Name: Indian-Inspired Beef Kheema with Peas & Basmati Rice
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 1 ½ small bunches cilantro; 3 cups frozen peas; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1.02 kg lean ground beef; 3 tomatoes; 1 ½ medium yellow onions; curry powder; salt; virgin coconut oil

Indian-Inspired Beef Kheema with Peas & Basmati RiceIndian-Inspired Beef Kheema with Peas & Basmati Rice — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

1 ½ small bunches cilantro

3 cups frozen peas

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1.02 kg lean ground beef

3 tomatoes

1 ½ medium yellow onions

curry powder

salt

virgin coconut oil

Instructions

Rinse the rice in a colander and transfer to a small saucepan. Add water and salt; bring to a boil.

Wash and dry the fresh produce.

Small dice the tomatoes; transfer to a medium bowl.

Once the water is boiling, reduce the heat to low, stir, and cover. Cook until the liquid is absorbed, 15-18 minutes. Remove from the heat and let the rice stand, covered, for 5 minutes.

Heat a skillet over medium heat.

Peel and small dice the onion; transfer to a small bowl.

Add coconut oil to the skillet and swirl to coat the bottom.

Add the onions to the skillet and cook, stirring frequently, until softened, 3 to 4 minutes.

While the onion cooks, peel and mince the ginger; transfer to a small bowl.

Peel and mince the garlic; add to the bowl of ginger.

Add curry powder to the bowl of ginger and garlic.

Add the spice mixture to the onions; cook, stirring constantly, for about 1 minute.

Add the ground beef and cook, breaking apart into smaller pieces, until browned, 2 to 3 minutes.

Add the tomato, water and season with salt; bring to a boil. Reduce heat to medium-low and simmer for 6 to 8 minutes.

Shave the cilantro leaves off the stems; discard the stems and chop the leaves.

Add the peas and half of the cilantro (save the rest for garnishing) to the skillet; stir to combine and cook until the peas are warmed through, 2 to 3 minutes.

Divide the rice between plates, top with the beef kheema, and garnish with the remaining cilantro. Enjoy!

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