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Simple Beef Curry with Peas

This simple beef curry borrows flavours from a classic Indian keema curry but uses a cheaper cut of meat and slowly simmers it on the stovetop.

Portrait image of a steaming bowl of a simple rich beef curry with peas

Indian Curry With Peas.

This curry with peas is far from being one of my “authentic” Indian curries. It is stripped back and simplified but still absolutely delicious!.

The great news about that is that this dish is easy to make from a fairly small pantry of spices.

There are definite nods in this recipe to Keema Matar which is typically a minced mutton or lamb dish with peas.

Beef is a wonderful meat to use in a curry because it has a big flavour. That means that it stands up well to big spices and still plays a part in the dish.

As much as I love a good chicken curry, the simple truth is that the flavour of the chook is often completely hidden.

The peas in this recipe are so important, they add little explosions of sweetness that balance the dish.

If you want a couple more beef curry ideas then you should check out my beef bhuna and my Thai beef massaman curry recipes!

Portrait image of a rich beef curry with peas served in a white bowl

What Cut Of Beef To Use.

The recipe here calls for a stewing beef and in reality that refers to a whole slew of cheaper cuts of meat.

I usually go for shin of beef, it is the cut of meat that I recommend in both my beef vindaloo and beef dopiaza recipes.

Shin of beef is a very un-loved piece of meat. It has not gained the popularity that some of the cheaper cuts of meat have picked up in recent years.

That makes it really affordable and it is also packed full of flavour.

It is a piece of meat with lots of connective tissue, this breaks down and help thicken and enrich any sauce or gravy.

Neck, is also really good although less common to find but any form of braising steak will work well.

Portrait close up image of a steaming hot rich beef curry with peas

Serving Suggestions.

I sometimes feel like a stuck record when I recommend a naan bread as a side for a curry. So this time I will recommend…

Naan bread! Are you daft? That thick and unctuous gravy is just begging for naan!

I do however like this curry with wholegrain brown rice rather than plain basmati.

But if you wanted to do something really different a side of my roasted Bombay potatoes is great with this… with naan of course!

Simple Beef Curry Recipe with Peas
Yield: 2 Servings

Simple Beef Curry Recipe with Peas

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

This simple beef curry is the perfect gentle introduction to Indian flavours, you spend 15 minutes at the stove then walk away to drink in the aroma for a couple of hours!

Ingredients

  • 2 Tbsp Cooking Oil
  • 350 g Stewing Beef
  • 150 g Onion
  • 4 Cloves Garlic
  • 1 Tsp Kashmiri Chilli Powder
  • 1 Tsp Turmeric Powder
  • 1/2 Tsp Ground Cumin
  • 1/2 Tsp Ground Cumin
  • 3/4 Tsp Ground Fenugreek
  • 1 Tbsp Garam Masala
  • 1 Tbsp Tomato Paste
  • 150 ml Tomato Passata
  • 100 g Peas
  • Salt to Taste

Instructions

  1. Cut the beef into a 2cm dice.
  2. Dice thin onion into a 5mm dice.
  3. Chop the garlic as finely as you can.
  4. Heat the oil over a medium high heat in a heavy bottomed pan.
  5. Brown the beef taking care not to overcrowd the pan.
  6. When the beef is browned set aside
  7. Add the onions to the pan and cook for 5 minutes stirring occasionally.
  8. Return the beef to the pan and add the garlic.
  9. Reduce the heat to medium.
  10. Stir in the chilli powder, cumin, coriander, fenugreek, garam masala and cook for a minute to allow the spices to become fragrant.
  11. Pour in the tomato passata and tomato paste and stir.
  12. Season with salt to taste then add a lid.
  13. Reduce the heat to low and cook for 1 hour and 40 minutes.
  14. Remove the lid and turn the heat up just a little and reduce the gravy down for the final 20 minutes.
  15. Stir in the frozen peas for the last 2-3 minutes of the cooking time.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 756Total Fat: 50gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 153mgSodium: 428mgCarbohydrates: 25gFiber: 6gSugar: 9gProtein: 52g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
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Lisa | Tiny Kitchen Capers

Friday 9th of February 2018

This looks so delicious! What a beautiful dish!

Brian Jones

Saturday 10th of February 2018

Thank you.

Ramona

Friday 9th of February 2018

I could curry all day long, I absolutely love curries. This combination of beef and peas sounds absolutely amazing and it’s defo a combo I must try since I’m a fan of both. A good old curry like this comes as a treat any time definitely a recipe that I’m going to save and make fairly soon. It’s actually made me really hungry right now ???

Brian Jones

Saturday 10th of February 2018

Thank you... I love Indian flavours and this one is superb.

Deanna

Friday 9th of February 2018

oh wow! I love to have a large bowl of this. It snowing here in Cleveland and this would be so filling on a day like this!

Brian Jones

Saturday 10th of February 2018

It is a corking recipe, give it a go and enjoy :)

OH LA LATKES

Friday 9th of February 2018

I will definitely try this recipe as peas and beef are 2 of my favourite ingredients and the prep time is just 20mins. Sound fantastic to me! Also, I really like the potato reference in your name. We'd say "Krumpln" in Austria.

Brian Jones

Friday 9th of February 2018

Haha, it is so rare for people to pick up on the Krumpli reference :) Although I guess you being fairly close it makes sense, there are not many of us writing in the English language in this part of the world, I know on person in Germany and another in Croatia. Have fun with the curry, it is a really tasty foll proof recipe.

Deborah

Thursday 12th of January 2017

Looks like just the ticket for tonight - can it be adapted for a slow cooker?

Brian Jones

Thursday 12th of January 2017

Hi Deborah... It most certainly would work in a slow cooker, the sauce would not reduce as much in there so it would be more liquid but if you were to transfer it to a large pan on a high heat and reduce for 5-10 minutes before serving (remove the meat first) and then add the meat back in with the peas you should be pretty much sorted.