The Global Kitchen: Keema Curry

This was an easy curry to make with ground beef. I made some substitutions based on what I had and added some extra veggies. It was even better the next day.

The ingrefients:

1lb ground beef

2 TBSP cooking oil

1/2 C diced onion

1 TBSPw garlic

1TBSP ginger

1/4 C rotel (see notes)

2 TBSP curry powder

1 tsp sweet paprika

1/2 tsp cayenne

1 tsp garam masala

1 C peas and carrots

1/2 C coconut milk

1 C beef broth

1 tsp salt

1/2 tsp black pepper

1 C cilantro

2 TBSP lemon juice

The recipe:

In a skillet, saute onion in oil until translucent then add beef to brown.

Add the ginger and garlic and saute 1-2 minutes. 

Add the tomatoes, peas and carrots, and remaining spices and saute until fragrant 2-3 minutes.

Add the coconut milk and broth. Season with salt and pepper, and add the cilantro and lemon juice and bring to a boil.

Cover and simmer on medium heat for 15 minutes.

Serve with rice (see below for my turmeric saffron cauliflower rice recipe) and garnish with cilantro, chili oil, or crushed red pepper.

Turmeric Saffron Cauliflower Rice

Heat frozen cauliflower rice in microwave and add to a pot. 

In a jar add a bit of oil with some turmeric and a couple threads of saffron.

Pour over the rice and add a bit of salt and pepper. 

Stir to coat the rice, it will turn yellow.

Notes:

The recipe called for 2 TBSP tomato paste but I was out so I replaced with 1/4 C rotel.

Leftover coconut milk can be frozen in ice cube trays for later use. Once frozen place in ziploc bag. Can be added to stews, curries, etc.

I used garlic powder and ginger powder.