South Asian-Style Ground Beef, Potatoes, Peas and Bok Choy (Keema)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons butter (or more to taste)˝ large onion, diced (or more to taste)˝ large green sweet pepper1 cup mushrooms, washed, diced (or more to taste)1 clove garlic, minced 1 1/2 tablespoons curry powder 2 1/2 teaspoons salt 1 teaspoon ground turmeric 1 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 1/4 teaspoon ground ginger 1/2 cinnamon stick or 1 teaspoon of ground cinnamon 1 pound 90% lean ground beef 3 stalks of a large bok choy cabbage, diced1 large potato, peeled and diced 3 Roma tomatoes, diced 1 15 ˝ oz can of peas, drained
1. Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
2. Melt butter in a large wok or skillet over high heat; sauté onions, garlic and green peppers until onions are almost transparent, about 5 minutes. Add mushrooms and sauté until the mushroom begin to look shiny and start to change color.
3. Stir ground beef into vegetable mixture and cook, breaking beef into small crumbles. Brown the ground beef for 5-7 minutes or until it is cooked through and brown. Add curry mixture to ground beef mixture and stir well.
4. Mix potatoes, tomatoes, bok choy, and peas into ground beef mixture, stir thoroughly, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.
Makes 8-1 cup servings.
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.
2. Melt butter in a large wok or skillet over high heat; sauté onions, garlic and green peppers until onions are almost transparent, about 5 minutes. Add mushrooms and sauté until the mushroom begin to look shiny and start to change color.
3. Stir ground beef into vegetable mixture and cook, breaking beef into small crumbles. Brown the ground beef for 5-7 minutes or until it is cooked through and brown. Add curry mixture to ground beef mixture and stir well.
4. Mix potatoes, tomatoes, bok choy, and peas into ground beef mixture, stir thoroughly, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.
Makes 8-1 cup servings.
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 203.3
- Total Fat: 8.3 g
- Cholesterol: 42.8 mg
- Sodium: 964.0 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 4.6 g
- Protein: 15.0 g
Member Reviews
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UROPA31
Next time, I think I'll omit the potato and substitute some cooked buckwheat or rice noodles. If some crunch is desired, add a few sliced or chopped water chestnuts. Overall, a quite tasty dish. I added a little of Tsang's Szechuan Spicy Sauce at the table to perk it up a bit more. - 7/28/20