Indian-Inspired Keema Curry

Source: Brian Langerstrom

https://youtu.be/RS8yo3JEkoA?si=XqarRx9G5sSpuaJ8

∙30g (2T) oil ∙225g (1½c) onion, medium dice ∙225g (1½c) potato, medium dice ∙450g (1lb) ground beef ∙25g (1½T) tomato paste ∙5g (1t) cumin ∙5g (1t) curry powder ∙3g (½t) garam masala (or sub more curry) ∙200g (¾c) water ∙400g (1 can) full-fat coconut milk ∙150g (1c) frozen peas ∙150g (5oz) baby spinach, chopped ∙5–10g (1–2t) salt, divided 1 Heat large nonstick with oil over med-high. Sauté onion, potato, pinch salt in oil 5 min till browned. Move to bowl 2 Brown beef + pinch salt 5–6 min till crumbly. 3 Add tomato paste + spices. Stir 30 sec. 4 Add potato mix back to pan with water, coconut milk, pinch salt. Simmer 5–8 min to reduce. 5 Add peas + spinach. Stir 1 min. Serve with rice.