Beef Keema with Peas & Green Garlic Yogurt

Grass-fed ground beef browns up fast on a weeknight. Up the flavor with a big hit of ginger and spices, and finish with sweet peas and cool yogurt.  

What You Get 

Onion 

Garlic  

Ginger 

Curry powder 

Grass-fed ground beef (see note below) 

English peas 

Cooked brown rice 

Cilantro 

Green garlic yogurt 

What You’ll Need 

Canola oil 

Cayenne (optional) 

Salt 

Tomato paste or ketchup 

Makes 3 servings

Active Time: 30 minutes

Total Time: 30 minutes  

Step 1 

Chop half of the onion, reserving the rest for another use. Chop 4 or 5 cloves of garlic. Chop about 1 tablespoon ginger. 

Step 2

In a sauté pan over medium-high heat, warm 2 tablespoons canola oil. Add the onion and sauté until soft, about 5 minutes. Add the garlic, ginger, 1 tablespoon curry powder, and ½ teaspoon cayenne, if you want a kick, and stir until fragrant, 30 seconds. 

Step 3 

Add the beef and cook until browned, stirring occasionally and breaking it up with a spoon, 8 to 10 minutes. Season with 1 teaspoon salt. Turn down the heat to low, add 1 tablespoon tomato paste and ½ cup water, and stir to combine, scraping up any browned bits from the bottom of the pan.  

Step 4

Meanwhile, shell the peas. Bring a small pot filled with salted water to a boil. Add the peas and cook until bright green and tender, 2 minutes. Drain the peas. 

Step 5

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Pick the cilantro leaves and toss the stems. 

Step 6

Spoon the rice into bowls, and top with the keema and peas. Dollop with the green garlic yogurt, scatter with the cilantro leaves, and serve warm. 

Contains: milk. 

Note: The ground beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.