Beef Aloo Keema with Curried Potatoes & Pickled Onion

Serving size

1 person 2 people 4 people

Ingredients

1 onion (use half)
2 tsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
15g creamed coconut (use half)
250g kashmir rogan josh curry sauce (use half) (Celery, Mustard, Nuts, Peanuts, Sesame, Soya)

(Onion (63%), Water, Sunflower Oil, Tomato Paste (3%), Salt, Ground Spices (Paprika, Turmeric, Cumin Seeds, Coriander, Seeds, Fennel Seeds, Cardamom, Cloves, Bay Leaf), Garlic, Ginger, Coriander Leaves, Spice Extract.)
1 handful of fresh coriander (use half)
1 unwaxed lime (use half)
2 large potatoes
40g baby spinach (use half)
110g baby tomatoes (use half)
140g beef mince

(british beef mince (10% fat))

Allergens

May Contain: Celery, Mustard, Nuts, Peanuts, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	845Kcal
	424kJ	3536kJ
Fat	3.6g	30g
of which saturates	1.5g	12g
Carbohydrates	12g	101g
of which sugars	1.8g	15g
Protein	4.9g	41g
Salt	0.22g	1.8g
Fibre	1.8g	15g

Ingredients

1 handful of fresh coriander
250g kashmir rogan josh curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya)

(Onion (63%), Water, Sunflower Oil, Tomato Paste (3%), Salt, Ground Spices (Paprika, Turmeric, Cumin Seeds, Coriander, Seeds, Fennel Seeds, Cardamom, Cloves, Bay Leaf), Garlic, Ginger, Coriander Leaves, Spice Extract.)
280g beef mince

(british beef mince (10% fat))
15g creamed coconut
40g baby spinach
1 unwaxed lime
110g baby tomatoes
1 onion
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
2 large potatoes

Allergens

May Contain: Celery, Mustard, Nuts, Peanuts, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	665Kcal
	434kJ	2781kJ
Fat	4.6g	29g
of which saturates	1.9g	12g
Carbohydrates	10g	62g
of which sugars	2.1g	13g
Protein	6.0g	38g
Salt	0.29g	1.8g
Fibre	1.7g	11g

Back

High protein 1/3 daily fibre 5 plants Speedy Sauce

Beef Aloo Keema with Curried Potatoes & Pickled Onion

Prep time: 15 mins

Total time: 20 mins

Cuisine: Indian

Food group: Beef

Our take on warming aloo keema stars tender high-protein British beef mince, simmered in a fiery Rogan Josh sauce. Then stir through golden curried potatoes and leafy spinach. Garnish with vibrant pickled onion, to complete the dish. Even better? One serving provides 1/3 of your daily fibre!

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a small bowl, a sieve, a peeler & a measuring jug

Boil the potatoes

Dice the potatoes into 2cm chunks (peel optional), then add to the saucepan with half the curry powder. Simmer for 15-18 mins, until soft, then drain

Prep the rest

Meanwhile, peel and halve the onion, then thinly slice. Halve the tomatoes and lime. Rinse the spinach
Add one-third of the onion to the small bowl, along with the juice from half the lime and a pinch of salt. Set aside to pickle

Start the aloo keema

Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the beef and the remaining onion. Season with salt and pepper
Cook for 7 mins, breaking up the beef with a wooden spoon, until golden brown. Add the tomatoes and the remaining curry powder. Cook for another 1 min

Finishing touches

Stir the Rogan Josh sauce, creamed coconut and 75ml water (40ml for 1 person) into the beef. Stir until the coconut dissolves, then simmer for 3-4 mins, until thickened
Stir through the spinach and cook for a final 1 min, until wilted. Season with salt and pepper to taste

Plate up

Roughly chop the coriander. Stir the cooked potato and half the coriander through the aloo keema, then share between bowls. Top with the pickled onion. Garnish with the remaining coriander and lime, cut into wedges