Keema Curry is a comfort food recipe that I keep coming back to. I have tried a few recipes and this one is quite flavourful and most of the ingredients I seem to always have on hand. Traditionally, Keema is an Indian dish made with ground beef or lamb simmered with peas, potatoes, tomatoes, coconut milk and spices. Keema may be prepared with just peas, Keema matar, or potatoes, Keema aloo, and sometimes both.
Here I made it with just peas, as I didn't have any potatoes, however you may add oven roasted potatoes when adding the peas to this recipe or try adding roasted cauliflower instead. I know that will slightly change the recipe however there is no shame in using what you have on hand as you can see from the photo, I garnished with grated fresh carrots and chopped green onions, instead of the lime and cilantro due to supply issues at the store I went to.
Keema Curry with Ground Beef and Peas
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1 lbs minced beef
1 large onion, diced
1 tablespoon freshly grated ginger
3 cloves of garlic, crushed
1 teaspoon black pepper
2 tablespoons curry powder
1 teaspoon garam masala
1/2 teaspoon turmeric
3 tablespoons tomato paste
1 x 14 oz can fire roasted diced tomatoes
1 x 14 oz can unsweetened coconut milk
1/2 cup frozen peas
fresh lime juice, to taste when serving
fresh cilantro for garnish, optional
Notes: If adding potatoes, prep and bake the potatoes first and as they roast continue with the rest of the recipe...
Dice 2 large potatoes into cubes and toss them in 1 tablespoon olive oil. Spread the diced potatoes onto a parchment line baking sheet and roast in a 425ºF oven for 20 to 25 minutes, turning once half way through to ensure even roasting and a lovely golden brown colour.
Heat a large stock pot over medium-high heat. Add the minced beef and cook, stirring frequently to break up the pieces, until no longer pink, for about 6 to 8 minutes.
Add the onion, ginger and garlic. Sauté the ingredients and stir frequently until the onion softens and turns translucent, about 5 minutes.
Add the salt and pepper, curry powder, garam masala, turmeric and tomato paste. Stir together until the spices are fragrant and the tomato paste is worked into the beef, about 1 minute.
Add the fire roasted tomatoes and coconut milk. Give everything a goos stir. Bring the liquid to a boil, the reduce to medium-low. Simmer and stirring occasionally, until the curry thickens, about 10 minutes.
Stir in the frozen peas and or roasted potatoes, if using (see Notes above for potato prep and roasting instructions). Simmer until the peas are warmed through, about 3 minutes. Remove from the heat.
Serve over steamed rice in a bowl and sprinkle with lime juice and cilantro.