Ground beef curry is a delectable and comforting dish that combines the rich, savory flavor of ground beef with a symphony of aromatic spices. This recipe is not only delicious but also easy to prepare, making it a perfect weeknight meal that the whole family can enjoy.
- 1 pound (450g) ground beef
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste for heat)
- Salt and pepper to taste
- 1 cup frozen peas
- Fresh cilantro leaves for garnish (optional)
- Cooked rice or naan bread for serving
1. Browning the Ground Beef:
Start by heating 2 tablespoons of vegetable oil in a large skillet or pan over medium-high heat. Once the oil is hot, add 1 pound of ground beef to the skillet. Break up the beef with a spoon and cook it until it’s nicely browned and no longer pink. If there’s excess fat, you can remove it.
2. Sautéing the Aromatics:
Add 1 finely chopped large onion, 3 cloves of minced garlic, and a minced 1-inch piece of ginger to the skillet with the ground beef. Sauté these aromatic ingredients for about 3-4 minutes until the onions become translucent and the kitchen fills with a delightful aroma.
3. Introducing the Spices:
The heart of any good curry lies in its spices. Sprinkle 2 teaspoons of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper (adjust to your preferred level of heat) over the beef and onion mixture. Stir well to ensure that every morsel of beef is coated in this aromatic blend. Continue to cook for another 2-3 minutes to toast the spices slightly.
4. Incorporating Tomatoes and Tomato Paste:
Next, pour in a can of diced tomatoes, including their juices, and add 2 tablespoons of tomato paste to the skillet. Stir diligently to combine everything, creating a luscious tomato-based sauce.
5. Simmering with Broth:
To enrich the flavors and achieve a desirable consistency, introduce 1 cup of beef or vegetable broth to the mixture. Season with salt and pepper to your liking. Allow the concoction to come to a gentle simmer, then lower the heat to maintain a steady simmer for approximately 10-15 minutes. This lets the flavors meld and the sauce to thicken beautifully.
6. Adding the Final Touch:
Stir in 1 cup of frozen peas, adding a touch of vibrant color and a delightful texture to your curry. Cook for an additional 2-3 minutes, or until the peas are heated through.
7. Time to Serve:
Taste your creation and adjust the seasoning as necessary. Feel free to add more cayenne pepper for extra heat or fine-tune the salt and pepper levels to suit your palate. Your ground beef curry is now ready to serve.
8. Presentation and Garnish:
Serve the aromatic ground beef curry hot over a bed of fluffy, cooked rice or with warm naan bread. For an extra burst of freshness and color, consider garnishing your dish with a handful of fresh cilantro leaves.
Now you’re ready to savor the fruits of your labor. This ground beef curry is a delightful fusion of flavors and spices that will tantalize your taste buds. It’s a versatile dish that you can customize to your preferred level of spiciness and enjoy with your favorite accompaniments. Whether you’re a curry enthusiast or new to this cuisine, this recipe promises a delightful journey of flavors and textures.
- 10 oz Ground beef ( About 300g minced beef ) Or chicken/turkey
- 1 Potato (1 large potato, cut in small cubes)
- 2 Shallot onion ( fine chopped )
- 2 Vine ripen tomato ( chopped )
- 1 tbsp Tomato puree Or tomato concentrate/paste
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 3 tbsp Oil or ghee
- 1½ cup Warm water add more water if needed
- ½ tsp Turmeric powder
- 1½ tsp Garam masala powder
- ½ tsp Cumin powder ( Jeera powder )
- 1 tsp Chilli powder ( Or paprika powder )
- 1½ tsp Salt ( Or add salt according to your taste )
- ¼ tsp Black pepper
- Cooked basmati rice ( Nann/Chappati or Flat bread )
- Coriander/Cilantro chopped ( for garnish )
- Fresh chilli sliced ( for garnish ) optional
Finely chop the shallot onions, vine tomatoes and coriander. Cut the potato into small cubes.
In a large pan or skillet, drizzle 3 tablespoon of oil and sauté the potato cubes with medium heat until golden brown. Remove from oil and set aside.
In the remaining oil, add the chopped onions and sauté them until translucent, then add the garlic paste and ginger paste in. Stir for few seconds and follow with chopped tomatoes.
When the tomatoes become soft, add the tomato puree, salt, turmeric, garam masala, chilli powder, cumin powder. Stir well for 5 seconds, follow with the ground beef and cook until the beef changed into brown and no longer pink.
Place the sautéed potato cubes back in. Pour the warm water in, stir well, close the lid and simmer for another 8-10 minutes with low heat until the beef potatoes are cooked. You can add extra warm water if the sauce is too thick.
Turn off heat, stir in the chopped coriander, fresh ground black pepper and transfer to serving plate.
Serve over a bowl of cooked basmati rice and garnish with extra chopped coriander and fresh chilli slices. Or you can serve with any of your favourite naan, chapati, or flatbread.
- Tomato puree - You can add tomato puree, concentrate or paste to bring more colour and creamy tomato texture to the dish.
- Shallot onion - I love to use shallot onion in my curries as it is softer and melts quicker in the gravy than regular onions. But if you cannot get shallot onion, it's totally fine to add the regular sweet or red onion.
- Garam masala - You can buy garam masala in most supermarket Asian spice counter. Essential Indian mixed spice must keep ingredient in your pantry if you are a curry lover.
- Cumin powder - Cumin powder is also called Jeera or Zeera powder in some packaging. It has a warm, earthy flavour. You can use either cumin powder or cumin seeds for this recipe.
- Ginger and garlic paste - Freshly grated garlic paste and ginger paste are best to add to curries but if you are in hurry, you can add readymade ginger garlic paste.
Nutrition InformationYield 1 Serving Size 2
Amount Per ServingCalories 2502Total Fat 141gSaturated Fat 35gTrans Fat 0gUnsaturated Fat 89gCholesterol 524mgSodium 6116mgCarbohydrates 158gFiber 18gSugar 30gProtein 154g
The information contained herein is subject to change.