4 mins, until the sauce thickens. Season with salt and pepper
Make the coriander yoghurt
- Meanwhile, finely chop the coriander and place one-quarter into the small bowl, along with the yoghurt. Season with salt and pepper and stir to combine
Heat up the rice & plate up
- Heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt
- Stir the remaining coriander into the keema
- Share the beef keema between bowls, with the rice alongside. Finish with a dollop of coriander yoghurt
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