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Spicy Keema Aloo

Spicy Keema Aloo

with Green Chili and Basmati Rice

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Takeout, Fakeout! This keema dish is a delicious Indian style ground beef and pea curry. Easy to make, and with plenty of flavour, this dish is a definite win!

Allergens:Mustard/MoutardeSoy/SojaWheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

1 unit

Serrano Pepper

30 g

Ginger

6 g

Garlic

7 g

Cilantro

230 g

Russet Potato

1 tbsp

Indian Spice

(ContainsMustard/Moutarde)

113 g

Green Peas

1 can

Diced Tomatoes

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

100 g

Greek Yogurt

(ContainsMilk/Lait)

56 g

Onion, chopped

½ cup

Basmati Rice

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories720 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber8 g
Protein42 g
Cholesterol80 mg
Sodium1210 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Grater
Measuring Cups
Medium Pot
Peeler
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Bring 1 1/3 cups water (dbl for 4 ppl) to a boil in a medium pot. Peel, then cut potato into 1/4-inch pieces. Peel, then finely grate ginger. Peel, then mince or grate garlic. Wearing kitchen gloves, thinly slice serrano pepper. Add rice to the boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

2

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and potatoes. Cook, breaking up beef into smaller pieces, until browned, 4-5 min.**

3

Add onions, garlic, ginger, soy and tadka masala to the pan. Cook, stirring occasionally, until veggies soften, 2-3 min. Remove pan from heat. Add diced tomatoes, serrano peppers and 1/4 cup water (dbl for 4 ppl). Cover and reduce heat to medium. Simmer, stirring occasionally, until potatoes are cooked through and mixture has slightly thickened, 6-7 min.

4

While keema cooks, roughly chop cilantro. When potatoes are done, add peas. Stir to combine. Fluff rice with a fork, then stir in half the cilantro and season with salt.

5

Divide rice between bowls and top with Keema Aloo. Sprinkle over remaining cilantro and dollop with yogurt.