I love curry and typically mix my own spices rather than using curry powder, but for a quick meal this dish fits the bill. J. has taken to calling it “hamburger helper” which I don’t find at all funny, but I dare say that even he could whip this up some evening (hint,hint…). It’s very easy to put together and will make do until I make a curry dish that’s a little more complex.
Keema Beef Curry
1 tablespoon canola oil
1 1/2 pounds lean ground sirloin
1 large onion, finely chopped
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
1 1/2 tablespoons Madras curry powder
Salt and freshly ground pepper
1 large Yukon Gold potato, peeled and cut into 1/2-inch dice
1 1/2 cups low-sodium chicken broth
One 14-ounce can unsweetened coconut milk
One 14-ounce can diced tomatoes with their juices
1 1/2 cups frozen baby peas
Chopped cilantro, warm naan and steamed rice, for serving
In a large, deep skillet, heat the oil. Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the onion, ginger, garlic and curry powder and season with salt and pepper. Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.
Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through. Serve in bowls with cilantro, naan and rice.