Curried Beef and Potato Pots
Savor the comforting flavors of Curried Beef and Potato Pots—a hearty, one-pan dish bursting with vibrant spices and creamy coconut richness. This easy-to-make recipe features tender ground beef, velvety russet potatoes, and sweet peas simmered in a fragrant curry sauce made with a perfect blend of curry powder, tomato paste, and coconut milk. A quick parboil of the potatoes ensures they stay perfectly tender without breaking apart, while the addition of beef or chicken stock deepens the flavor profile. Serve these savory pots with steamed rice or warm naan bread to soak up every last drop of the luscious sauce, and garnish with fresh cilantro for a bright, herbaceous finish. With just 20 minutes of prep time and a warm, home-cooked taste, this dish is an ideal weeknight dinner that’s both satisfying and packed with bold, aromatic appeal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground beef
- 3 medium (about 600 grams) Russet potatoes
- 1 medium Onion
- 3 large Garlic cloves
- 2 tablespoons Curry powder
- 2 tablespoons Tomato paste
- 400 milliliters Coconut milk
- 250 milliliters Beef or chicken stock
- 100 grams Frozen peas
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
- Cooked rice or naan bread (optional, for serving)
Instructions
Peel and dice the potatoes into small bite-sized cubes. Place them in a pot of salted water and bring to a boil. Cook for 8–10 minutes or until just tender but not falling apart. Drain and set aside.
Dice the onion and finely mince the garlic cloves. In a large skillet or deep pan, heat the vegetable oil over medium heat.
Add the diced onion to the skillet and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon, until browned and fully cooked. Drain excess fat if necessary.
Sprinkle the curry powder over the beef and onions, stirring well to coat evenly. Cook for 1–2 minutes to toast the spices.
Add the tomato paste and stir it into the mixture. Cook for another minute.
Pour in the coconut milk and beef or chicken stock. Stir well to combine, then bring the mixture to a gentle simmer.
Add the cooked potatoes to the skillet, stirring gently to coat them in the curry sauce. Season with salt and black pepper to taste.
Let the mixture simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
Stir in the frozen peas and cook for another 3–4 minutes until they are heated through.
Spoon the curried beef and potato mixture into individual serving pots or bowls. Garnish with fresh chopped cilantro.
Serve hot, accompanied by cooked rice or naan bread if desired.
Nutrition Facts
Calories |
3591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 8032 mg | 349% | |
| Total Carbohydrate | 504.7 g | 184% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 66.3 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 12782 mg | 272% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
