Creamy Spiced Keema Curry Over Rice

Creamy Spiced Keema Curry Over Rice

Creamy Spiced Keema Curry Over Rice is a delicious dish that combines the rich flavors of spiced ground meat with creamy sauce, served over fluffy basmati rice. This dish delivers a comforting blend of spices, making it a favorite for many families. It is not only satisfying but also easy to prepare, making it perfect for any occasion.

Why Make This Recipe

This recipe is great for busy weeknights or meal prepping. With just one pan, you can create a flavorful and nutritious meal that the whole family will love. The creamy texture of the curry, combined with the spiced meat and the softness of the rice, hits all the right notes for a cozy meal. Plus, it’s a fantastic way to enjoy the flavors of Indian cuisine at home.

How to Make Creamy Spiced Keema Curry Over Rice

Follow these simple steps to create your own Creamy Spiced Keema Curry.

Ingredients

• 1 lb ground beef or lamb
• 1 tbsp oil or ghee
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1–2 carrots, diced
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1 tsp garam masala
• 1/4 tsp turmeric
• 1/4 tsp chili powder (adjust to taste)
• 1/2 tsp salt (or to taste)
• 1/2 cup canned tomato puree or crushed tomatoes
• 1/2 cup heavy cream or coconut milk
• 1/4 cup water (if needed to thin)
• Fresh cilantro (for garnish)
• Cooked basmati rice (for serving)

Directions

1. Cook Aromatics: In a skillet, heat oil over medium heat. Sauté the diced onion, minced garlic, and grated ginger until they are soft and fragrant.

2. Brown Meat: Add the ground beef or lamb to the skillet and cook until fully browned. Drain any excess fat from the pan.

3. Spice It Up: Stir in the cumin, coriander, garam masala, turmeric, chili powder, and salt. Cook for 1–2 minutes to toast the spices and enhance their aroma.

4. Simmer: Add the tomato puree and diced carrots to the skillet. Let it simmer for about 5 minutes. Pour in the heavy cream or coconut milk and water if needed. Simmer for another 5–10 minutes until the curry is thick and creamy.

5. Serve: Spoon the creamy keema curry over warm basmati rice and garnish with chopped cilantro.

How to Serve Creamy Spiced Keema Curry Over Rice

Serve the creamy keema curry hot over a generous portion of basmati rice. It’s perfect paired with a simple side salad or naan for some extra enjoyment.

How to Store Creamy Spiced Keema Curry Over Rice

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool the curry to room temperature before sealing it. If you want to keep it longer, you can freeze the curry for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

Tips to Make Creamy Spiced Keema Curry Over Rice

• To save time, prep your vegetables beforehand by dicing the onions, garlic, ginger, and carrots before cooking.
• Adjust the spice levels by adding more or less chili powder, depending on your preference for heat.
• If you want a lighter option, you can use coconut milk instead of heavy cream for a dairy-free version.

Variation

You can easily customize this recipe by adding more vegetables like peas or bell peppers for added nutrition and color. If you prefer a vegetarian option, replace the ground meat with lentils or chickpeas.

FAQs

1. Can I use chicken instead of beef or lamb?
Yes! You can use ground chicken or turkey for a lighter version of this dish.

2. What if I don’t have garam masala?
If you don’t have garam masala, you can make your own by mixing equal parts of cumin, coriander, and a pinch of cinnamon.

3. Can I make this dish ahead of time?
Absolutely! This curry tastes even better the next day, as the flavors meld together. Just reheat it before serving.

Enjoy making and savoring your Creamy Spiced Keema Curry Over Rice!

Creamy Spiced Keema Curry Over Rice

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• Author: olivia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A delicious dish combining spiced ground meat in a creamy sauce over fluffy basmati rice.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef or lamb
• 1 tbsp oil or ghee
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1–2 carrots, diced
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1 tsp garam masala
• 1/4 tsp turmeric
• 1/4 tsp chili powder (adjust to taste)
• 1/2 tsp salt (or to taste)
• 1/2 cup canned tomato puree or crushed tomatoes
• 1/2 cup heavy cream or coconut milk
• 1/4 cup water (if needed to thin)
• Fresh cilantro (for garnish)
• Cooked basmati rice (for serving)

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Instructions

1. In a skillet, heat oil over medium heat. Sauté the diced onion, minced garlic, and grated ginger until they are soft and fragrant.
2. Add the ground beef or lamb to the skillet and cook until fully browned. Drain any excess fat from the pan.
3. Stir in the cumin, coriander, garam masala, turmeric, chili powder, and salt. Cook for 1–2 minutes to toast the spices and enhance their aroma.
4. Add the tomato puree and diced carrots to the skillet. Let it simmer for about 5 minutes. Pour in the heavy cream or coconut milk and water if needed. Simmer for another 5–10 minutes until the curry is thick and creamy.
5. Spoon the creamy keema curry over warm basmati rice and garnish with chopped cilantro.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Can freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 6g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg

Keywords: Curry, Keema, Spiced Meat, Indian Cuisine, Comfort Food