5 from 138 votes
Ground Beef Curry | Pakistani Keema Curry
Pakistani Keema Curry features ground beef cooked with a fragrant mix of curry powder, cinnamon, ginger, and turmeric, combined with tomatoes, diced potatoes, and peas. The curry offers a savory, mildly spiced flavor with tender pieces of potato and a thick sauce that complements rice or cauliflower well as a hearty and comforting main dish.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
6
Calories:
526 kcal
Course:
Main Course
Cuisine:
Vegan, AIP
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 526
% 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.