When I’m in the mood for a good curry recipe, I usually hit up one of the Indian restaurants in town, but this week I decided to make an easy beef curry recipe on my own, and you know what? I liked it, they liked it, we all liked it!
So it’s full steam ahead for curry recipes at my place from now on, because… yum.
Beef Curry Recipe
Start by browning your ground beef, then set that goodness aside for a bit, while we really get the kitchen smellin’ good.
Saute some onions, garlic and ginger, spices, some potato chunks and green peas, and then a hearty beef broth.
Those potatoes are gonna turn all tender-like after a while, and the whole stew is gonna be curry-licious!
All that’s left is to add your ground beef back in…
and some freshly chopped tomatoes.
Ladle some hot rice over the top of the beef curry, and dig in!
Curried Beef with Rice
- 1 pound ground beef
- 2 tbsp vegetable oil
- 1/2 sweet onion chopped
- 1 piece fresh ginger minced
- 2 cloves garlic minced
- 1 tsp salt
- 1/4 tsp pepper
- 2 tablespoons curry powder
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground cinnamon
- 2 large baking potatoes peeled and cut into chunks
- 8 oz frozen green peas
- 13.7 oz carton beef broth
- 2 to matoes peeled and chopped
- 4 cups cooked rice
- In a skillet, cook beef over medium heat until meat is no longer pink; drain. Set aside.
- On separate burner, heat skillet over medium-high heat until hot, about 1 minute. Add oil; heat for 30 seconds. Add onions; cook for about 2 minutes. Add ginger, garlic, salt, pepper, curry, cumin, coriander and cinnamon. Cook and stir 1 minute. Add potatoes; cook and stir another 2 to 3 minutes.
- Add beef broth and frozen peas to potatoes and seasonings. Cover and bring to a boil. Reduce heat; simmer for 20-30 minutes or until potatoes are tender. Add in ground beef.
- Gently stir in tomato chunks and heat through. Spoon beef into serving dish. Serve over hot cooked rice.