This Keema Curry is a recipe I’ve made dozens of instances for absolutely everyone i really like – and most of the people i really like. This enormously flavorful ground beef curry with peas and potatoes is the definition of comfort meals, and so easy to make. i'm hoping you’ll fall in love with it as tough as we've got – even the kids agree, it’s the very best Indian consolation food! 

Keema is an Indian floor beef or lamb curry recipe simmered with peas, potatoes, tomatoes, coconut milk, and spices. “Keema” interprets to minced meat (aka floor meat) and the traditional versions are organized with either peas (keema matar) or potatoes (keema aloo) or in the case of this precise recipe, each. 


My tackle Keema Curry is an model of this recipe by means of Grace Parisi thru meals and Wine. I first determined this recipe 5 or six years in the past. Our oldest became a infant, and a horrible restaurant companion. Cameron and i missed our favorite Indian eating place like whoah, so I went on a assignment to make and ideal as many eating place-pleasant Indian recipes as possible – and this one has been on rotation ever due to the fact.

This keema curry starts with a base of floor red meat seasoned with garlic, sparkling ginger, curry, garam masala, and turmeric. It’s then simmered with tomato paste, fire roasted tomatoes and coconut milk until rich in each hue and flavor. Creamy roasted yukon gold potatoes, peas, and chopped cilantro are stirred in on the give up. The end result is a hearty beef curry dish this is the pinnacle of smooth comfort food!



  • 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


  1. 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.
  2. 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.
  3. Add the onion, ginger, and garlic. Sautee, stirring frequently, until the onion softens and turns translucent, 5 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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. 

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