Ground Beef Curry
Savory, aromatic, and deeply satisfying, this Ground Beef Curry is the perfect one-pan meal to elevate your midweek dinners. Featuring tender ground beef simmered in a luscious blend of tomato paste, diced tomatoes, creamy yogurt, and warm curry spices like cumin, turmeric, and coriander, this dish packs bold flavors without being overpowering. Enhanced with the earthy sweetness of sautéed onions, fresh garlic, and zesty ginger, this hearty curry comes together in under 45 minutes, making it both quick and comforting. Garnished with vibrant cilantro and served alongside steamed rice or warm naan, this recipe is a foolproof way to bring the flavors of your favorite Indian-inspired dishes right to your table. Perfect for families or meal prepping, this flavorful ground beef curry is guaranteed to be a new go-to in your recipe rotation!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion
- 3 garlic cloves
- 1 tablespoon ginger
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes
- 0.5 cup plain yogurt
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon red chili powder
- 1 teaspoon salt
- 0.5 cup water
- 2 tablespoons cilantro
Instructions
Finely chop the onion, mince the garlic, and grate the ginger.
Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium heat.
Add the chopped onion to the skillet and sauté for 3-5 minutes until softened and golden.
Stir in the garlic and ginger, and cook for 1-2 minutes until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula or spoon. Drain any excess grease if necessary.
Mix in the curry powder, ground cumin, ground coriander, turmeric, red chili powder, and salt. Stir well to coat the beef evenly with the spices.
Add 2 tablespoons of tomato paste and cook for 1-2 minutes, stirring frequently.
Pour in the canned diced tomatoes and 0.5 cup of water. Stir to combine, then lower the heat to a simmer.
Simmer the curry for 15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
Stir in the plain yogurt and cook for another 2-3 minutes. Ensure the yogurt is fully mixed and heated through but not boiled.
Taste and adjust the seasoning, adding more salt or chili powder if desired.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or your choice of flatbread.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1689 mg | 73% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.0 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 126 mg | 10% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 581 mg | 12% | |
*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.
