Name: Delicious Keema Curry: Indian Ground Beef Curry in 30 Minutes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 lb Ground Beef (can substitute with ground chicken or turkey); 2 tbsp Cooking Oil (vegetable or canola oil preferred); 1 medium Onion, chopped (yellow or white); 3 cloves Garlic, minced (or garlic powder); 1 tbsp Ginger, freshly grated (or ginger paste); 2 tbsp Tomato Paste (or fresh tomatoes cooked until soft); 2 tbsp Curry Powder (use your favorite blend); 1 tsp Cayenne Pepper (adjust to personal spice tolerance); 1 tbsp Garam Masala; 1 can Coconut Milk (can substitute with coconut cream for thicker texture); 1 cup Broth or Stock (chicken or beef stock preferred); Salt, to taste; Black Pepper, to taste; 1 tbsp Lemon Juice (can substitute with vinegar if needed); 1/4 cup Cilantro or Parsley, chopped (green onions can be an alternative)

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Introduction

Delicious Keema Curry is a flavorful Indian ground beef dish that comes together in just 30 minutes. Rich with spices and creamy coconut milk, it’s a comforting meal perfect for busy weeknights.

This image shows a close-up of a rich, thick chili dish in a white pan. The chili has a brownish-orange color with a chunky texture made up of cooked ground meat and small bits of onion. The top layer is sprinkled with small, fresh green cilantro leaves, adding a pop of bright color. A silver spoon is dipped into the chili on the right side, partially submerged and reflecting some light. The background features a white marbled texture that softly contrasts with the warm colors of the chili. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Ground Beef (can substitute with ground chicken or turkey)
2 tbsp Cooking Oil (vegetable or canola oil recommended)
1 medium Onion, chopped (yellow or white)
3 cloves Garlic, minced (or garlic powder as substitute)
1 tbsp Freshly grated Ginger (or ginger paste)
2 tbsp Tomato Paste (or fresh tomatoes cooked until soft)
2 tbsp Curry Powder (your favorite blend)
1 tsp Cayenne Pepper (adjust to taste)
1 tbsp Garam Masala
1 can Coconut Milk (can substitute with coconut cream for thicker texture)
1 cup Broth or Stock (chicken or beef preferred)
Salt, to taste
Black Pepper, to taste
1 tbsp Lemon Juice (or vinegar as alternative)
1/4 cup Cilantro or Parsley, chopped (green onions can substitute)

Instructions

Step 1: Heat oil in a sauté pan over medium heat. Add the chopped onion and cook for about 2 minutes until translucent.
Step 2: Add the ground beef to the pan, stirring until it’s no longer pink, about 5 minutes. Drain any excess fat if needed.
Step 3: Mix in the minced garlic and grated ginger, sautéing for 2 minutes until fragrant.
Step 4: Stir in tomato paste, curry powder, cayenne pepper, and garam masala. Cook on low heat for 2–3 minutes to develop the flavors.
Step 5: Pour in coconut milk and broth, then season with salt and black pepper. Stir in chopped herbs and lemon juice, and bring to a boil.
Step 6: Reduce heat, cover the pan, and let the curry simmer for 15 minutes. Adjust consistency with water if needed.

Tips & Variations

For a milder curry, reduce or omit the cayenne pepper.
Substitute ground turkey or chicken for a leaner option.
Add vegetables like peas or diced potatoes to enrich the dish.
Use coconut cream instead of coconut milk for a richer, creamier texture.
Garnish with fresh cilantro or parsley for a bright finish and added flavor.

Storage

Store leftover keema curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce is too thick.

How to Serve

A close-up of a dish showing a rich, thick curry with minced meat in a white bowl. The curry is dark brown with a slightly oily surface, containing very fine bits of ground meat and small pieces of onions. On top, fresh green cilantro leaves are scattered evenly, adding a bright contrast. A white spoon is partly dipped into the curry, showing its thick, textured consistency. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegetarian?

Yes, you can substitute the ground beef with cooked lentils, crumbled tofu, or textured vegetable protein for a vegetarian version.

How spicy is this curry?

The spice level depends on the amount of cayenne pepper you add. You can adjust it to your preference by using less or omitting it altogether.