KEEMA CURRY RECIPE (GROUND BEEF CURRY)
Easy Keema Curry features ground beef seasoned with garlic, fresh ginger, curry, garam masala, and turmeric. Simmer with tomato paste, fire roasted tomatoes and coconut milk to build a bold, rich sauce. Stir in roasted potatoes, peas, and chopped cilantro at the end to create a hearty beef curry dish that's the pinnacle of easy comfort food with complex flavor!
Provided by Danielle Esposti
Categories Main Dish
Time 40m
Number Of Ingredients 18
Steps:
- Heat the oven to 425°F. Toss the potatoes with olive oil and spread onto a parchment lined baking sheet. Transfer the baking sheet to the oven and roast 25-30 minutes, flipping once halfway through, until tender and golden brown.
- Heat a dutch oven over medium high heat. Add the ground beef and onion and cook, stirring frequently to break up the beef into smaller pieces. Cook until the ground beef is no longer pink and the onion is translucent, 6-7 minutes.
- Add the ginger and garlic. Sautee, stirring constantly, for 1-2 minutes, until very fragrant.
- Add the salt, pepper, curry powder, garam masala, turmeric, and tomato paste. Stir until the the tomato paste is worked into the beef, and the spices are fragrant, about 2 minutes.
- Add the tomatoes and coconut milk and give everything a good stir. Bring the liquid to a boil, then reduce the heat to medium low. Simmer, stirring occasionally, until the curry thickens and the color turns a deep golden orange, about 10 minutes.
- Stir in the frozen baby peas and roasted potatoes. Simmer until the peas are warmed through, 2-3 minutes. Remove from heat and stir in the cilantro.
- Ladle into serving bowls over your base of choice (rice, naan or other, see post notes), sprinkle with lime juice and more fresh cilantro, and serve immediately.
Nutrition Facts : Calories 474 kcal, Carbohydrate 40 g, Protein 27 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 76 mg, Sodium 676 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving
EASY-PEASY POTATO CURRY RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
- Add the garlic and saute for about 2 minutes, until fragrant.
- Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add the potatoes and mix well until well-coated in spices.
- Add the chickpeas and stir to incorporate.
- Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
- Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
- Serve with cooked rice and naan and garnish with fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams
CURRIED BEEF WITH POTATOES AND PEAS
Adapted from Cooking Light. My sister made this and brought over for me to taste. I thought it was very good, filling, and healthy. She asked me to post it so here it is. Per serving (1 cup): 310 calories, 9.4 g fat, 25.7 g carb, 4.7 g fiber, 70 mg cholesterol.
Provided by ratherbeswimmin
Categories Potato
Time 1h1m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add ground beef and onion to a heated large non-stick skillet over medium-high heat; stir/saute until meat is browned and crumbled.
- Add in peas; stir to combine.
- While the meat is cooking: in another large nonstick skillet, heat the oil over medium-high heat.
- Add in potato; stir/saute for 8 minutes or until lightly browned.
- Add in broth and curry to the potatoes; cook 2 minutes.
- Add potato mixture, chutney, salt, and pepper to meat mixture.
- Simmer for 1 minute.
- Sprinkle fresh chopped cilantro on top if desired.
POTATO CURRY WITH PEAS AND CARROTS
It's a cheap hearty indian curry uses ingredients commonly on-hand in the pantry, and came out so rich and delicious, I had to share it.
Provided by Betty Bel
Categories Potato
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute until they are tender and a bit golden. When you're there, add the carrots, potatoes, and minced garlic. Give it all a good stir, and then add about a half cup each of water and coconut milk. Stir in the turmeric, salt, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you're there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for.
Nutrition Facts : Calories 438.3, Fat 18.2, SaturatedFat 10.4, Sodium 719.8, Carbohydrate 63.6, Fiber 11.4, Sugar 13.7, Protein 9.9
CURRIED POTATOES AND PEAS
Make and share this Curried Potatoes and Peas recipe from Food.com.
Provided by janice brady
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, place potatoes in enough water to cover, add salt.
- Cook over medium heat, until fork tender, about 15 minutes.
- Meanwhile, in a medium skillet, heat margarine or butter over medium-high heat.
- Add onion and cook until onion is softened, about 5 minutes.
- Stir in curry powder and honey, cook about one minute.
- Drain potatoes; toss potatoes and peas into skillet to coat with onion and curry mixture.
- Serve Hot.
KEEMA ALOO (GROUND BEEF AND POTATOES)
If you want to try something a little different, I guarantee you will love this meal. It is by far my favorite Indian recipe. Inspired by my mom, who still makes this for me to this day.
Provided by The Meatetarian
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 8
Number Of Ingredients 17
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
- Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
- Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 23.4 g, Cholesterol 74.3 mg, Fat 17.7 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 6 g, Sodium 687.1 mg, Sugar 5 g
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