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

 

Keema Curry with Cucumber Raita
Keema Curry with Cucumber Raita
Servings Prep Time Cook Time
4servings 15minutes 30minutes
Servings Prep Time
4servings 15minutes
Cook Time
30minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. Meanwhile, to make the cucumber raita, mix the yogurt, cucumber and mint together with a little pepper. Spoon into a small bowl and chill.
  3. 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.
Recipe Notes

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.