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 Aloo Keema with Curried Potatoes & Onion Pickle
Our take on warming aloo keema stars tender high-protein British beef mince, with 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!
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 tbsp tomato purée
- 1 handful of fresh coriander
- 80g creamed coconut
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 500g beef mince (british beef mince (10% fat))
- 80g baby spinach
- 1 unwaxed lime
- 200g baby tomatoes
- 2 onion
- 2 pepper
- 4 large potatoes
Nutritional Information
Calories: 622
Protein: 35g
Carbs: 60g
Fat: 28g
Beef Aloo Keema with Curried Potatoes & Onion Pickle
Our take on warming aloo keema stars tender high-protein British beef mince, with 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!
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Cooking Instructions
Before you start
- Bring a large 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 3cm chunks (peel optional), then add to the saucepan
- Simmer for 15-18 mins, until soft, then drain
Prep & pickle
- Thinly slice the peppers. Peel and halve the onions, then thinly slice. Halve the tomatoes and lime. Rinse the spinach
- In the small bowl, combine half the onion and the juice from half the lime. Season with a pinch of salt and leave to pickle
Start the keema
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef and the remaining onion and season with salt and pepper. Cook for 5 mins, breaking up the beef with a wooden spoon, until golden brown
- Add the pepper, ginger & garlic paste, tomato puree and curry powder. Cook for a further 3-4 mins
Simmer simmer
- Add the tomatoes, creamed coconut and 250ml water to the pan. Simmer for 5 mins, until thickened
- Stir through the spinach and cook for 1 min, until wilted. Season with salt and pepper. Add a splash of water if it's too dry
Finish & plate up
- Roughly chop the coriander. Stir the coriander and cooked potato through the aloo keema, then share between bowls
- Top with the onion pickle. Garnish with the remaining lime, cut into wedges
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