Hearty Keema Curry: Flavorful Comfort in Every Bite

This Easy Keema Curry offers comforting flavors and rich ingredients, perfect for any dinner.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil substitute with vegetable oil if desired
2 cups Yukon Gold Potatoes can use sweet potatoes for added sweetness
1 pound Ground Beef substitute with ground turkey or plant-based alternatives
1 large Yellow Onion substitute with shallots or leeks

For the Aromatics

1 tablespoon Fresh Ginger substitute with ground ginger if fresh is unavailable
4 cloves Garlic substitute with garlic powder if fresh is not on hand

For Flavoring

1 teaspoon Sea or Kosher Salt adjust based on dietary needs
1 teaspoon Cracked Black Pepper can substitute with white pepper
2 tablespoons Curry Powder use your preferred brand for best results
1 tablespoon Garam Masala can replace with equal curry powder
1 teaspoon Turmeric contributes color and earthiness

For the Sauce

2 tablespoons Tomato Paste can use fresh diced tomatoes as a substitute
1 can Fire-Roasted Diced Tomatoes substitute with regular diced tomatoes
1 can Full-Fat Unsweetened Coconut Milk can swap with heavy cream or dairy-free alternatives

For Finishing Touches

1 cup Frozen Baby Peas can replace with green beans or spinach
1/4 cup Cilantro omit if less herbal flavor is preferred
2 tablespoons Lime Juice can be substituted with lemon juice

For Serving

4 servings Steamed Rice or Naan cauliflower rice is a low-carb alternative

Equipment

Dutch oven

Method

Step-by-Step Instructions for Easy Keema Curry

Preheat your oven to 425°F (220°C). Dice Yukon Gold potatoes into uniform pieces, toss with olive oil, spread on a baking sheet, and roast for 25-30 minutes.
In a large Dutch oven, add olive oil and sauté ground beef with chopped onion for 6-7 minutes until browned.
Stir in grated ginger and minced garlic, cooking for 1-2 minutes until fragrant.
Mix in sea salt, black pepper, curry powder, garam masala, turmeric, and tomato paste. Cook for 2 minutes until spices are aromatic.
Add fire-roasted diced tomatoes and coconut milk, bring to a boil, then simmer for about 10 minutes.
Stir in frozen peas and roasted potatoes, simmer for an additional 2-3 minutes.
Serve over rice or alongside naan, drizzled with lime juice and garnished with cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

This Keema Curry is adaptable for different proteins and vegetables based on preference or pantry availability.

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