Kheema (Indian Ground Mushroom-Beef Curry) with Kale and Peas: Ode to the Mushroom and a #Giveaway #sponsored Recipe

click to rate
1 vote | 660 views
 

Ingredients

  • For ground mushroom mixture:
  • 24 oz whole crimini mushrooms
  • 16 oz button mushrooms
  • For kheema:
  • 1½ T dark mustard seeds
  • 1½ T cumin seeds
  • 3 T vegetable oil
  • 4 small or 3 medium onions, chopped
  • 6-8 garlic cloves, minced
  • ¼ t ground cloves
  • ¼ t ground cardamom
  • 1 t Ceylon (true) Cinnamon
  • ½ t ground turmeric
  • 1 t paprika (or cayenne if you can take the heat)
  • 1½ t ground cumin
  • 1 heaping T ground coriander
  • pinch dried fenugreek (methi) leaves, optional
  • 1 T double strength (or 2 T regular) tomato paste
  • 8 oz sliced crimini mushrooms
  • 1 lb ground beef
  • 1-2 t coarse sea salt, to taste
  • ground mushroom mixture (see instructions)
  • 4 small or 3 medium tomatoes, peeled and chopped
  • 1 bunch of kale, stems removed and finely sliced
  • 1 bunch of cilantro, chopped, divided
  • ⅓ cup whole milk Greek yogurt
  • 2 t garam masala
  • 1-2 T honey, to taste
  • juice of half lemon
  • 1 10-oz bag of frozen peas (or equivalent fresh, in which case add them with the tomatoes)
  • lemon wedges for serving

Toolbox

Add the recipe to which day?
« Today - Aug 29 »
Today - Aug 29
Aug 30 - Sep 05
September 6 - 12
September 13 - 19
Please select a day
or Cancel
Loading... Adding to Planner
How good does this recipe look to you?
Click to rate it:
 
Advertisement
Advertisement

Leave a review or comment