Keema Curry with Vegetables
A quick, hearty keema curry made with ground beef, grated carrot and zucchini, and green peas for extra bite. On the table in about 35 minutes and endlessly versatile, spoon it over rice, roti, or mashed potatoes.
Ingredients
- 500 g minced beef or lamb
- 2 tbsp oil
- 1 onion chopped
- 2 tsp ginger & garlic paste
- 1 tsp salt
- ½ tsp chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp oregano dried
- ½ cup carrot thinly grated
- ½ cup zucchini thinly grated
- 1 cup canned crushed tomato or tomato puree(passata)
- 1½ cups water
- ½ cup green peas
- coriander to garnish
Instructions
- Heat the oil in a skillet on medium heat. Add onion and saute until translucent.
- Add the minced meat and cook, breaking it up as you go, until it changes from pink to light brown. Add the ginger & garlic paste. Cook it until raw smell disappears.
- Add salt, spices and oregano. Mix it well and continue to cook the meat. Add the grated carrot, zucchini and tomato puree.
- Add water, give it a stir. Cover and cook for 15 minutes or until most of the water has evaporated. Add the peas. Continue to cook for 5 minutes until the peas are heated through.
- Turn of the heat and check seasoning. Add more salt if you need to. Garnish with coriander and serve with roti, rice or anyway you like.
Notes
- Swap 1/2 cup of canned chickpeas instead of green peas.
- Can be refrigerated in an airtight container up to 3 days.
Nutrition
Calories: 421 kcal | Total Carbs: 8 g | Protein: 23 g | Fat: 32 g | Saturated Fat: 10 g | Sodium: 690 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 2932 IU | Vitamin C: 13 mg | Calcium: 61 mg | Iron: 4 mg | Net Carbs: 5 g
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