Keema Curry
Keema curry is a delicious Indian dish. I cooked mine with ground beef. It's hearty, flavorful, and perfect for soaking into rice. Whether you're a fan of Indian cuisine or looking to try something new, keema curry is sure to satisfy your taste buds.
Ingredients
- 30 g olive oil
- 225 g white onion, small diced
- 150 g medium-large russet potato, peeled and diced ½ inch
- 25 g garlic, minced
- 450 g 85/15 ground beef
- 10 g kosher salt, divided, plus more to taste
- 5 g curry powder
- 3 g garam masala
- 5 g cumin
- 25 g tomato paste
- 400 g full-fat coconut milk
- 225 g water
- 150 g frozen peas
- 150 g baby spinach, chopped, 1 bag
- Steamed white rice for serving
Instructions
- In a large (12”) nonstick pan over medium-high heat, add about 1 Tbsp of olive oil, diced onion, diced potato, and a pinch of salt. Sauté for 3–4 minutes, until the onions start to caramelize and the potatoes begin to soften.
- Add garlic, stir, and cook for another 2 minutes. Transfer the vegetables to a bowl and set aside.
- Return the pan to heat and add another Tbsp of olive oil, ground 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. Stir and fry the spices for 20–30 seconds until fragrant.
- Return the cooked potatoes and onions to the pan with the beef. Stir to combine, then add coconut milk and water. Reduce heat to medium, bring to a simmer, and cook for about 10 minutes, until the sauce reduces slightly and the potatoes are tender. When properly reduced, the sauce should lleave a clean trail when you drag your spatula through it.
- Season with a pinch of salt, then add peas and spinach. Stir and cook for 2–3 minutes, until the spinach wilts and peas are warmed through.
- Adjust consistency with a splash of stock or coconut milk if needed.
- Serve hot over steamed white rice.
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