When it comes to ground beef recipes, Keema Curry goes beyond burgers and makes mincemeat out of meatballs. Our take on this traditional Indian stew of beef, peas, and potatoes is fabulously flavorful thanks to fragrant spices, a splash of lime, and fresh cilantro. Creamy coconut milk keeps beef keema mild and kid-friendly. Pairs perfectly with any rice – including cauliflower!
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If there’s one thing I like more than eating comfort food, it’s making, then eating, comfort food. Especially ones that I love, but used to forego if a seasoned professional wasn’t making them for me.
I crave comfort foods with flavor. Big, bold, slap-you-in-the-face flavor. And I have a whole lot of respect for chefs and cuisines that know how to properly balance traditional ingredients in such recipes. In my younger years, if I was craving curry or shawarma or bulgogi, I sought out the experts.
But when life gives you lemons in the form of a small child (i.e. the least desirable restaurant companions ever), you learn to make lemonade (i.e. homemade beef keema curry and homemade bulgogi and homemade shawarma).
My youngest (especially) has made restaurant dining a very special challenge, so I brought the experts home – cookbooks, videos, and definitely lots of spices – and learned to make the basics in my own kitchen.
Keema curry wasn’t my first foray into culinary cultural appreciation, but it’s probably my most prolific (we eat it constantly). So much so that I spun it into even more family favorites like coconut chicken curry, vegan cauliflower curry, and even curried cauliflower soup. I like to think I’ve taken what I’ve learned and perfected a few easy curry recipes that work for my family – simple ingredients, big flavor, adjustable heat – and hopefully yours too!
What Is Keema?
Keema is an Indian ground beef or lamb curry recipe simmered with peas, potatoes, tomatoes, coconut milk, and spices. “Keema” translates to minced meat (aka ground meat) and the traditional variations are prepared with either peas (keema matar) or potatoes (keema aloo) or in the case of this particular recipe, both.
If you’re intimidated by Indian cooking or curries, this is an excellent recipe to start with. This easy keema recipe is incredibly straightforward, super forgiving, relatively quick (about 30 minutes!), and the result is a restaurant-quality Indian curry recipe that you’ll be proud to share with anyone and everyone!
Where is Keema Curry From?
Keema is an Indian stew that follows standard preparation for most curry dishes, incorporating coconut milk and fragrant spices, and is served over rice. Though the term keema itself has Turkish origins, it’s “most popular in north India, Pakistan, and Bangladesh, some believe that the dish has Persian origins.”
My best keema recipe is an adaptation of this recipe by Grace Parisi via Food and Wine. I first discovered it a decade ago on my toddler-induced mission to make as many restaurant-quality Indian recipes as possible at home. Over the years, I’ve updated and adapted it, and this beef keema recipe is the result of my personal tweaks.
I pre-roast the potatoes instead of simmering them in the sauce, which intensifies their sweetness. Fire roasted tomatoes and a dollop of tomato paste bring depth, while turmeric and garam masala really round out the flavor. The finished ground beef curry is spiced, but not hot spicy, with a rich and creamy finish.
Key Ingredients for Ground Beef Curry
- Ground Beef: I usually reach for a 15% fat ratio; you’ll have fat from the coconut milk so go higher if you like, but I wouldn’t go lower than 80/20.
- Fresh Ginger: not ground. Ginger paste is a great substitute if peeling and mincing fresh ginger isn’t your thing.
- Curry Powder: use the freshest, best quality you can afford. Pick a curry powder that suits your level of heat, and make sure it’s fresh. Commercial blends are often labeled “sweet” or “hot”. Madras curry powder (an all-around “basic” curry option that’s widely available) is always a safe bet, and is what we regularly use.
- Garam Masala: garam masala is a sweeter, warming spice and brings depth and balance to the curry.
- Turmeric Powder: turmeric has a bitter and earthy flavor that brings extra color to the finished dish.
- Fire Roasted Canned Tomatoes: we always reach for fire-roasted tomatoes in quickly cooked dishes like this ground beef curry. They’re a bit sweeter, add depth, and don’t need to be cooked down to develop flavor.
- Coconut Milk: use unsweetened, additive free coconut milk (from a can, not a carton). We prefer full-fat for best flavor, but you can use light if that’s your preference.
- Yukon Gold Potatoes: gold potatoes are sweet with a thin, edible skin that only improves with roasting. That being said, I’ve swapped them out for sweet potatoes and even butternut squash!
- Peas: frozen peas work best; canned peas will quickly lose flavor and color.
- Cilantro: finely chopped and stirred in after simmering.
- Lime Juice: for the perfect hint of acid just before serving.
How to Cook Keema Curry
Easy Keema Curry features ground beef seasoned with garlic, fresh ginger, curry, garam masala, and turmeric. Simmer with tomato paste, fire roasted tomatoes and coconut milk to build a bold, rich sauce. Stir in roasted potatoes, peas, and chopped cilantro at the end to create a hearty beef curry dish that’s the pinnacle of easy comfort food with complex flavor!
- Roast the potatoes. Dice small (about half an inch) and toss with olive oil. Roast in a 425°F oven for about 25 minutes, until golden brown.
- Brown the ground beef with onion in a dutch oven or large soup pot until the beef is no longer pink and the onion turns translucent. Use a wood spoon to break the beef into smaller pieces.
- Season with ginger and garlic and saute until very fragrant (just a minute or two).
- Add the spices and tomato paste, and work both into the beef mixture, cooking and stirring frequently until the tomato paste deepens in color.
- Stir in the canned tomatoes and coconut milk. Simmer 10-15 minutes, stirring occasionally, until the curry has thickened.
- Stir in the frozen peas and roasted potatoes, then simmer 2-3 minutes more, or until the peas are warmed through. Remove from heat and stir in the chopped cilantro.
- Ladle into serving bowls over your base of choice (we like steamed rice or cauliflower rice). Ganish with lime juice and more fresh cilantro.
Chef’s Tips!
- Make sure your spices are fresh! Rub a bit of the spices between your fingers – they should very aromatic. If they don’t smell strong, they won’t taste strong.
- Test your potatoes – they should be fork-tender and golden brown when done roasting.
- After simmering, the curry should be a deep golden orange hue.
- Shake the canned coconut well before opening – coconut milk can settle and separate during storing, so give it a good shake to reincorporate and prevent a grainy pour.
What Goes with Ground Beef Curry?
A grain like rice is a classic base for keema curry:
- White rice, brown rice, and cauliflower rice all work well.
- Try saffron rice for an even more fragrant dish.
- Serve with chapati or naan bread for dipping.
- Garnish with a sprinkle of lime juice and more fresh cilantro.
- For a hot spicy finish, drizzle with sriracha.
Make it Your Way
- Swap the Yukon gold potatoes for sweet potatoes for added color, flavor and fiber.
- For a low(er) carb meal, serve with roasted cauliflower or over cauliflower rice.
- Feel free to use ground lamb in place of ground beef.
Storing and Reheating Keema Curry
Store leftovers in a sealed container up to 4 days in your refrigerator. Reheat in the microwave in 30-second intervals, stirring in-between. You can also heat in a pot on the stove over a medium flame.
Did you make this keema curry? I’d love to know how it turned out! Leave a comment and a rating below.
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Recipe
Keema Curry Recipe (Ground Beef Curry)
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Ingredients
- 1 tbsp olive oil
- 2 large yukon gold potatoes (about 1 lb), diced into ½″ cubes
- 1 lb ground beef
- 1 large yellow onion, diced to ½″
- 1 tbsp fresh ginger, grated or finely minced
- 2 cloves garlic, minced
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
- 1 ½ tbsp curry powder
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tbsp 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 tbsp cilantro, plus additional for serving
- lime juice, to taste, for serving
- steamed rice, or naan, 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 and stir in the cilantro.
- Ladle into serving bowls over your base of choice (rice, naan or other, see post notes), sprinkle with lime juice and more fresh cilantro, and serve immediately.
Maggie-Kate
This was so delicious and easy to make. Perfect and comforting for a cold, rainy Saturday night. I cannot wait for leftovers. Next time I’ll double the recipe so I can eat it for lunches and quick dinners during the week. I might also try a veggie version with lentils. Thanks, D!
Danielle
LOVE the idea of a veggie version with lentils – I’m going to try that myself!
Amity
This recipe is absolutely incredible and my 6 and 10 year old love it too! Definitely a keeper!!
Linda
This is absolutely delicious and easy to make. However, as I didn’t have fire roasted tomatoes I used regular canned, and as I was short on time I parboiled diced peeled potatoes instead of roasting them. The taste was still amazing! This recipe is a keeper 🙂
Yvonne
Excellent dish, full of flavor. Easy and quick to prep.
Danielle
Thanks so much Yvonne. I’m so glad you enjoyed the recipe.
Hayden
Made this tonight following the recipe provided (doubled because of the number of servings needed) and with almost all of the ingredients listed except the curry powder (because I didn’t have any) and it was still received with rave reviews by the toughest food critics available to me; five kids ages 1-8 y/o. When they came back for seconds, I knew it was a winner.
Thanks!
Grandma
Danielle
Kids gobbling it up? Best compliment ever! I’m always so excited when I find something new that both the kids AND the adults love. Thanks for sharing Hayden.
Kathleen
I made this with good quality ground veal and high quality premium curry powder which makes a world of a difference. This has become a favorite in the house. For my husband who says he “I like everything” this is now a “please make this regularly its my favorite!” I made enough to have leftovers for the next day- which is superb the second day!!!!
Danielle
I think we have the same husband 😀 Cameron says the same about this dish. And I completely endorse your feedback regarding the curry powder – we are lucky enough to have a premium spice shop in our little downtown, and getting fresh ground curry from them always takes this recipe next level. Thanks so much for sharing Kathleen!
Deborah Swick
Making this again today. Love it!
Jenna
I tried this recipe but it was much too creamy for me. I might try it again using vegetable stock rather than coconut milk. The potatoes were awesome though!
Negin
I am allergic to tomatoes. Can this recipe be made without the tomato paste and diced tomatoes?
Heather
Excellent, excellent recipe. We loved it!
L
Why is the olive oil divided (ingredient list)?
Danielle
I’m sorry, that’s an error – it’s fixed now! The olive oil is just for the potatoes.
Barbara J Craxton
This was a beautiful dinner , full of rich gentle flavour that you wanted to last forever.It’s a weekly staple in our home now.
Heather
We have made this 2 or 3 times now! My British husband thinks it’s fantastic, and I do, too! We have experimented with ground lamb instead of beef and found that the recipe works well with both.
Brandi
Fantastic!
Denise
I
Mary
I was craving Indian curry, but I am in isolation and not able to go to a restaurant, saw this and thought , why not! I did not have coconut milk so I used cream, turned out wonderful. Love how it thikens up so well and those roast potatoes in this are delisious. I will be making this again.
Catherine Lese Field Schwebel
Amazing! Added a few sweet potatoes which complement the flavor.
Mary
I made this before and loved it, this time I used sweet potatoes instead of white potatoes. It is a bit sweeter but equally as good
Carly
Delicious! I’ve substituted quinoa and/or rice for the potatoes (when I’m in a rush) and it’s equally as yummy as the potato version. Thanks for this go to recipe!!
Cathy
Was great! I hope cut my potatoes smaller next time and add more spice!
Julie Grymal
Despite not having a lime (which would have added an amazing punch) and not adding tomato (allergies), this recipe is a definite keeper, packed with flavour and very hardy.
Katherine
I never leave comments but had to for this one. My son initially balked but then said that I “actually made a curry he really liked!” and his plate was clean. This was SOOOO good. Thank you!
Chris wagner
Made this tonight and it was fantastic! I didn’t have curry powder so used biryani curry paste- yuuuummm
graham
Great recipe and hits the exact spot for a mellow, yellow, creamy curry. Stray from the straight beef path and use any meat or seafood or tofu, as long as cubed or smaller. I also once didn’t have frozen peas so substituted frozen spinach – what a great change!
I like it spicy.
Annette
Made this over a month ago for my family. Both my son, his wife and grandson fell in love with it as well as myself.
I love curry and always having ground beef in the freezer makes this is a great go to.
I am making again over the weekend – just for me 🙂
Laura
I never comment on recipes, but I am commenting on this one to say that it was so good I am making this for a second time! It is so flavorful without too much babysitting required! I made several modifications due to food allergies (no garlic/onion), but it was easy to modify without losing flavor!
Freda Marie
So good!
I prepared exactly as it is written. I didn’t have ma’am and decided to forego the rice. ENJOYED it anyway!
Thanks so much for sharing!
Courtney
So delicious and flavorful! I ended up using ground turkey instead and the flavor didn’t suffer. I made a double batch and am freezing a majority (following her suggestions leaving out peas and cilantro) so all I have to do after vacation is unthaw and heat! I did double up the potatoes per recipe since I had them on hand, and am just serving with cauliflower mixed in. Amazing!
Heather
I like to sub out Sweet potatoes for the white potatoes when I can. I love the sweet and spicy combo. I started to get into curry last year and tried a lot of different recipes. This one is always my go-to.
mavee125
This Thai Basil Pork Belly is absolutely the best! I used the S&B Curry Powder that I bought from Karman Foods and it was superb!
Larry
Wonderful dish!. I followed it pretty closely except I made my own spice mixture and halved the coconut milk. I made the cauliflower version (roasted while I was making the curry and added at the end with the peas as the author specified). One other thing: I added some cayenne because we like the kick.
Carolyn
Just made this! The smell, color and taste is truly amazing! So glad I tried it!
Beck and Bulow
Delicious curry. Added reduced fat crème fraîche instead of double cream and worked perfectly and please visit us: https://www.beckandbulow.com
Kylie Darby
Absolutely delicious and easy to prepare. A meal I will definitely cook again. Thank you 😊
Helen
Great recipe! Tasty! Easy! My family loves it! I doubled the recipe, roasted both sweet potatoes and white potatoes, added frozen spinach and I made my own garam masala from an internet recipe.
I didn’t have lime or cilantro this time but looking forward to trying it again with them.
I doubled the recipe so that I could see how well it freezes but I don’t think there will be enough left over to freeze!
Kay B
I cooked this using Beyond Beef, subbed sweet potatoes for white, and left out the peas and cilantro because I didn’t have them. This was delicious!
melissa
WOW! I found this recipe by doing a web search (which is always a gamble) and I am so pleasantly surprised how great it is! I followed the recipe, except using a mix of roasted sweet and regular potatoes including adding the juice of one lime and a healthy handful of cilantro. Can’t wait to try some of the suggested variations (ground lamb, spinach for peas… etc.) Thanks so much! !!!! Going to try some of your other recipes.
Jessica
I love all things curry. Used the potatoes and onions from my CSA box, and my husband says it’s like hamburger helper. But curry. Definitely a hit!