South Asian-Style Ground Beef, Potatoes, Peas and Bok Choy (Keema)
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Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of South Asian-Style Ground Beef, Potatoes, Peas and Bok Choy (Keema) calories by ingredient
Introduction
This is a traditional Indian recipe that's been spruced up with bok choy, mushrooms, green pepper, and peas. My version is kinda spicy, so you if you don't like spicy so much, you might want to cut back on the cayenne pepper. This serves well with naan or rice or just by itself. This is a traditional Indian recipe that's been spruced up with bok choy, mushrooms, green pepper, and peas. My version is kinda spicy, so you if you don't like spicy so much, you might want to cut back on the cayenne pepper. This serves well with naan or rice or just by itself.Number of Servings: 8
Ingredients
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2 tablespoons butter (or more to taste)
˝ large onion, diced (or more to taste)
˝ large green sweet pepper
1 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, diced
1 large potato, peeled and diced
3 Roma tomatoes, diced
1 15 ˝ oz can of peas, drained
Tips
I used bok choy to add some Vitamin A. It actually doesn't add that many calories, so if it's hard to find or you don't like it, substitute or eliminate.
Directions
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.
Member Ratings For This Recipe
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UROPA31
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