Beef Keema Curry over Delta Blues Rice
This recipe is a weeknight staple at our house!
1 tablespoon olive oil
1 pound lean ground beef
1 large onion, diced
1 tablespoon ginger paste (or freshly grated ginger root)
3 cloves garlic, minced
1 teaspoon salt
¾ teaspoon black pepper
1 ½ tablespoons curry powder
1 teaspoon garam masala
½ teaspoon turmeric
1 tablespoon concentrated tomato paste
1 can fire-roasted diced tomatoes
1 can unsweetened coconut milk (full fat)
1 1/2 cups frozen peas
3 tablespoons cilantro, chopped
Delta Blues Rice
Heat olive oil in a Dutch oven over medium high heat. Add the ground beef and cook until no longer pink. Add the onion, ginger, and garlic and sauté until the vegetables are softened. Add the salt, pepper, curry powder, garam masala, turmeric, and tomato paste. Stir until fully incorporated and fragrant. Stir in the tomatoes and coconut milk. Bring the mixture to a boil then reduce heat to low. Simmer until thickened (about 10 minutes), stirring occasionally. Add in the frozen peas and cook until the peas are warmed through.
Serve over Delta Blues Rice and top with cilantro and a squirt of lime juice.