Keema Curry

A rich, spiced beef curry with rice for a hearty family meal.

Allergens: contains celery, cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 75g carbs · 6g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.

Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Finely chop the red onion and celery sticks. Weigh out 300g of long grain rice. This step should take about 5 minutes.
2. Place the rice in a large pan, add 600ml of water, a pinch of salt, and bring to the boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for 15 minutes. Remove from the heat and leave to steam for a further 10 minutes. The rice should be fluffy and cooked through.
3. Heat 1 tbsp of vegetable oil in a large frying pan over medium heat. Add the beef mince and cook, breaking it up with a wooden spoon, until browned all over. This should take about 5 minutes. The mince should be evenly browned and no longer pink.
4. Add the chopped red onion and celery sticks to the pan with the mince. Cook for 5 minutes, stirring occasionally, until the vegetables are softened. The onions should be translucent and the celery should be slightly tender.
5. Add the chopped tomatoes, 1 tsp of caster sugar, 1 tsp of salt, 1 tsp of ground cumin, 1 tsp of ground coriander, 1 tsp of ground turmeric, and 1 tsp of black pepper to the pan. Stir well to combine. Cook for 10 minutes, stirring occasionally, until the mixture thickens. The tomatoes should be broken down and the mixture should be a deep red color.
6. Reduce the heat to low, cover the pan with a lid, and simmer for 15 minutes. This will allow the flavors to meld together. The curry should be thick and the spices should be well incorporated.
7. Heat the oven to 220°C (200°C fan). Place the naan bread on a baking tray and bake for 5 minutes, or until lightly toasted. This step should take about 5 minutes.
8. Fluff up the rice with a fork and serve in bowls. Spoon the keema curry over the rice and serve with the toasted naan bread on the side. Garnish with fresh coriander if desired.

Tips

• To make this recipe cheaper, swap the beef mince for lamb or chicken. You can also use frozen vegetables instead of fresh.
• To batch‑cook and portion this recipe for the week, cook the keema curry and rice separately, then portion them into containers. Store the keema curry and rice in separate containers in the fridge for up to 48 hours or in the freezer for up to 2 months.
• To reheat the keema curry safely, transfer it to a microwave‑safe bowl and cover with a damp paper towel. Microwave on high for 2‑3 minutes, stirring halfway, until steaming hot throughout. Reheat only once, until steaming hot throughout.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Beef mince · about 500g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Beef and Bean Chili, Beef & Potato.
• Red onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Celery sticks · about 400g left
  Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree.
• Chopped tomatoes · about 200g left
  Once opened, move the rest into a covered container in the fridge and use within 2 days, or freeze it. Use it in: Chilli con carne, Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake.
• Long Grain Rice · about 700g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, Jerk chicken with rice and peas.
• Caster sugar · about 996g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs.
• Unsalted butter · about 222g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
• Semi skimmed milk · about 900ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).