Keema Curry Recipe

Ingredients

1. In a 12" nonstick pan over medium-high heat, add olive oil, 225g white onion (diced), 150g russet potato (peeled and diced), and a pinch of salt.
2. Sauté for 3-4 minutes until the onions caramelize and potatoes start to become tender.
3. Add 20g garlic (pressed), stir, and sauté for another 2 minutes.
4. Transfer veggies to a bowl and set aside.
5. Return pan to heat, add olive oil, 454g 85/15 ground beef, and a large pinch of salt.
6. Brown the beef, breaking it down well as it cooks.
7. Add 5g curry powder, 3g garam masala, 5g cumin, and 25g tomato paste to the browned beef.
8. Stir and fry the spices for 20-30 seconds.
9. Return the cooked potatoes & onions to the beef pan.
10. Combine then add 400ml full-fat coconut milk and 200g water.
11. Bring to a simmer and cook until the sauce is reduced, and the potatoes are tender (about 10 minutes).
12. Season with salt, then add 150g frozen peas & 150g baby spinach (chopped). Stir and cook until the spinach wilts (2-3 minutes).
13. Adjust consistency with additional stock or coconut milk if needed.
14. Serve over steamed white rice.

by Brian Lagerstrom · video^[2]

1. In a 12" nonstick pan over medium-high heat, add olive oil, 225g white onion (diced), 150g russet potato (peeled and diced), and a pinch of salt.
2. Sauté for 3-4 minutes until the onions caramelize and potatoes start to become tender.
3. Add 20g garlic (pressed), stir, and sauté for another 2 minutes.
4. Transfer veggies to a bowl and set aside.
5. Return pan to heat, add olive oil, 454g 85/15 ground beef, and a large pinch of salt.
6. Brown the beef, breaking it down well as it cooks.
7. Add 5g curry powder, 3g garam masala, 5g cumin, and 25g tomato paste to the browned beef.
8. Stir and fry the spices for 20-30 seconds.
9. Return the cooked potatoes & onions to the beef pan.
10. Combine then add 400ml full-fat coconut milk and 200g water.
11. Bring to a simmer and cook until the sauce is reduced, and the potatoes are tender (about 10 minutes).
12. Season with salt, then add 150g frozen peas & 150g baby spinach (chopped). Stir and cook until the spinach wilts (2-3 minutes).
13. Adjust consistency with additional stock or coconut milk if needed.
14. Serve over steamed white rice.