Keema Curry with Cucumber Raita
This mellow curry of ground beef has just a hint of chili, so it’s ideal for children who like to be a little adventurous with their food. Serve the keema curry with cucumber raita, steamed basmati rice and warm nan bread.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 30minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 30minutes |
- 500 g lean ground beef
- 1 onion finely chopped
- 450 g potatoes peeled and diced
- 3 garlic cloves chopped
- 2cm piece fresh ginger finely chopped
- 1 cinnamon stick halved
- 1 tsp turmeric turmeric
- 1 tsp cumin seeds roughly crushed
- 1 tsp coriander seeds crushed
- 1/2 tsp crushed dried chilies
- 1 540ml can diced tomatoes
- 1 1/4 cups reduced-salt beef stock
- pepper to taste
- 150 g to taste
- Fresh mint leaves to garnish
- Cucumber Raita
- 150 g plain low-fat yogurt
- 1/4 cucumber finely diced
- 4 tsp fresh mint chopped
- pepper to taste
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Ingredients
Servings: servings
Units:
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- Fry the beef and onion in a large saucepan for 5 minutes or until evenly browned, stirring to break up the meat. Add the potatoes, garlic, ginger, spices and chili and fry for 2 minutes, stirring. Add the tomatoes with their juice and the stock and season with pepper. Bring to a boil, then cover and simmer for 20 minutes, stirring occasionally.
- Meanwhile, to make the cucumber raita, mix the yogurt, cucumber and mint together with a little pepper. Spoon into a small bowl and chill.
- Stir the baby spinach into the curry and heat through for about 1 minute, then add a little more pepper. Spoon the keema curry onto warmed plates and sprinkle with fresh mint leaves. Serve immediately, with the chilled cucumber raita.
Keema curry with cucumber raita variations: If you prefer, you can cook the curry in the oven. Brown the beef and onion in a flameproof casserole dish, then add the other ingredients and bring to a boil. Cover and cook in a preheated 350ºF (180ºC) oven for 1 hour. Add the spinach, toss with the meat, then cover and return to the oven to cook for 10 minutes. • For a fruity curry, you can add 1⁄2 cup sultanas and 1 sliced dessert apple with the potatoes. Omit the spinach. Garnish the curry with 1 diced banana tossed with the juice of 1⁄2 lemon and 2 tablespoons chopped fresh coriander.
Per serving: 296 calories, 33 g protein, 8 g total fat, 3 g saturated fat, 67 mg cholesterol, 22 g total carbohydrate, 8 g sugars, 5 g fibre, 406 mg sodium
A raita or sauce of yogurt, cucumber and mint is often served with curries to act as a cooling agent against the heat of the chilies and spices. Yogurt is also extremely nutritious—it is a valuable source of calcium and it provides useful amounts of phosphorus, the B vitamin riboflavin and vitamin B12. Live yogurt also provides beneficial bacteria that can help to maintain a healthy digestive tract.
