Crisp baked potatoes piled high with rich, savoury beef keema make this the sort of comforting dinner that disappears quickly from the table. The fluffy potato soaks up the warmly spiced sauce, while peas, yoghurt and fresh coriander add colour and freshness.

🌶️ Our Medium Curry Powder gives the keema a beautifully balanced curry flavour without making it fiercely hot. It is an easy family supper, a brilliant change from serving curry with rice, and a very good excuse to load up a baked potato properly.

🧾 Ingredients

• 4 large baking potatoes
• 500g lean beef mince
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 tbsp Medium Curry Powder
• 2 tbsp tomato purée
• 200ml beef stock
• 150g frozen peas
• 2 tbsp natural yoghurt
• Fresh coriander

👩‍🍳 Instructions

1. Bake the potatoes at 200°C/180°C fan until crisp and tender, about 60 minutes.
2. Brown the mince in a frying pan, then add the onion and cook for 5 minutes.
3. Add garlic, curry powder and tomato purée and cook briefly.
4. Add stock and simmer for 15 minutes, then stir in the peas.
5. Split the potatoes and pile over the keema. Finish with yoghurt and coriander.

⏱️ Timings

Prep: 10 minutes | Cook: 1 hour | Serves: 4

🍽️ Serving Suggestions

Add mango chutney or a tomato and onion salad.

✨ Why This Recipe Works

A fluffy baked potato is a brilliant alternative to rice and turns keema into an easy family meal.

🌶️ Try It With

Try Hot Curry Powder for extra heat or Garam Masala for a more aromatic version.

🍽️ More Recipes Using Medium Curry Powder

• Chicken & Mango Curry
• Coconut Prawn Rice
• Roast Squash & Lentil Soup
• Chickpea & Spinach Pies
• Spiced Cauliflower Cheese

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Shop Medium Curry Powder.

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