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–+ servings
Ground Beef Curry

Ground Beef Curry: Your Ultimate Comfort Food Delight

Delight in this Ground Beef Curry, a comforting dish with vibrant flavors, creamy coconut milk, and tender vegetables, perfect for any family meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 large Yukon Gold Potatoes Can substitute with sweet potatoes or omit
  • 1 lb Ground Beef Can substitute with ground turkey or plant-based alternatives
  • 1 large Yellow Onion Shallots can be used for a milder taste
  • 1 tbsp Fresh Ginger Ground ginger may substitute if needed
  • 2 cloves Garlic Minced; garlic powder could be used if in a hurry
  • 1 tsp Sea or Kosher Salt Adjust to taste
  • 1 tsp Cracked Black Pepper White pepper can replace for milder flavor
  • 1.5 tbsp Curry Powder Experiment with different blends
  • 1 tsp Garam Masala Increase curry powder if unavailable
  • 0.5 tsp Turmeric Essential ingredient, no substitutes recommended
  • 1 tbsp Tomato Paste Can substitute with extra diced tomatoes
  • 14 oz Fire-Roasted Diced Tomatoes Regular diced tomatoes are suitable alternative
  • 14 oz Coconut Milk Full-fat and unsweetened; swap with heavy cream if desired
  • 1 cup Frozen Baby Peas Other frozen veggies can be used or omitted
  • 2 tbsp Cilantro Plus extra for serving; parsley may be used as alternative
  • Lime Juice Add to taste; lemon juice can be used
  • Steamed Rice or Naan Ideal for serving alongside curry

Equipment

  • Dutch oven
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat oven to 425°F (220°C). Dice Yukon Gold potatoes, coat with olive oil, and roast on a baking sheet for 25-30 minutes.
  2. In a large Dutch oven, heat olive oil over medium-high heat. Add ground beef and diced onion, cooking for 6-7 minutes until beef is browned.
  3. Stir in minced garlic and fresh ginger, sauté for 1-2 minutes to build aromatic flavors.
  4. Add sea salt, cracked black pepper, curry powder, garam masala, turmeric, and tomato paste. Cook for 2 minutes, stirring.
  5. Pour in fire-roasted diced tomatoes and coconut milk. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  6. Add roasted potatoes and frozen peas. Mix gently and simmer for another 2-3 minutes.
  7. Remove from heat, stir in chopped cilantro, and serve over rice or naan, garnished with lime juice and extra cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 24gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Monitor beef cooking to ensure tenderness. Adjust spice levels to cater to preferences. Fresh spices yield the best flavor. Incorporate more veggies for nutrition. Allow curry to simmer for deeper flavor integration.

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