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Ground Beef Curry

Irresistible Ground Beef Curry for Cozy Nights In

This Ground Beef Curry is a comforting dish with aromatic spices, perfect for cozy nights in.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Feel free to substitute with any vegetable oil.
  • 2 medium Yukon Gold Potatoes Sweet potatoes or parboiled potatoes can be used for quicker cooking.
  • 1 pound Ground Beef Try using ground turkey, lamb, or Beyond Beef for vegetarian options.
  • 1 medium Yellow Onion Shallots or leeks make great substitutes.
  • 1 tablespoon Fresh Ginger Use ground ginger as a last resort at about 1/2 teaspoon.
  • 2 cloves Garlic Swap with garlic powder (1/4 teaspoon per clove) if you're in a pinch.
For the Seasoning
  • 1 teaspoon Sea or Kosher Salt You can use regular table salt but adjust the quantity.
  • 1/2 teaspoon Cracked Black Pepper White pepper can replace it for a subtler taste.
  • 1 tablespoon Curry Powder Consider garam masala or a homemade blend as alternatives.
  • 1 teaspoon Garam Masala Omit if not available but balance flavors with other spices.
  • 1/2 teaspoon Turmeric Can be omitted, though it enriches the curry taste.
For the Sauce
  • 2 tablespoons Tomato Paste You can substitute with diced tomatoes if needed.
  • 14.5 ounces Fire-Roasted Diced Tomatoes Regular diced tomatoes work in a pinch.
  • 1 can Full-Fat Unsweetened Coconut Milk Use heavy cream or vegetable broth for a lighter version.
For the Finishing Touches
  • 1 cup Frozen Baby Peas Feel free to substitute with any mixed frozen vegetables.
  • 1/4 cup Cilantro Skip in favor of green onions or parsley if desired.
  • 1 tablespoon Lime Juice Lemon juice can stand in as an alternative.
  • 4 servings Steamed Rice or Naan Consider cauliflower rice or gluten-free bread options for variety.

Equipment

  • Dutch oven
  • Baking Sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Toss the diced Yukon Gold potatoes with olive oil, spread on a baking sheet, and roast for 25-30 minutes.
  2. Heat a Dutch oven over medium-high heat. Add ground beef and chopped yellow onion, cooking for 6-7 minutes until well-browned.
  3. Stir in finely grated fresh ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
  4. Toss in sea salt, cracked black pepper, curry powder, garam masala, and turmeric. Stir for about 2 minutes to bloom the spices.
  5. Add fire-roasted diced tomatoes and coconut milk. Stir well and bring to a gentle boil, then reduce heat and simmer for about 10 minutes.
  6. Fold in roasted potatoes and frozen peas, cooking for another 2-3 minutes until heated through.
  7. Remove from heat, stir in cilantro, and serve over steamed rice or naan with a squeeze of lime juice.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 5mgIron: 15mg

Notes

Leftovers taste even better the next day. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

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