Ground beef with curry is a childhood memory of Kim’s. She would walk through the back door and the smell of curried ground beef wafting through the entire house, would make her instantly hungry. Her Mother would cook it in her electric frying pan and serve it over rice. I have to admit, when Kim makes this, I do tend to throw serving size out the window. This dish always brings happiness. Kim has tweaked her Mothers recipe to our own tastes and you can do the same, for instance, by carefully adjusting the curry powder. The quantity can easily be changed as well. As with any recipe, follow the directions the first time and modify to taste the next time you make it. It is truly one of the ultimate comfort foods.
This dish pairs well with basmati rice and a crusty roll.
Ground Beef Curry
Ingredients
- 1 tbsp vegetable oil
- 2 tsp curry powder
- 1½ tsp cumin
- ¼ tsp ginger
- 1 tsp salt
- 1 tsp pepper
- 2 stalks celery finely chopped
- 1 carrot finely chopped
- 1½ tsp jalapeño finely chopped
- ½ large tomato finely chopped
- 1 large onion finely chopped
- 1 clove garlic minced
- 1 lb lean ground beef
- 2 tbsp flour
- 1¾ cup beef broth
- 1 tsp sriracha
- 2 tsp fresh parsley
- ¼ cup frozen peas
Instructions
- In a large saucepan, heat the oil and cook spices for 1-2 minutes.
- Add all the vegetables and garlic. Simmer until they are just getting soft. Remove from the pan and set aside.
- Cook the ground beef, breaking apart. Drain off any fat. Combine the vegetables with the meat. Add flour, stirring constantly cook for another 2 minutes.
- Add beef broth, sriracha, peas and fresh parsley. Simmer until thickened. Serve over rice.
More beef and pork recipes
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Gotta try it… it’s been a while