Photo of Beef keema by WW

Beef keema

SmartPoints® value per serving
Total Time
30 min
10 min
20 min
Hot and spicy blends perfectly with cool yoghurt and coriander.


vegetable oil

2 tsp

brown onion

1 medium, finely chopped

extra lean beef mince

400 g

fresh red chilli

1 whole, finely chopped

Indian curry paste

2 tbs, mild korma variety

canned diced tomatoes

¾ cup(s), (210g)

frozen green peas

½ cup(s), (120g)

lemon juice

1 tbs

99% fat-free plain yoghurt

½ cup(s), (120g)

baby spinach leaves

60 g

fresh coriander

¼ cup(s), coarsely chopped


  1. Heat the oil in a large, deep, non-stick frying pan over medium-high heat. Cook the onion, stirring, for 3-4 minutes or until softened. Add the mince and cook, stirring to break up lumps, for 3-4 minutes or until browned. Add the chilli and curry paste and cook, stirring, for 1 minute or until fragrant.
  2. Add the tomato and ¾ cup (180ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Add the peas and simmer for 5 minutes or until sauce has thickened.
  3. Add the lemon and half the yoghurt and simmer, stirring, for 1 minute. Stir in the spinach and cook for 1 minute or until spinach wilts. Season with salt and pepper. Serve keema with a dollop of remaining yoghurt and topped with coriander.


SERVING SUGGESTION: Steamed baby carrots and green beans, plus steamed brown rice.

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