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 with Brown Basmati Rice & Coriander Yoghurt
Inspired by the flavours of Sri Lanka, our keema stars British beef mince, sweet fresh peas and juicy red pepper. Dish it up with rice and top with a generous dollop of coriander yoghurt for freshness. Delish!
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 4 tbsp tomato purée
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 500g 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
- 200g sugar snap peas
- 500g beef mince (british beef mince (10% fat))
- 4 garlic clove
- 4cm fresh ginger
- 2 pepper
- 1 onion
Nutritional Information
Calories: 541
Protein: 34g
Carbs: 43g
Fat: 25g
Beef Keema with Brown Basmati Rice & Coriander Yoghurt
Inspired by the flavours of Sri Lanka, our keema stars British beef mince, sweet fresh peas and juicy red pepper. Dish it up with rice and top with a generous dollop of coriander yoghurt for freshness. Delish!
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Cooking Instructions
Before you start
- Pull out 2 medium frying pans, a small bowl, a measuring jug & a grater
Prep & soften the veg
- Finely dice the onion. Dice the peppers into 2cm chunks
- Heat a medium frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and pepper and cook for 1-2 mins, until starting to soften. Season with salt and pepper
Make the keema
- Finely grate the ginger and garlic
- Increase the heat to hight, then add both to the pan, along with the beef and cook for 5 mins, breaking up the beef with a wooden spoon, until golden brown
- Add the sugar snaps, tikka paste, tomato puree and stock powder, then pour in 250ml hot water. Bring to a boil and simmer for 6-8 mins, until the beef is cooked through
Make the coriander yoghurt
- Meanwhile, finely chop the coriander, then add half to the small bowl, along with the yoghurt. Mix well and season with salt and pepper. Add a splash of water to get the yoghurt to a drizzling consistency
Get the rice on
- Heat the other 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
Plate up
- Stir the remaining coriander into the keema, then serve into bowls, with the rice alongside. Drizzle the coriander yoghurt on top
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