Tasty Hamburger Curry
Warm, hearty, and bursting with rich flavors, this Tasty Hamburger Curry is a simple one-pot dish that combines the comforting taste of ground beef with aromatic spices and creamy coconut milk. Perfectly balanced with tender chunks of carrot and potato, it’s an easy weeknight dinner that’s ready in just 45 minutes. The spice blend of curry powder, cumin, coriander, and turmeric delivers an authentic depth of flavor, while the addition of sautéed garlic, onion, and ginger infuses the curry with irresistible fragrance. Serve this crowd-pleasing meal over steamed rice or with fluffy naan for a complete, satisfying experience. Whether you’re a curry enthusiast or a ground beef recipe lover, this dish is sure to become a regular on your menu!
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Recipe Information
Ingredients
- 450 grams ground beef
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 1 large, diced carrot
- 2 medium, diced potato
- 400 grams canned diced tomatoes
- 400 milliliters coconut milk
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
- 4 servings (for serving, optional) cooked rice or naan
Instructions
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the diced onions and sauté for about 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground beef to the skillet, breaking it up with a spoon or spatula. Cook until browned and no longer pink, about 5-7 minutes.
Stir in the curry powder, ground cumin, ground coriander, turmeric powder, salt, and black pepper. Cook for 1-2 minutes to toast the spices and release their aroma.
Add the diced carrots and potatoes to the skillet, stirring to coat them in the spice mixture.
Pour in the canned diced tomatoes and coconut milk, stirring to combine.
Bring the curry to a gentle simmer. Cover the skillet or pot and let it cook for 20 minutes, stirring occasionally, until the potatoes and carrots are tender.
Taste the curry and adjust the seasoning with additional salt or spices if needed.
Serve hot over cooked rice or with naan bread. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 24.1 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 7884 mg | 343% | |
| Total Carbohydrate | 316.7 g | 115% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 54.1 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 4187 mg | 89% | |
*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.
