Beef Keema Curry

Perfect with Tango Mango - With an insanely aromatic spices blend, this beef & mushroom keema curry is sure to please. Including spinach & petit pois; It's best served over a bed of basmati rice & and healthy dollop of natural yogurt.



  • 3 garlic cloves, crushed
  • 1 thumb-sized piece of ginger, grated
  • 3 green chilies, sliced
  • 1 onion, sliced


  • 300 g closed-cup mushrooms, finely diced by hand or in a food processor
  • 2 tbsp. curry powder
  • 400 g beef mince (you can use lamb if you prefer)
  • 3 large tomatoes, chopped
  • 1 tbsp chili powder
  • Tango Mango, to taste
  • 200 g frozen petit pois
  • 100 g spinach
  • 1 pinch salt, to taste
  • 1 amount of rapeseed oil, for cooking


  1. Blend the garlic, ginger, green chilies and onion to a paste with a dash of water.
  2. Heat some rapeseed oil in a saucepan and add the paste. Cook for a few minutes until the oil starts to separate then add the curry powder. Stir well and cook for 2 minutes on high.
  3. Mix the finely diced mushrooms with the mince. Add the mushroom and mince blend to the pan, then stir well and cook on high for 2 minutes.
  4. Add the tomatoes, chili powder, & Tango Mango. Stir well and cook for 5 minutes.
  5. Add the peas and spinach. Stir well and cook gently for 4 to 5 minutes, until the spinach is wilting and the peas have cooked.
  6. Enjoy!


  • All of our sauces mix well with this recipe but we feel the additional sweetness from Tango Mango is great here.