Ground Beef Curry (Keema Curry)

With a few modifications of the blogger’s recipe, we throughly enjoyed the depth of this curry dish. We plan to give it a try using ground turkey or ground chicken as an option as well.


1 Tbsp olive oil
1 large Yukon gold potatoes, diced into ½″ cubes
1/2 lb lean ground beef
1/2 large yellow onion, diced to 1/2″
1 Tbsp fresh ginger, grated or finely minced
2 cloves garlic, minced
1 tsp kosher salt
1 tsp cracked black pepper
1-1/2 to 2 Tbsp curry powder (see notes below)
1 tsp garam masala
1/2 tsp turmeric
2 Tbsp tomato paste
1/2 to 1 Tbsp red curry paste (or yellow curry paste if you prefer more subtle flavors – see notes below)
14-oz can fire-roasted diced tomatoes
14-oz can full-fat unsweetened coconut milk
1/2 cup frozen baby peas
2-3 oz. baby spinach, roughly chopped
Lime juice, to taste, for serving
Cilantro, for serving (optional)
Steamed rice, or naan, for serving


  1. Heat the oven to 425°F (400˚F for convection). 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.
  2. 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.
  3. 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.
  4. 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. Add additional curry powder to taste.
  5. Stir in the frozen baby peas, spinach, and roasted potatoes. Simmer until the peas are warmed through and spinach is wilted, 2-3 minutes. Remove from heat.
  6. Ladle into serving bowls over your rice or naan, sprinkle with lime juice and fresh cilantro, and serve immediately.


4 servings


Our Salty Kitchen


Adjust the levels of curry powder and curry paste to your taste level. If you like more heat, use more red curry paste. You could also opt for a hotter curry powder as well. We are still in testing stage as well. 😉

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