Curried Beef Rice
Savor the bold and warming flavors of Curried Beef Rice, a one-pan wonder packed with aromatic spices and hearty ingredients. This quick and easy recipe combines tender ground beef with fragrant basmati rice, infused with turmeric, cumin, coriander, and curry powder, creating a dish that's both comforting and exotic. A generous helping of peas adds a pop of color and sweetness, while fresh cilantro and optional lime wedges provide a zesty, refreshing finish. Perfect for weeknight dinners, this 45-minute meal delivers rich flavors without complicated techniques. Serve it as a standalone dish or pair it with naan and yogurt for a complete Indian-inspired feast.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1.5 tablespoons curry powder
- 500 grams ground beef
- 2 tablespoons tomato paste
- 2 cups chicken or beef stock
- 1 cup basmati rice, rinsed
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 4 lime wedges (optional, for serving)
Instructions
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until soft and translucent.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Add turmeric, cumin, coriander, and curry powder, stirring to coat the onions evenly with the spices.
Increase the heat slightly and add the ground beef, breaking it into small pieces with a wooden spoon. Cook until browned, about 5–7 minutes.
Stir in the tomato paste and cook for another 1–2 minutes to develop its flavor.
Pour in the stock and bring to a simmer. Add the rinsed basmati rice, stirring to distribute it evenly.
Reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
Add the frozen peas, salt, and black pepper. Cover again and cook for another 5 minutes, or until the rice is tender and all the liquid is absorbed.
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork and garnish with chopped cilantro.
Serve warm with lime wedges on the side, if desired.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1775 mg | 77% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.9 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 615 mg | 13% | |
*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.
