Description
A flavorful and hearty Keema Curry featuring ground beef, roasted Yukon gold potatoes, and a blend of aromatic spices simmered in coconut milk. This comforting dish combines tender meat, vibrant spices, and creamy textures perfect for serving over rice or with naan bread.
Ingredients
For the Roasted Potatoes
- 1 tbsp olive oil
- 2 large Yukon gold potatoes (about 1 lb), diced into 1/2″ cubes
For the Curry
- 1 lb ground beef
- 1 large yellow onion, diced to 1/2″
- 1 tbsp fresh ginger, grated or finely minced
- 2 cloves garlic, minced
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
- 1 1/2 tbsp curry powder
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tbsp tomato paste
- 1 14-oz can fire-roasted diced tomatoes
- 1 14-oz can full-fat unsweetened coconut milk
- 1 cup frozen baby peas
- 2 tbsp cilantro, plus additional for serving
- Lime juice, to taste (for serving)
- Steamed rice or naan, for serving
Instructions
- Roast the Potatoes: Preheat your oven to 425°F. Toss the diced Yukon gold potatoes with olive oil until well coated. Spread them evenly on a parchment-lined baking sheet. Roast in the oven for 25-30 minutes, flipping halfway through, until the potatoes are tender and golden brown.
- Cook Beef and Onion: Heat a dutch oven over medium-high heat. Add the ground beef and diced onion. Cook while stirring frequently to break up the beef into small pieces. Continue cooking until the beef is no longer pink and the onions are translucent, about 6-7 minutes.
- Add Aromatics: Stir in the grated ginger and minced garlic, sautéing for 1-2 minutes until the mixture is very fragrant, stirring constantly to prevent burning.
- Incorporate Spices and Tomato Paste: Add the sea salt, black pepper, curry powder, garam masala, turmeric, and tomato paste. Stir thoroughly to combine, allowing the tomato paste to fully integrate with the beef and spices. Cook for about 2 minutes until fragrant.
- Add Liquids and Simmer: Pour in the fire-roasted diced tomatoes and full-fat coconut milk. Stir well and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer, stirring occasionally, until the curry thickens and deepens in color to a rich golden orange, approximately 10 minutes.
- Finish the Curry: Stir in the frozen baby peas and the roasted potatoes. Continue simmering for 2-3 minutes until the peas are heated through. Remove the pot from heat and stir in the fresh cilantro.
- Serve: Spoon the keema curry over steamed rice or serve alongside warm naan. Garnish with additional fresh cilantro and a squeeze of lime juice to brighten the flavors. Serve immediately for best taste.
Notes
- Roasting potatoes separately ensures they become crispy and golden, preventing them from getting soggy in the curry.
- Use fire-roasted diced tomatoes to add a smoky depth of flavor to the dish.
- Adjust the amount of curry powder and garam masala to your preferred spice level.
- For a dairy-free, gluten-free meal, serve with steamed rice; naan bread is also a traditional accompaniment if gluten is not a concern.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian
