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Savory Keema Curry

Savory Keema Curry: Quick & Customizable Comfort Dish

Enjoy this Savory Keema Curry, a customizable comfort dish that is quick to prepare and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 medium Yellow Onion No substitutions recommended.
  • 1 tablespoon Fresh Ginger Can be replaced with ground ginger.
  • 3 cloves Garlic Fresh is best; garlic powder can be used.
  • to taste Sea or Kosher Salt
  • 1 teaspoon Cracked Black Pepper White pepper is a substitute.
For the Protein & Veggies
  • 1 pound Ground Beef Substitute with ground turkey or lentils.
  • 2 medium Yukon Gold Potatoes Sweet potatoes can be used.
  • 1 cup Frozen Baby Peas Substitute with green beans or spinach.
For the Spice Harmony
  • 2 tablespoons Curry Powder Adjust according to spice preference.
  • 1 tablespoon Garam Masala No substitute recommended.
  • 1 teaspoon Turmeric Do not omit for authentic flavor.
For the Sauce
  • 2 tablespoons Tomato Paste Essential for depth of flavor.
  • 14.5 ounces Fire-Roasted Diced Tomatoes Use regular diced tomatoes if unavailable.
  • 1 can Full-Fat Unsweetened Coconut Milk Light coconut milk can be substituted.
For the Finishing Touches
  • 1/4 cup Cilantro Optional; omit if desired.
  • 1 tablespoon Lime Juice Can substitute with lemon juice.
  • 4 cups Steamed Rice or Naan Use cauliflower rice for a low-carb alternative.

Equipment

  • large Dutch oven
  • Baking sheet
  • Oven

Method
 

Cooking Steps
  1. Preheat your oven to 425°F (220°C). Peel and dice Yukon Gold potatoes into uniform cubes, toss them in a bowl with olive oil, and spread on a baking sheet. Roast for 25–30 minutes until golden brown and crispy, stirring halfway through.
  2. In a large Dutch oven, heat a splash of olive oil over medium-high heat. Add ground beef and diced yellow onion, cooking for about 6–7 minutes until the beef is browned and onions translucent.
  3. Stir in the grated fresh ginger and minced garlic. Cook for an additional 1–2 minutes until fragrant.
  4. Sprinkle in sea salt, cracked black pepper, curry powder, garam masala, and turmeric. Sauté for about 2 minutes to bloom the spices.
  5. Pour in the fire-roasted diced tomatoes and tomato paste, bringing to a boil. Then, simmer uncovered for about 10 minutes to thicken.
  6. Gently fold in the roasted potatoes and frozen peas, simmering for an additional 2–3 minutes until heated through.
  7. Serve over warm steamed rice or with naan. Garnish with fresh lime juice and cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

Ensure potatoes are cut evenly for consistent roasting. Opt for fire-roasted tomatoes for depth of flavor. Adjust the spiciness according to personal preference. Add coconut milk when reheating leftovers for creaminess.

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