Keema Curry
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INGREDIENTS:
▪1 large white onion, diced (about 225)
▪1 medium-large russet potato, peeled and diced (about 150g)
▪5-6 cloves of garlic, pressed ( 20-25g)
▪Olive oil
▪1 pound 85/15 ground beef
▪Salt
▪5g (2t) curry powder
▪3g (1 1/4t) garam masala
▪5g (2t) cumin
▪25g (1 1/2T) tomato paste
▪1 can (400 ml) full-fat coconut milk
▪200g water (about half a can)
▪150g (1 heaping cup) frozen peas
▪150g (1 bag) baby spinach, chopped
▪Steamed white rice for serving
INSTRUCTIONS:
In a 12" nonstick pan over medium-high heat, add olive oil, diced onions, diced potatoes, and a pinch of salt. Sauté for 3-4 minutes until the onions caramelize and potatoes start to become tender.
Add minced garlic, stir, and sauté for another 2 minutes.
Transfer veggies to a bowl and set aside.
Return pan to heat, add olive oil, beef, and a large pinch of salt. Brown the beef, breaking it down well as it cooks.
Add curry powder, garam masala, cumin, and tomato paste to the browned beef. Stir and fry the spices for 20-30 seconds.
Return the cooked potatoes & onions to the beef pan. Combine then add coconut milk and water. Bring to a simmer and cook until the sauce is reduced, and the potatoes are tender (about 10 minutes).
Season with salt, then add peas & spinach. Stir and cook until the spinach wilts (2-3 minutes).
Adjust consistency with additional stock or coconut milk if needed.
Serve over rice.
