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Low carb, ready in 15 min!
Ready in 10 minutes

Quick Ground Beef Keema

with Peas & Minty Pan-Seared Peppers

Cooking time

10 minutes

Servings

2/4

Calories

610 /serving

Keema keema keema keema keema chameleon! This classic from the curry compendium can easily change its colours when you slip a selection of veggies into the warmly spiced helping of browned ground beef (mmm, Kashmiri chili peppers). In this case, plentiful carrots and peas work their way into the mix, while you up the veggie ante even more with vinegar-kissed sweet peppers and fresh mint for some tangy temptation.

We will send you:

  • 340g Ground beef (high-protein serving)
  • 200g Mini sweet peppers
  • 1 Bunch of mint
  • 15ml Minced garlic
  • 200g Diced carrots
  • 165ml Coconut milk
  • 30ml Tomato paste
  • 30ml Apple cider vinegar
  • 100g Green peas
  • 8g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)

Contains: Sulphites

You will need:

2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
20 g
Sodium
520 mg
Total Carb
32 g
Sugars
12 g
Protein
41 g
Fibre
10 g
Preparation
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Cook the carrots & beef
In a large pan, heat a drizzle of oil on medium-high. Sauté the carrots and ½ the garlic, 1 to 2 min., until fragrant and beginning to soften. Add the beef*; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
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Mise en place
Meanwhile, halve and core the sweet peppers lengthwise. Pick the mint leaves off the stems; roughly chop the leaves.
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Cook the sweet peppers
In a second large pan, heat a drizzle of oil on medium-high. Cook the sweet peppers, 2 to 3 min. per side, until beginning to soften. Add ½ the vinegar and the remaining garlic. Sauté, 1 to 2 min., until fragrant; season with the remaining spices and S&P. Off the heat, add ½ the mint; stir well. Transfer to a plate and keep warm.
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Make the beef keema
To the pan of carrots and beef, add the tomato paste. Cook, stirring frequently, 1 to 2 min., until dark red. Add the remaining vinegar and cook, scraping up any browned bits from the bottom of the pan, 30 sec. to 1 min., until evaporated. Add the coconut milk, peas, ⅓ cup water (double for 4 portions) and S&P. Cook, stirring occasionally, 2 to 3 min., until slightly thickened.
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Plate your dish
Divide the beef keema between your bowls. Garnish with the remaining mint. Serve the sweet peppers on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.