Ground Beef Curry | Pakistani Keema Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
526 kcal
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Course
Main Course
Ground Beef Curry | Pakistani Keema Curry
Description
This Ground Beef Curry begins with cooking onions and garlic until soft, then thoroughly browning the ground beef. A carefully measured blend of curry powder and spices including cinnamon, ginger, and turmeric is stirred in to coat the meat. Tomatoes and diced potatoes are added, and the mixture is simmered until the potatoes become tender, melding the flavors into a thick sauce.
The peas are added near the end of cooking to maintain their texture and color. The combination produces a rich, slightly spiced curry that balances the earthiness of the beef with the savoriness of the spices and the slight sweetness from the tomatoes and peas.
It is typically served alone or accompanied by rice or cauliflower for those seeking a lower carbohydrate option, making it flexible for different diets. Cooking methods include stovetop simmering or pressure cooking in an Instant Pot for convenience.
Adjustments to spice levels and potato variety, such as substituting sweet potatoes, can be made according to preference. The dish thickens as it simmers, and additional water can be added if necessary.
Ingredients
- 2 - 3 tablespoons neutral cooking oil I recommend coconut oil, generic cooking oil
- 1 cup onion I use 1/4 cup minced, chopped
- 1 clove garlic (minced)
- 1 pound ground beef (any ground meat works well. See Special Diet Option section for vegan option)
- 1 1/2 tablespoons curry powder (see Recipes Notes about spices)
- 2 1/4 teaspoons salt (or to taste)
- 1/8 teaspoon black pepper omit for AIP
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon Turmeric
- 2 1/2 - 3 cups tomato about 1 1/2 14 ounces cans--see AIP alternative above
- 3 medium potato About 4-5 ounces each. See low-carb options in notes. Use sweet potato for AIP, or sweet potato
- 2 1/2 - 3 cups pea (see notes for low carb/paleo options. Use snow peas for AIP)
Instructions
- Melt oil or butter in a large pan.
- Add onion and garlic (if using minced, add a bit of water to reconstitute).
- Cook until onion softens and garlic begins to brown (watch it carefully – garlic burns easily!)
- Add meat and cook thoroughly.
- Add curry, salt and spices. Stir well.
- Dice potatoes.
- Add potatoes and tomatoes to the pan. Bring to a simmering boil. Reduce heat, cover, and cook for about 10-15 minutes or until potatoes are done.
- Add peas and cook until peas are done.
- Serve alone or over rice or cauliflower as desired.
For Instant Pot
- Melt oil or butter in a pan.
- Place butter in Instant Pot and add onion, garlic, and meat (if using minced garlic, add a bit of water to reconstitute).
- Cook thoroughly on saute feature (watch it carefully – garlic burns easily!)
- Add tomatoes.
- Add curry, salt and spices.
- Add potatoes.
- Cook under high pressure set for 0 minutes then after 5 minutes release the pressure quickly.
- Put the frozen peas in.
- Cook it again under high pressure for 0 minutes and do a quick release of the pressure.
Notes
- Dice potatoes into small pieces for quicker cooking and even texture.
- When using an Instant Pot, a 0-minute high-pressure cook results in immediate pressure release, avoiding overcooking.
- Add peas later in the cooking process to preserve their vibrant color.
- You can use sweet potatoes as an alternative to regular potatoes for a variation and paleo compatibility.
- For thicker or thinner curry, adjust water as needed during simmering.
- Curry powder can be mild or adjusted to your taste for different heat levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 47g | 16% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 945mg | 39% |
| Potassium | 1367mg | 29% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 2172IU | 43% |
| Vitamin C | 95mg | 106% |
| Calcium | 89mg | 9% |
| Iron | 5mg | 28% |
| Net Carbohydrates | 35g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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