Ground Beef Curry | Pakistani Keema Curry

This Ground Beef Curry, also known as Pakistani Keema Curry, is a hearty and flavorful dish that I enjoy making when I want a comforting one-pot meal. The combination of warm spices, tender ground beef, potatoes, peas, and tomatoes makes it both filling and satisfying, while still being easy to prepare.

Why You’ll Love This Recipe

I like this curry because it’s so versatile I can make it with ground beef, chicken, lamb, or even a plant-based substitute. The spices are warming without being overwhelming, and the mix of potatoes and peas gives the dish body and texture. I also love that it comes together quickly and tastes even better the next day, which makes it perfect for meal prep.

Ingredients

2 – 3 tablespoons oil (I recommend coconut oil)
1 cup chopped onion (I use 1/4 cup minced)
1 clove garlic (minced)
1 pound ground beef (any ground meat works well. See Special Diet Option section for vegan option)
1 1/2 tablespoons curry powder (see Recipes Notes about spices)
2 1/4 teaspoons salt (or to taste)
1/8 teaspoon pepper (omit for AIP)
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon turmeric
2 1/2 – 3 cups tomatoes (about 1 1/2 14 ounces cans–see AIP alternative above)
3 medium potatoes or sweet potatoes (About 4-5 ounces each. See low-carb options in notes. Use sweet potato for AIP)
2 1/2 – 3 cups peas (see notes for low carb/paleo options. Use snow peas for AIP)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by heating the oil in a large skillet or pot over medium heat.
2. I add the chopped onion and sauté until it turns golden brown.
3. Next, I stir in the minced garlic and cook for about a minute.
4. I add the ground beef and cook until it’s browned, breaking it apart with a spoon as it cooks.
5. I mix in the curry powder, salt, pepper, cinnamon, ginger, and turmeric, stirring until the meat is coated with the spices.
6. I stir in the tomatoes and let the mixture simmer for 5–7 minutes.
7. I add the potatoes and cook until they are tender, about 15 minutes, stirring occasionally.
8. Finally, I stir in the peas and let the curry simmer for another 5 minutes.
9. I taste and adjust seasonings before serving hot with rice or flatbread.

Servings and Timing

This recipe makes about 6 servings. The prep time is around 10 minutes, and the cooking time is 30–35 minutes, so I can have it ready in about 45 minutes total.

Variations

I sometimes swap the beef for ground chicken, turkey, or lamb for a different flavor. If I want it vegetarian, I use lentils or crumbled tofu instead of meat. For a low-carb version, I replace the potatoes with cauliflower florets. I also enjoy using sweet potatoes for a naturally sweeter twist, and when I want more heat, I add fresh chilies or cayenne pepper.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop with a splash of water if it has thickened too much. It also reheats well in the microwave for quick meals. For longer storage, I freeze portions for up to 2 months and thaw them overnight in the fridge before reheating.

FAQs

Can I use frozen peas instead of fresh?

Yes, I often use frozen peas because they’re convenient and work perfectly.

Can I make this curry spicier?

Yes, I add fresh green chilies, red chili flakes, or cayenne pepper for extra heat.

Can I make it without potatoes?

Yes, I sometimes leave out the potatoes or replace them with cauliflower for a lighter version.

What type of curry powder should I use?

I usually use a mild curry powder, but any blend I enjoy works well. Homemade curry powder is also great.

Can I use fresh tomatoes instead of canned?

Yes, I use about 4–5 medium fresh tomatoes, chopped, when they’re in season.

How do I make it vegan?

I replace the beef with lentils, crumbled tofu, or a plant-based ground meat substitute.

Can I make this in advance?

Yes, I often cook it a day ahead since the flavors deepen and taste even better the next day.

What should I serve with this curry?

I like it with basmati rice, naan, or roti. Sometimes I serve it with a cucumber salad for freshness.

Can I cook this in a slow cooker?

Yes, I brown the meat first, then transfer everything to the slow cooker and cook on low for 4–6 hours.

Can I add other vegetables?

Yes, I sometimes stir in spinach, carrots, or bell peppers for extra nutrition.

Conclusion

This Ground Beef Curry, or Pakistani Keema Curry, is one of my favorite comforting meals because it’s hearty, flavorful, and flexible. I like how easy it is to adapt to different diets and ingredients, and it always leaves me with satisfying leftovers. It’s a dish I return to again and again for a quick and nourishing dinner.

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