It's a Whole Meal Keema Curry Beef Potatoes and Veg

Transform your weeknight dinner routine with "It's a Whole Meal Keema Curry Beef Potatoes and Veg," a hearty, flavor-packed dish that combines the best of comfort food and bold spices. This one-pot wonder features tender ground beef, golden potatoes, sweet carrots, and vibrant peas all simmered in an aromatic blend of cumin, turmeric, garam masala, and paprika. Perfectly balanced with juicy tomatoes, fresh cilantro, and a squeeze of zesty lemon, this curry is a complete meal on its own or pairs beautifully with naan, roti, or basmati rice. Ready in just an hour, it's an easy, wholesome dinner idea that’s both satisfying and nutritious, ideal for busy families.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams ground beef (minced beef)
• 2 large potatoes
• 1 medium onion
• 3 cloves garlic cloves
• 1 inch ginger
• 2 medium tomatoes
• 100 grams frozen peas
• 1 large carrot
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 0.5 teaspoon chili powder (optional)
• 250 milliliters beef or chicken stock
• 1 to taste salt
• 1 to taste black pepper
• 10 grams fresh cilantro (coriander leaves)
• 0.5 whole lemon

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Set aside.

Step 2

Finely chop the onion, garlic, and ginger. Dice the tomatoes, and grate or finely chop the carrot.

Step 3

Heat the vegetable oil in a large pot or deep pan over medium heat.

Step 4

Add the cumin seeds and let them toast for 30 seconds until aromatic.

Step 5

Stir in the chopped onion and sauté for 3-4 minutes until softened and lightly golden.

Step 6

Add the garlic and ginger, and cook for another minute until fragrant.

Step 7

Mix in the ground coriander, turmeric, paprika, garam masala, and optional chili powder, stirring to coat the onions in the spices.

Step 8

Add the ground beef to the pot. Break it up with a wooden spoon and cook until browned, about 5-7 minutes.

Step 9

Stir in the chopped tomatoes and cook for 3-4 minutes until they soften and blend into the mixture.

Step 10

Add the diced potatoes and grated carrot to the pot. Stir well to combine.

Step 11

Pour in the beef or chicken stock, and season with salt and black pepper to taste.

Step 12

Cover the pot with a lid and simmer on low heat for 20 minutes, or until the potatoes are tender.

Step 13

Stir in the frozen peas and cook for an additional 5 minutes until heated through.

Step 14

Taste and adjust seasoning if needed. Optionally, squeeze the juice of half a lemon over the curry for a citrusy boost.

Step 15

Garnish with freshly chopped cilantro before serving.

Step 16

Serve hot with naan, roti, or steamed basmati rice for a complete meal.

Nutrition Facts

Serving size	(2032.6g)

Amount per serving	% Daily Value*
Calories	2372.4

Total Fat 132.1g	0%
Saturated Fat 45.0g	0%
Polyunsaturated Fat 17.0g
Cholesterol 355.3mg	0%
Sodium 3785.0mg	0%
Total Carbohydrate 193.2g	0%
Dietary Fiber 31.5g	0%
Total Sugars 30.9g
Protein 116.8g	0%

Vitamin D 35IU	0%
Calcium 370.9mg	0%
Iron 25.8mg	0%
Potassium 6387.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 19.2%

Carbs: 31.8%