Savory Keema Curry: Quick, Comforting & Gluten-Free Delight

This Easy Keema Curry is a gluten-free delight that brings vibrant Indian flavors to your table in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Can substitute with vegetable oil
1 medium Yellow Onion Can substitute with shallots or leeks
1 tablespoon Fresh Ginger Or use ground ginger
4 cloves Garlic Can substitute with garlic powder

For the Protein

1 pound Ground Beef Can substitute with ground turkey or plant-based options

For the Vegetables

2 cups Yukon Gold Potatoes Can substitute with sweet potatoes
1 cup Frozen Baby Peas Can substitute with green beans or spinach

For the Aromatics & Spices

1 teaspoon Sea or Kosher Salt
1/2 teaspoon Cracked Black Pepper Can substitute with white pepper
2 tablespoons Curry Powder Select your favorite brand
1 teaspoon Garam Masala Can be replaced with more curry powder
1/2 teaspoon Turmeric

For the Sauce

2 tablespoons Tomato Paste Can substitute with fresh diced tomatoes
1 can Fire-Roasted Diced Tomatoes Can substitute with regular diced tomatoes
1 can Coconut Milk Can substitute with heavy cream

For the Finish

1/4 cup Cilantro Can omit if desired
2 tablespoons Lime Juice Can substitute with lemon juice

For Serving

4 cups Steamed Rice or Naan Can substitute with cauliflower rice

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C). Dice the Yukon Gold potatoes and toss in olive oil. Spread on a baking sheet and roast for 25-30 minutes.
In a large Dutch oven, heat olive oil over medium heat. Add ground beef and yellow onion, and sauté until beef is browned and onions are translucent.
Stir in minced ginger and garlic; sauté for 1-2 minutes until fragrant.
Mix in salt, black pepper, curry powder, garam masala, turmeric, and tomato paste. Cook for 2 minutes, stirring constantly.
Pour in fire-roasted diced tomatoes and coconut milk, stirring to bring to a gentle boil. Reduce heat and simmer for 10 minutes.
Incorporate roasted potatoes and frozen peas, simmering for an additional 2-3 minutes until peas are warmed.
Serve over steamed rice or alongside naan, drizzled with lime juice and cilantro.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 3.5mg

Notes

Ensure even potato sizes for consistent roasting. Use fire-roasted tomatoes for a deeper flavor. Adjust spices based on your heat preferences. Leftovers can be stored in an airtight container for up to 4 days.

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