Kenyan Ground Round Curry
Transport your taste buds to East Africa with this flavorful Kenyan Ground Round Curry, a hearty dish brimming with bold spices and rich coconut milk. Perfectly seasoned ground beef is simmered with tender potatoes, diced tomatoes, and aromatic spices like cumin, coriander, and turmeric, creating a fragrant curry that’s as comforting as it is delicious. The addition of creamy coconut milk balances the spice, while a touch of fresh cilantro adds a bright, herbaceous finish. Easy to make in under an hour, this one-pot wonder is ideal for weeknight dinners or weekend feasts. Serve it over steamed rice or pair it with soft chapati for a meal that’s both wholesome and satisfying.
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Recipe Information
Ingredients
- 500 g ground beef
- 1 large (diced) onion
- 2 medium (diced) tomatoes
- 4 cloves (minced) garlic
- 1 tbsp (grated) ginger
- 2 tbsp vegetable oil
- 1 tsp coriander powder
- 1 tsp cumin powder
- 0.5 tsp turmeric powder
- 1 tsp paprika
- 1 tbsp curry powder
- 1 can (400 ml) coconut milk
- 1 cup hot water
- 2 medium (peeled and diced) potatoes
- 2 tbsp (chopped, for garnish) cilantro
- 1 tsp (or to taste) salt
- 0.5 tsp black pepper
Instructions
Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the ground beef and cook, breaking it up with a wooden spoon, until it is browned and no longer pink, about 5-7 minutes.
Mix in the coriander powder, cumin powder, turmeric powder, paprika, and curry powder. Stir to coat the beef and cook for 1-2 minutes to toast the spices.
Add the diced tomatoes and cook until they soften and release their juices, about 5 minutes.
Pour in the coconut milk and hot water, stirring to combine. Let the mixture come to a gentle boil.
Add the diced potatoes, reduce the heat to low, and cover the pot with a lid. Simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender and the curry has thickened.
Season with salt and black pepper to taste.
Serve hot, garnished with chopped cilantro. Pair with steamed rice, chapati, or your favorite flatbread.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 4878 mg | 212% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 49.3 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4858 mg | 103% | |
*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.
