Keema Masala Bowls

Name: Keema Masala Bowls
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 1.5 pound ground beef; 1 yellow onion (large, finely diced); 3 clove garlic (minced); 1 tablespoon fresh ginger (grated); 2 teaspoon ground cumin; 1.5 teaspoon ground coriander; 1 teaspoon garam masala; 0.5 teaspoon turmeric powder; 0.25 teaspoon cayenne pepper; 1 can diced tomatoes; 1 russet potato (large, peeled and diced into 1/2-inch cubes); 1 cup chicken broth; 2 cup basmati rice (pre-cooked); 0.5 cup plain Greek yogurt; 0.25 cup fresh cilantro (chopped)

A comforting and aromatic Indian-inspired dish with spiced ground beef and diced potatoes, simmered in a rich tomato base, served with fluffy basmati rice.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 8
Cuisine: Indian
Difficulty: Easy
Cost: $2.51/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1 tablespoon olive oil
1.5 pound ground beef
1 yellow onion (large, finely diced)
3 clove garlic (minced)
1 tablespoon fresh ginger (grated)
2 teaspoon ground cumin
1.5 teaspoon ground coriander
1 teaspoon garam masala
0.5 teaspoon turmeric powder
0.25 teaspoon cayenne pepper
1 can diced tomatoes
1 russet potato (large, peeled and diced into 1/2-inch cubes)
1 cup chicken broth
2 cup basmati rice (pre-cooked)
0.5 cup plain Greek yogurt
0.25 cup fresh cilantro (chopped)

Instructions

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 1/2 pounds ground beef and 1 finely diced yellow onion. Cook, breaking up the beef, until browned and the onion is softened, about 5-7 minutes.
Drain any excess fat. Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger; cook for 1 minute until fragrant.
Add 2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1 teaspoon garam masala, 1/2 teaspoon turmeric powder, and 1/4 teaspoon cayenne pepper (if using). Cook for 1 minute, stirring constantly, until spices are fragrant.
Stir in 1 can diced tomatoes (undrained), 1 diced russet potato, and 1 cup water or chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 8-10 minutes, or until potatoes are tender.
While the Keema Masala simmers, prepare 2 cups pre-cooked basmati rice according to package directions.
Serve hot over basmati rice, topped with 1/2 cup plain Greek yogurt and 1/4 cup chopped fresh cilantro if desired.

Notes

Ensure potatoes are diced into small cubes to cook quickly. Adjust cayenne pepper for desired spice level.

Nutrition (per serving)

Calories: 460
Protein: 30 g
Carbohydrates: 42 g
Fat: 19 g
Fiber: 5 g
Sodium: 580 mg
Saturated Fat: 7.5 g
Sugar: 5 g
Cholesterol: 70 mg