Description
A hearty, curry-spiced keema made with ground beef, roasted potatoes, and peas simmered in a creamy coconut-tomato sauce. Perfect served over rice or with naan for a comforting weeknight dinner.
Ingredients
Scale
Potatoes
- 1 lb yukon gold potatoes, diced into 1/2-inch cubes
- 1 tbsp olive oil
Meat & Aromatics
- 1 lb ground beef
- 1 large yellow onion, diced
- 1 tbsp fresh ginger, grated or finely minced
- 2 cloves garlic, minced
Spices & Paste
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 1 1/2 tbsp curry powder
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tbsp tomato paste
Liquids & Veg
- 1 14-oz can fire-roasted diced tomatoes
- 1 14-oz can full-fat unsweetened coconut milk
- 1 cup frozen baby peas
Finish & Serve
- 2 tbsp cilantro, chopped (plus extra for serving)
- Lime juice, to taste, for serving
- Steamed rice or naan, for serving
Instructions
- Roast potatoes: Heat the oven to 425°F. Toss potatoes with olive oil and spread onto a parchment-lined baking sheet. Roast 25-30 minutes, flipping halfway, until tender and golden brown.
- Brown beef & aromatics: In a Dutch oven over medium-high heat, add ground beef and onion. Cook, breaking up beef, until no longer pink and onion is translucent, about 6-7 minutes. Add grated ginger and minced garlic and sauté, stirring constantly, 1-2 minutes until very fragrant.
- Bloom spices: Add salt, pepper, curry powder, garam masala, turmeric, and tomato paste. Stir until paste is worked into beef and spices release fragrance, about 2 minutes.
- Build curry: Add diced tomatoes and coconut milk; stir well. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until curry thickens and turns a deep golden orange, about 10 minutes.
- Finish and combine: Stir in frozen peas and roasted potatoes. Simmer until peas are warmed through, 2-3 minutes. Remove from heat and fold in cilantro.
- Serve: Ladle over steamed rice or naan, finish with lime juice and additional cilantro, and serve immediately.
Notes
- Feel free to substitute ground turkey or lamb for a different flavor profile.
- For extra heat, add a pinch of chili flakes or a diced jalapeño with the onion.
- If you prefer a thicker curry, simmer a few minutes longer or mash some potatoes into the sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Indian-Inspired
Keywords: keema, beef curry, potato curry, coconut tomato curry, Indian-inspired, easy curry, weeknight dinner