In a 4-quart Dutch oven cook ground meat and garlic until meat is brown. Drain off fat. Stir in curry powder, coriander, cumin, and lemon peel. Stir in tomatoes, sweet pepper, tomato puree, beef broth, coconut milk, and ketchup.
Bring to boiling; reduce heat. Simmer, uncovered, about 1-1/2 hours or until desired consistency.
Ladle into soup bowls. If desired, garnish each serving with basil, serve with peanuts, raisins, and/or chutney as toppers, and offer flatbread or tortillas.