Can You Use Curry on Ground Beef

This Keema Curry is a recipe I've made dozens of times for anybody I honey – and almost of the people I like. This incredibly flavorful ground beef curry with peas and potatoes is the definition of condolement food, and so easy to make. I hope you'll fall in love with it as hard as we take – even the kids agree, it's the very best Indian condolement food!

Jump to:

• What is Keema Curry?
• How to Cook Keema Curry
• What to Serve with Basis Beef Back-scratch
• Dietary Accommodations, Variations, and Storage
• More than Easy Condolement Food Recipes
• Recipe

If you've had dinner at my home more than a few times, I've probably served yous this Keema Curry recipe. It's one of my favorite meals to prepare for everything from weeknight dinners to meal prep to dinner parties. Information technology's but that easy, just that flavorful, and merely that flexible.

If you lot're intimidated by Indian cooking or curries, this is an excellent recipe to get-go with. Keema Curry is incredibly like shooting fish in a barrel and straightforward, super forgiving, relatively quick (about 30 minutes!), and the effect is a restaurant-quality Indian curry recipe that you'll be pumped to share with anyone and anybody! Even my picky eater children love it. Swoon.

What is Keema Curry?

Keema is an Indian ground beef or lamb back-scratch recipe simmered with peas, potatoes, tomatoes, coconut milk, and spices. "Keema" translates to minced meat (aka ground meat) and the traditional variations are prepared with eitherpeas (keema matar) or potatoes (keema aloo) or in the case of this detail recipe, both.

My accept on Keema Back-scratch is an adaptation of this recipe by Grace Parisi via Nutrient and Wine. I first discovered this recipe 5 or 6 years agone. Our oldest was a toddler, and a terrible restaurant companion. Cameron and I missed our favorite Indian restaurant like whoah, so I went on a mission to make and perfect as many eating place-quality Indian recipes as possible – and this i has been on rotation always since.

Over the years I've updated and adapted the recipe, and this recipe is the issue of my personal tweaks. I pre-roast the potatoes instead of simmering them in the curry, which intensifies their sweetness. Fire roasted tomatoes and a dollop of tomato paste bring depth, while turmeric and garam masala really round out the flavor. The finished curry is spiced, but non hot spicy, with a rich and creamy finish.

How to Cook Keema Curry

This keema back-scratch starts with a base of ground beefiness seasoned with garlic, fresh ginger, curry, garam masala, and turmeric. It's so simmered with tomato paste, burn down roasted tomatoes and coconut milk until rich in both hue and flavor. Flossy roasted yukon gold potatoes, peas, and chopped cilantro are stirred in at the cease. The result is a hearty beef curry dish that is the summit of like shooting fish in a barrel comfort food!

Showtime the potatoes. Toss one pound of diced yukon gold potatoes with olive oil. Spread onto a parchment lined baking canvas and roast in a 425°F oven for xxx minutes, stirring once halfway through.

Brown a pound of ground beefiness in a dutch oven, cooking until it'southward no longer pink and breaking up into small-scale pieces with a wooden spoon. Once browned, add a diced sweetness onion, 2 cloves of minced garlic, and a tablespoon of freshly grated ginger.

Simmer the beefiness with the onions, garlic, and ginger until the onions are soft.

Add a tablespoon of tomato paste, along with spices (curry pulverisation, garam masala, and turmeric), common salt and pepper. Stir until the tomato paste and spices are worked into the beef.

Add a tin of diced burn-roasted tomatoes and a can of full fatty, unsweetened coconut milk. Simmer and stir until the curry turns into a rich gilt-orange hue. The potatoes should finish roasting correct around the same time the curry finishes.

Add the roasted potatoes and peas to the keema curry, and estrus until the vegetables are warmed through. Remove from rut, and stir in a couple tablespoons of chopped cilantro.

What to Serve with Ground Beef Curry

• Serve the keema back-scratch over your base of choice, then top with a squeeze of lime and more than fresh cilantro. For a hot spicy end, drizzle with sriracha.
• Steamed white or brown rice
• Saffron rice
• With chapati or naan breadstuff
• With roasted cauliflower, or over cauliflower rice, for a low carb meal

Dietary Accommodations, Variations, and Storage

• Naturally gluten costless and dairy free.
• Make it Whole30 or paleo – omit the peas and substitute with spinach; serve over cauliflower rice or aslope roasted cauliflower.
• Make it depression carb – substitute roasted cauliflower for roasted potatoes and serve equally-is.
• Feel free to utilize basis lamb in place of ground beef.
• This recipe is first-class for repast prep! It keeps in a tightly sealed container in the refrigerator for upwardly to a week.
• You tin and should double this recipe and save half for a freezer stash! Information technology freezes similar a dream, and I always have some tucked abroad for crazy weeknights. Ideally, gear up the curry through step six below, simply exercise not add the frozen peas and cilantro. Defrost, reheat over a depression flame, so add in the peas and cilantro once heated through.

More than Easy Comfort Food Recipes

• Easy Weeknight Picadillo
• Italian Sausage and Peppers over Cauliflower Puree
• Pomegranate Chicken
• Cauliflower Shawarma Buddha Bowl
• Veggie-Packed Hamburger Soup

Did you make Keema Beef Curry? I'd love to know how it turned out! Leave a comment and a rating beneath.

While you lot're at it, let'due south exist friends – follow me on Pinterest and Instagram for the latest and greatest.

Recipe

• i tbsp olive oil
• 2 large yukon gold potatoes (about 1 lb), diced into ½″ cubes
• ane lb ground beef
• 1 large onion, diced to ½″
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• ane tsp sea or kosher salt
• 1 tsp cracked black pepper
• ane ½ tbsp curry powder
• 1 tsp garam masala
• ½ tsp turmeric
• 1 tbsp tomato paste
• ane 14-oz can burn-roasted diced tomatoes
• 1 xiv-oz can full-fat unsweetened coconut milk
• ane c frozen baby peas
• 2 tbsp cilantro, plus boosted for serving
• lime juice, to taste, for serving
• rice or naan, for serving

• Heat the oven to 425°F. Toss the potatoes with olive oil and spread onto a parchment lined baking canvas. Transfer the blistering sheet to the oven and roast until tender and golden browned, stirring once halfway through, 25-thirty minutes.

• Oestrus a dutch oven over medium high oestrus. Add the ground beef and cook, stirring frequently to pause upwards the pieces, until no longer pink, six-vii minutes.

• Add the onion, ginger, and garlic. Sautee, stirring frequently, until the onion softens and turns translucent, 5 minutes.

• Add together the salt, pepper, curry powder, garam masala, turmeric, and tomato paste. Stir until the spices are fragrant and the tomato paste is worked into the beef, virtually 1 infinitesimal.

• Add the tomatoes and kokosnoot milk and give everything a good stir. Bring the liquid to a boil, then reduce to medium low. Simmer, stirring occasionally, until the curry thickens and the colour turns a deep gilded orange, 10 minutes.

• Stir in the frozen infant peas and roasted potatoes. Simmer until the peas are warmed through, 2-3 minutes. Remove from oestrus and stir in the cilantro.

• Ladle into serving bowls over your base of choice (rice, naan or other, see postal service notes), sprinkle with lime juice and cilantro, and serve immediately. Leftovers can be stored in a tightly sealed container in the fridge for up to 1 week, or frozen in an airtight container for upwards to 2 months. Run across posts notes regarding best practices for freezing.

Calories: 616 kcal (31%) , Carbohydrates: 59 g (twenty%) , Protein: 35 g (seventy%) , Fat: 32 yard (49%) , Saturated Fatty: 23 chiliad (115%) , Polyunsaturated Fatty: 1 yard , Monounsaturated Fatty: 10 g , Trans Fatty: 0 g , Cholesterol: 101 mg (34%) , Sodium: 1021 mg (43%) , Potassium: 994 mg (28%) , Fiber: 9 one thousand (36%) , Sugar: eighteen thousand (20%) , Vitamin A: 800 % (800%) , Vitamin C: 51.2 % (51%) , Calcium: 130 % (130%) , Fe: 7 % (7%)

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Source: https://oursaltykitchen.com/keema-curry/

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