Big-Batch Beef Keema Curry with Peas

By Sprig Originals ✓ · cooked up in Sprig

A deeply savoury Indian minced beef and pea curry built for the freezer. There's no cream or yogurt in the pot, so it reheats exactly as it went in — thick, glossy and never split or watery. Make one pan on Sunday and stash three weeknight dinners: spoon it over rice, scoop it up with naan, or pile it into wraps with sliced onion.

Ingredients

• 3 tbsp vegetable oil
• 2 large onions, finely chopped
• 5 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp chili powder
• 2 tsp garam masala
• 2 lb ground beef (85% lean)
• 1 can (14 oz) crushed tomatoes
• 2 cups frozen peas
• 2 tsp salt

Instructions

1. Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Add the onions and cook, stirring often, for 10 to 12 minutes, until soft and deep golden at the edges — this browning is what makes the keema taste rich after freezing.
2. Turn the heat to medium. Add the garlic and ginger and cook 1 minute, then add the cumin, turmeric, chili powder and garam masala and stir for 30 seconds until fragrant.
3. Add the ground beef and break it up with a wooden spoon. Cook over medium-high heat for 8 to 10 minutes, until no pink remains and some of the meat has browned and caught on the pan.
4. Stir in the crushed tomatoes, salt and 3/4 cup water. Bring to a simmer, then cook uncovered over medium-low heat for 20 to 25 minutes, stirring every few minutes, until thick and the oil separates and glosses the surface. Keep it a touch saucier than you would for eating right away — it firms up in the freezer.
5. Stir in the frozen peas and cook 3 to 4 minutes, just until hot and bright green. Taste and add salt if needed. Serve what you want tonight.
6. To freeze: spread the rest in a shallow dish and cool at room temperature for 30 minutes, then refrigerate uncovered until cold, about 1 hour. Pack into zip-top freezer bags or containers in family-size or single portions, press flat, label and freeze up to 3 months.
7. To reheat: tip a frozen block into a saucepan with 3 tablespoons water, cover and warm over low heat for 12 to 15 minutes, breaking it up and stirring as it loosens, until steaming hot throughout (165°F). Or thaw overnight in the fridge and reheat covered for 6 to 8 minutes. From the microwave: covered, on high for 5 to 6 minutes from frozen, stirring twice.

Chef's tips

Nutrition (per serving, estimated)

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