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Keema Curry

Hearty Keema Curry: A Quick Comfort Meal for Everyone

Discover the warmth and flavors of Keema Curry in just 30 minutes, perfect for busy families and picky eaters.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Olive Oil Substitute with vegetable oil if desired.
  • 2 medium Yukon Gold Potatoes Can use sweet potatoes for added sweetness.
  • 1 pound Ground Beef Can be replaced by ground turkey or plant-based alternatives.
  • 1 medium Yellow Onion Shallots or leeks can serve as substitutes.
  • 1 tablespoon Fresh Ginger Ground ginger can be used if fresh is unavailable.
  • 3 cloves Garlic Garlic powder can substitute fresh garlic.
  • 1 teaspoon Sea Salt Adjust based on dietary needs.
  • 1/2 teaspoon Cracked Black Pepper Can be replaced with white pepper.
  • 2 tablespoons Curry Powder Use your favorite brand.
  • 1 tablespoon Garam Masala Can be replaced with an equal amount of curry powder.
  • 1 teaspoon Turmeric Adds color and a mild earthy flavor.
  • 2 tablespoons Tomato Paste Fresh diced tomatoes can be a substitute.
  • 1 can (14.5 oz) Fire-Roasted Diced Tomatoes Regular diced tomatoes can be used.
  • 1 can (13.5 oz) Full-Fat Unsweetened Coconut Milk Substitute with heavy cream or dairy-free alternative if needed.
  • 1 cup Frozen Baby Peas Swap with green beans or spinach.
  • 1/4 cup Cilantro Omit if desired.
  • 2 tablespoons Lime Juice Replace with lemon juice if necessary.
For Serving
  • 4 servings Steamed Rice or Naan Cauliflower rice can be used for a low-carb option.

Equipment

  • Dutch oven
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Dice Yukon Gold potatoes into even chunks and toss them in olive oil. Lay them out on a baking sheet and roast for 25-30 minutes until golden brown and crispy.
  2. In a Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add ground beef and diced yellow onion. Sauté for 6-7 minutes until browned and the onions are translucent.
  3. Stir in fresh grated ginger and minced garlic; sauté for an additional 1-2 minutes until fragrant.
  4. Mix in sea salt, cracked black pepper, curry powder, garam masala, turmeric, and tomato paste. Stir for about 2 minutes until aromatic.
  5. Pour in fire-roasted diced tomatoes and coconut milk, stirring well. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for about 10 minutes.
  6. Fold in frozen baby peas and roasted potatoes; simmer for an additional 2-3 minutes until warmed through.
  7. Ladle keema curry over steamed rice or serve with warm naan. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Ensure potatoes are cut uniformly for even roasting. Choose fresh spices for enhanced flavor. Balance spice levels if too spicy and store leftovers properly.

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