Indian-Inspired Keema Curry

Ainekset

∙30g (2T) oil

∙225g (1½c) onion, medium dice

∙225g (1½c) potato, medium dice

∙450g (1lb) ground beef

∙25g (1½T) tomato paste

∙5g (1t) cumin

∙5g (1t) curry powder

∙3g (½t) garam masala (or sub more curry)

∙200g (¾c) water

∙400g (1 can) full-fat coconut milk

∙150g (1c) frozen peas

∙150g (5oz) baby spinach, chopped

∙5–10g (1–2t) salt, divided

Ohjeet

1 Heat large nonstick with oil over med-high. Sauté onion, potato, pinch salt in oil 5 min till browned. Move to bowl

2 Brown beef + pinch salt 5–6 min till crumbly.

3 Add tomato paste + spices. Stir 30 sec.

4 Add potato mix back to pan with water, coconut milk, pinch salt. Simmer 5–8 min to reduce.

5 Add peas + spinach. Stir 1 min. Serve with rice.