Ground Beef and Potato Curry
Savor the heartwarming flavors of Ground Beef and Potato Curry, a one-pot wonder that combines rich, aromatic spices with tender potatoes and juicy ground beef for a comforting meal the whole family will love. Bursting with curry powder, cumin, turmeric, and a kick of cayenne, this dish is perfectly balanced with the sweetness of peas and the tang of diced tomatoes. With just 15 minutes of prep and a simmering cook time that fills your kitchen with irresistible aromas, it’s an easy yet flavorful dinner option. Serve it hot with steamed rice, soft flatbreads, or enjoy it solo for a hearty, gluten-free delight. This recipe is a must-try for anyone craving a quick and satisfying homemade curry, loaded with wholesome ingredients and bold taste. Perfect for weeknights or meal prep!
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Recipe Information
Ingredients
- 1 lb ground beef
- 3 medium potatoes
- 1 large onion
- 3 whole garlic cloves
- 1 inch fresh ginger
- 2 tbsp oil (vegetable or canola)
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 0.5 tsp cayenne pepper
- 14.5 oz canned diced tomatoes
- 1 cup water
- 1 cup frozen peas
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro (optional, for garnish)
Instructions
Peel the potatoes and cut them into small cubes (approximately 1-inch pieces). Finely chop the onion, mince the garlic, and grate the ginger.
Heat 2 tablespoons of oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the minced garlic and grated ginger to the skillet. Stir and cook for another 1-2 minutes, until fragrant.
Add the ground beef to the skillet and break it up with a wooden spoon. Cook until the beef is browned and no longer pink, about 5-7 minutes.
Stir in the curry powder, cumin, turmeric, and cayenne pepper. Cook for another 1-2 minutes to toast the spices and release their flavors.
Add the diced potatoes to the skillet and stir to coat them with the spices.
Pour in the canned diced tomatoes (including their liquid) and 1 cup of water. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender.
Once the potatoes are cooked, stir in the frozen peas. Season the curry with salt and black pepper to taste. Cook for another 3-5 minutes until the peas are heated through.
Remove the skillet from heat and garnish with fresh cilantro if desired. Serve the Ground Beef and Potato Curry hot with steamed rice, flatbread, or on its own.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1731 mg | 75% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.3 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1129 mg | 24% | |
*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.
