Mince Beef Curry
Whip up a comforting and flavor-packed Mince Beef Curry that’s perfect for weeknight dinners or sharing with friends! This quick and easy recipe combines tender ground beef with a fragrant blend of spices, including curry powder, cumin, coriander, and turmeric, for a bold, aromatic base. A rich tomato sauce infused with garlic, ginger, and a touch of sweetness perfectly complements the savory flavors, while vibrant green peas add a pop of color and texture. Ready in just 40 minutes, this wholesome curry pairs beautifully with fluffy basmati rice or warm naan, making it a versatile and satisfying meal. Garnish with fresh cilantro and a squeeze of lime for a bright, zesty finish that truly elevates this crowd-pleasing dish! Perfect for fans of hearty, home-cooked curry, this recipe is a must-try for both beginners and seasoned cooks.
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Recipe Information
Ingredients
- 500 grams ground beef (mince)
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons oil (vegetable or sunflower)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 150 grams frozen peas
- 250 milliliters chicken or beef stock
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons fresh cilantro (coriander leaves), chopped
- 1 tablespoon lemon or lime juice
- optional basmati rice or naan (for serving)
Instructions
Heat the oil in a large skillet or saucepan over medium heat.
Add the chopped onion and cook for 5-7 minutes until soft and translucent.
Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the ground beef to the pan, breaking it up with a spoon. Cook for 7-8 minutes until browned and fully cooked.
Sprinkle in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Stir well to coat the beef with the spices.
Mix in the tomato paste and cook for 2 minutes to intensify the flavors.
Pour in the canned diced tomatoes and chicken or beef stock, stirring to combine. Add the salt and sugar.
Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally to prevent sticking.
Stir in the frozen peas and cook for another 5 minutes until the peas are heated through.
Taste the curry and adjust seasoning if necessary.
Sprinkle chopped fresh cilantro on top and stir in the lemon or lime juice just before serving.
Serve hot with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1965 mg | 85% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.2 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 843 mg | 18% | |
*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.
