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Keto green bean beef keema with yogurt, cilantro and limes in a wok
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Keto Keema Curry (Kheema)

A perfect blending of aromatics, warm spices, green beans, and ground beef. This authentic Indian recipe cooks in one pan (or the instant pot) for an easy flavorful weeknight meal.
Course Dinner
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 30 minutes
Calories 268kcal
Author Kim Hardesty

Ingredients

  • 1 pound lean ground beef
  • 1 cup green beans, sliced ½ inch long (5 oz)
  • ¾ cup onion, medium dice (4 oz)
  • 1 tablespoon minced fresh garlic (3-4 medium cloves)
  • 1 tablespoon minced fresh ginger (¾ inch piece)
  • 1 tablespoon ghee (or olive oil)
  • 1 tablespoon coconut manna (or 2-3 tablespoon full fat coconut milk)
  • 1 sprig cilantro
  • ¾ cup water (⅓ cup for pressure cooker)

Spices (Measure Together)

  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon red pepper flakes (or more if you like spicy)
  • ¼ teaspoon turmeric
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

Grind (add to spices)

  • ¼ teaspoon fennel seeds
  • 4 whole cloves
  • 3 whole green cardamon pods
  • 2 tablespoon poppy seeds

Garnish

  • chopped cilantro
  • Thin plain yogurt or sour cream (thin with water)
  • Lime wedges

Instructions

Preparation:

  • Gather all of the ingredients. Slice the green beans and place them into a bowl. Chop the onion and mince the garlic and ginger. I just keep them separate on a small cutting board.
  • Measure the ground spices, salt, and pepper into a ramekin or small bowl.

Grind Whole Spices:

  • If using a mortar and pestle, add the spices in this order to pulverize: fennel, cloves, cardamon, poppy seeds. Remove the cardamon husks. (If using a spice grinder put them all in at once and grind to a powder.) Add to the small bowl of spices.

Method

  • Place a 10-inch skillet or a medium pot over medium heat until hot. Add the ghee or oil and fry the onions until well browned, being careful not to burn them. Add the garlic and ginger and fry until fragrant.
  • Add the ground beef and cook, breaking it apart with a spatula, until it is no longer pink. Then, add the coconut mana (or coconut milk) and spices, cooking until fragrant.
  • Stir in the green beans, sprig of cilantro and water. Cover and simmer for 15 minutes or until the beans are tender and the water has mostly evaporated. Season with salt and pepper to taste.
  • Garnish with cilantro, thin plain yogurt, and a squirt of lime if desired. Serve with cauliflower rice and keto naan or low carb tortillas.
  • Serves 4 people at 5.7 g net carbs, each.

Notes

Instant Pot:
  1. Set your Instant Pot to Sauté on high. When it says HOT, add your ghee or oil and wait for it to heat - it will shimmer when ready.
  2. Set your Instant Pot to Sauté on high. When it says HOT, add your ghee or oil and wait for it to heat - it will shimmer when ready.
  3. Add onions, garlic and ginger and let them cook a few minutes until softened.
  4. Add the ground beef and sauté long enough to break up large clumps. It will still be a little pink.
  5. Add the green beans, spices, coconut manna, cilantro sprig, and ⅓ cup water. Close and seal the Instant Pot.
  6. Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Manually release the remaining pressure.
  7. You can serve the curry a little wet, or saute again until the water evaporates. I prefer it drier and simmer off the water.

Nutrition

Calories: 268kcal | Carbohydrates: 9g | Protein: 25g | Fat: 14.6g | Cholesterol: 75mg | Sodium: 389mg | Fiber: 3.3g | Sugar: 2.2g