Keema curry prepared with ground beef, peas, and potatoes served over white rice in a bowl with a gold spoon and tan linen napkin.
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5 from 4 votes

Keema Beef Curry

This keema curry starts with a base of ground beef seasoned with garlic, fresh ginger, curry, garam masala, and turmeric. It's then simmered with tomato paste, fire roasted tomatoes and coconut milk until rich in both hue and flavor. Creamy roasted yukon gold potatoes, peas, and chopped cilantro are stirred in at the end. The result is a hearty beef curry dish that's is the defintion of easy comfort food! 
Course Main Dish
Cuisine Dairy Free, Gluten Free, Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 616kcal
Author Danielle Esposti



  • 1 tbsp olive oil divided
  • 2 large yukon gold potatoes (about 1 lb) diced into 1/2" cubes
  • 1 lb ground beef
  • 1 large onion diced to 1/2"
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic minced
  • 1 tsp sea or kosher salt
  • 1 tsp cracked black pepper
  • 1 1/2 tbsp curry powder
  • 1 tsp garam masala
  • 1/2 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
  • rice or naan for serving


  • 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 until tender and golden browned, stirring once halfway through, 25-30 minutes.
  • Heat a dutch oven over medium high heat. Add the ground beef and cook, stirring frequently to break up the pieces, until no longer pink, 6-7 minutes.
  • Add the onion, ginger, and garlic. Sautee, stirring frequently, until the onion softens and turns translucent, 5 minutes.
  • Add the salt, pepper, curry powder, garam masala, turmeric, and tomato paste. Stir until the spices are fragrant and the tomato paste is worked into the beef, about 1 minute.
  • Add the tomatoes and coconut milk and give everything a good stir. Bring the liquid to a boil, then reduce to medium low. Simmer, stirring occasionally, until the curry thickens and the color turns a deep golden orange, 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 cilantro, and serve immediately. Leftovers can be stored in a tightly sealed container in the fridge for up to 1 week, or frozen in an airtight container for up to 2 months. See posts notes regarding best practices for freezing. 


Calories: 616kcal | Carbohydrates: 59g | Protein: 35g | Fat: 32g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 101mg | Sodium: 1021mg | Potassium: 994mg | Fiber: 9g | Sugar: 18g | Vitamin A: 800% | Vitamin C: 51.2% | Calcium: 130% | Iron: 7%