Keema Curry

Steps

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1. 1
   Heat a 12-inch nonstick pan over medium-high heat. Add olive oil, diced onions, diced potatoes, and a pinch of salt. Sauté for 3–4 minutes until the onion edges caramelize and the potatoes start to soften.
   ▶ ≈1:33
2. 2
   Add the pressed garlic and stir to combine. Cook for another 2 minutes until the garlic becomes fragrant.
   ▶ ≈1:52
3. 3
   Transfer the sautéed vegetables to a bowl and set aside.
   ▶ ≈1:58
4. 4
   Return the pan to medium-high heat. Add olive oil, ground beef, and a large pinch of salt. Using a meat chopper, thoroughly break down the beef as it browns, ensuring it's well-separated.
   ▶ ≈2:04
5. 5
   Add the curry powder, garam masala, cumin, and tomato paste. Stir well and cook the spices for about 30 seconds to bloom their flavors.
   ▶ ≈2:39
6. 6
   Return the cooked aromatics and potatoes to the beef, toss gently to combine. Pour in the full can of coconut milk and the water. Bring to a simmer and cook for about 10 minutes until the sauce reduces and the potatoes are tender.
   ▶ ≈2:52
7. 7
   Season with salt. Add the frozen peas and chopped spinach. Stir gently for 2–3 minutes until the spinach wilts down completely.
   ▶ ≈3:36
8. 8
   Adjust consistency with additional stock or coconut milk if needed. Serve over steamed white rice.
   ▶ ≈3:56