Ground Beef Keema Curry

Ingredients:

• 1 tablespoon olive oil

• large yukon gold potatoes (about 1 lb), diced into ½″ cubes

• 1 lb ground beef

• 1 large yellow onion, diced to ½″

• 1 tablespoon fresh ginger, grated or finely minced

• 2 cloves garlic, minced

• 1 teaspoon sea or kosher salt

• 1 teaspoon cracked black pepper

• 1 ½ tablespoon curry powder

• 1 teaspoon garam masala

• ½ teaspoon turmeric

• 1 tablespoon tomato paste

• 1 14-oz can fire-roasted diced tomatoes

• 1 14-oz can full-fat unsweetened coconut milk

• 1 c frozen baby peas

• 2 cup - Basmati rice

• 1 lime, Cilantro, Sriracha & Naan bread for serving

Instructions:

• 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.

• Ladle into serving bowls over rice, add lime juice, cilantro & sriracha.

Notes:

• Servings = 3

• Original recipe: Keema Curry Recipe (Ground Beef Curry) - Our Salty Kitchen