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–+ servings
Ground Beef Curry

Mouthwatering Ground Beef Curry Ready in 30 Minutes

Enjoy this delicious Ground Beef Curry, a family-friendly dish made with fragrant spices and creamy coconut milk, ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Olive Oil Substitute with any vegetable oil for a healthier twist.
  • 2 cups Yukon Gold Potatoes Sweet potatoes work well as a delicious alternative.
  • 1 pound Ground Beef Feel free to swap it out for ground lamb or turkey.
  • 1 medium Yellow Onion Shallots or leeks make great variations.
  • 1 tablespoon Fresh Ginger Dried ginger is a possible substitute but use less.
  • 3 cloves Garlic Omit if cooking for a garlic-free diet.
  • 1 teaspoon Sea or Kosher Salt Adjust according to your taste preference.
  • 1 teaspoon Cracked Black Pepper White pepper is a suitable alternative if preferred.
  • 2 tablespoons Curry Powder Consider a homemade blend or garam masala.
  • 1 teaspoon Garam Masala Allspice can substitute if necessary.
  • 1/2 teaspoon Turmeric Omit it if unavailable.
  • 2 tablespoons Tomato Paste Diced tomatoes can be used for a lighter version.
  • 14.5 ounces Fire-Roasted Diced Tomatoes Regular diced tomatoes are an acceptable replacement.
  • 1 can Coconut Milk For a non-dairy option, try cream or vegetable stock.
  • 1 cup Frozen Baby Peas Substitute with spinach or green beans.
  • 1/4 cup Cilantro Skip if you aren’t fond of cilantro.
  • 1 tablespoon Lime Juice Lemon juice is a great alternative.
  • 4 servings Steamed Rice or Naan Perfect for serving this delightful Ground Beef Curry.

Equipment

  • Dutch oven or large skillet
  • Baking sheet
  • Mixing bowl

Method
 

Step‑by‑Step Instructions for Easy Keema Curry
  1. Preheat your oven to 425°F (220°C). Toss the diced Yukon Gold potatoes with olive oil and roast for 25-30 minutes until golden brown.
  2. Heat a Dutch oven over medium-high heat, add ground beef and diced onion, and cook for 6-7 minutes until the beef is browned and onions are translucent.
  3. Add minced ginger and garlic, stirring for 1-2 minutes until fragrant.
  4. Stir in salt, cracked black pepper, curry powder, garam masala, and turmeric. Toast for 2 minutes, then mix in tomato paste.
  5. Pour in fire-roasted diced tomatoes and coconut milk, stir, and bring to a gentle boil. Reduce heat and simmer uncovered for 10 minutes.
  6. Gently stir in the roasted potatoes and baby peas, and simmer for an additional 2-3 minutes until peas are heated through.
  7. Remove from heat and fold in cilantro (if using). Serve over steamed rice or with naan, drizzling with lime juice.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 7.5gCholesterol: 85mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Use fresh spices for a richer flavor. Adjust spice levels to your taste and prepare in advance for deeper flavors. Store leftovers properly to maintain quality.

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