Keema Matar Curry
Keema matar curry features potatoes, peas, and seasoned beef served in a robust tomato broth. Make this delicious stew in just 30 minutes!
Servings: 4
Ingredients
- 2 medium Yukon Gold potatoes
- 1 large onion peeled and quartered
- 2 tbsp ginger paste
- 4 cloves garlic
- 1 green chile Serrano or Birds Eye
- 1 1/2 lbs lean ground beef 85/15 or 80/20
- 1 1/2 tbsp curry powder
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp ground fenugreek
- 1/2 tsp kosher salt
- 14 oz unsweetened coconut milk
- 14 oz diced tomatoes drained
- 1 cup baby peas frozen or canned
Instructions
- Peel and cut potatoes into 1/2-inch dice, set aside.
- In a food processor, puree the onion, ginger paste, garlic and green chile until a paste forms.
- In a deep skillet over medium heat brown the ground beef for 3-4 minutes. Add the onion puree, curry powder, Kashmiri chili powder, fenugreek and salt. Cook another 3-4 minutes, stirring often.
- Stir in the potatoes, coconut milk and tomatoes. Turn heat to Low and cook, uncovered, for another 15-18 minutes, stirring often.
- Before serving, stir in frozen peas and cover for 4 minutes. Taste and season if needed. Serve with steamed rice and bread or flatbread of choice.
Nutrition
Calories: 610kcal | Carbohydrates: 37g | Protein: 44g | Fat: 33g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 482mg | Potassium: 1593mg | Fiber: 9g | Sugar: 10g | Vitamin A: 493IU | Vitamin C: 49mg | Calcium: 108mg | Iron: 9mg