Description
This Keema Curry recipe features ground beef cooked with a blend of aromatic spices, tender roasted Yukon gold potatoes, and creamy coconut milk, resulting in a rich and flavorful curry perfect for serving over rice or with naan. The dish is a comforting and hearty meal that takes about 40 minutes to prepare and cook, combining roasting and stovetop simmering techniques.
Ingredients
Potatoes
- 2 large Yukon gold potatoes (about 1 lb), diced into 1/2″ cubes
- 1 tbsp olive oil
Curry Base
- 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)
To Serve
- steamed rice or naan
Instructions
- Roast Potatoes: Preheat the oven to 425°F. Toss the diced Yukon gold potatoes with olive oil until evenly coated, then spread them out on a parchment-lined baking sheet. Roast in the oven for 25-30 minutes, flipping once halfway through, until the potatoes are tender and golden brown.
- Cook Beef and Aromatics: Meanwhile, heat a Dutch oven over medium-high heat. Add the ground beef and diced onion, stirring frequently to break the meat into small pieces. Cook for 6-7 minutes until the beef is no longer pink and the onion is translucent. Add the grated ginger and minced garlic, sautéing for 1-2 minutes until fragrant.
- Add Spices and Tomato Paste: Stir in the salt, black pepper, curry powder, garam masala, turmeric, and tomato paste. Mix well so the tomato paste is fully incorporated into the beef mixture and cook for about 2 minutes to allow the spices to release their aromas.
- Add Tomatoes and Coconut Milk: Pour in the fire-roasted diced tomatoes and the full-fat coconut milk. Stir to combine, bringing the mixture to a boil. Once boiling, reduce the heat to medium-low and let the curry simmer, stirring occasionally, for about 10 minutes until it thickens and develops a deep golden-orange color.
- Combine Peas and Potatoes: Stir in the frozen baby peas and the roasted potatoes. Continue simmering for 2-3 minutes until the peas are warmed through. Remove the pot from heat and mix in the chopped cilantro.
- Serve: Spoon the curry into bowls over steamed rice or alongside naan bread. Garnish with a squeeze of lime juice and additional fresh cilantro. Serve immediately for the best flavor and texture.
Notes
- You can substitute Yukon gold potatoes with red potatoes or any waxy potatoes for roasting.
- For a spicier curry, add chopped green chilies or extra curry powder to taste.
- Substitute ground beef with ground lamb or turkey for a different flavor.
- Serve with naan or steamed basmati rice for a complete meal.
- Leftovers keep well in the fridge for up to 3 days and reheat on the stovetop or microwave.
