Indian Spiced Mince and Peas

I love Indian cuisine, especially this Indian Spiced Mince and Peas recipe – I’d go so far to say it is my favourite kind of food. So I was especially thrilled to see a curry on Jamie Oliver’s list of ’10 recipes to save your life’. In case you hadn’t heard, as part of Jamie Oliver’s Food Revolution, I was one of 10 people selected world-wide to put my spin on 10 of Jamie’s favourite staple recipes.

I’ve shared quite a few of my favourite Indian style curries already here on the website (Quick and Easy Dhal, Simple Vegetable Curry and my very popular Chicken and Almond curry) so I thought for this part of the challenge I’d share this really quick, budget friendly family favourite – my Indian Spiced Mince and Peas.

This Indian Spiced Mince and Peas dish is a quick, delicious meal that combines aromatic spices with juicy tomatoes, tender beef mince and sweet peas. It’s perfect for busy weeknights and can easily be served with rice, quinoa, or a low-carb alternative like cauliflower rice.

Health benefits

Beef mince provides a great source of high-quality protein and essential vitamins like B12, which is crucial for energy production and brain function. The spices (turmeric powder, ginger, coriander powder, garam masala) in this dish add anti-inflammatory benefits, while the coriander (cilantro) and peas boost its fibre and vitamin content.

Ingredients

This recipe calls for simple ingredients like beef mince (ground beef), garlic cloves, fresh ginger, onions, tomatoes, and fresh or frozen peas. A variety of spices such as cumin powder, garam masala, and coriander powder add rich, Indian-inspired flavours to the dish. The recipe also provides flexibility with add-ins like vegetables or different grains.

How to make Indian Spiced Mince and Peas

Start by sautéing onions in your choice of fat, then add garlic, ginger, and spices to bloom the flavours. Stir in the beef mince and tomatoes, cooking until the mince is browned. Add peas in the final minute to keep them fresh and vibrant, then garnish with fresh coriander before serving.

Serving suggestions and how to store

Serve with rice, quinoa, or cauliflower rice. It’s also delicious paired with a fresh leafy salad or steamed vegetables, and a dollop of natural yoghurt. A side of nann bread never goes astray too. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.

Vary Indian Spiced Mince and Peas to suit your dietary needs

To make it vegetarian, replace the beef mince with canned brown lentils. For an onion and garlic-free version, use extra ginger to enhance the flavour. You can also add more vegetables to boost the nutritional value.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

Indian Spiced Mince with Peas

Prep 5 minutes minutes

Cook 10 minutes minutes

Total 15 minutes minutes

Serves: 4

Dinner won't get any more budget friendly, easier or tastier then my Indian Spiced Mince with Peas. This is one meal sure to go on regular rotation. Gluten, grain and dairy-free.  

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Ingredients

• 30 g butter, ghee or coconut oil (2 tbsp)
• 1 onion/s (large) chopped
• 2 clove/s garlic - chopped
• 1 tbsp ginger root - peeled and finely grated
• 2 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp sweet paprika
• 1 tsp sea salt - or to taste
• chilli flakes - to taste (optional)
• 500 g beef mince
• 4-5 roma tomatoe/s - roughly chopped
• 150 g peas (1 cup) fresh or frozen
• ¼ bunch/s fresh coriander leaves - to serve

Serve

• Rice, quinoa or cauliflower rice (to serve)

Method

• In a large frypan or wok, heat the butter, ghee or coconut oil and sauté the onion over a medium heat for a few minutes to soften.
• Add the garlic, ginger and spices and fry, stirring well for about a minute.
• Now add the mince and tomatoes and stir-fry until the mince is cooked.
• Add the peas and cook for a minute or two. Stir through the coriander and serve immediately.
• Taste and adjust the seasoning if necessary.

Tip

• Other vegetables can be added to the mix when stir frying. Cut them small so they cook quickly with the mince.

Serve

• With rice or cauliflower rice (pictured here).
• I also serve with a leafy salad or steamed vegetables.
• It's lovely with a dollop of natural yoghurt too.

Make-ahead

• Re-heat in a pot or wok over a low heat until just hot.

Store

• Leftovers are great for school lunches (in the thermos) or even wrapped in a fresh spring roll.
• Store in an airtight container in the fridge.
• Can also be frozen.

Variations

Different or more vegetables

Go ahead - it's a great base to add to. 

Onion and Garlic-free

Replace the onions and garlic with and extra 2cm's of ginger.

Vegetarian

Replace the mince with two cans of brown lentils (drained and rinsed). Serve with rice or quinoa to ensure you have a complete protein.

 

I'd love for you to share how you like this delicious, super simple recipe. Post a comment below or rate this recipe.

Course: Main Course

Cuisine: Indian

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