An economical delicious meal
Ground beef with curry is a childhood memory of Kim’s. She remembers walking through the back door with the smell of curried ground beef wafting through the entire house. It 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 tend to throw serving size out the window. The recipe itself is very adjustable as far as size and simply adjusting the amount of curry. 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.
What do I need?
- 1 tbsp of vegetable oil
- 2 tsp of curry powder
- 1½ tsp of cumin
- ¼ tsp of ginger
- 1 tsp of salt
- 1 tsp of black pepper
- 2 stalks of finely chopped celery
- 1 finely chopped carrot
- 1½ tsp of finely chopped jalapeño
- ½ large tomato (finely chopped)
- 1 large cooking onion (finely chopped)
- 1 clove of garlic (minced)
- 1 lb of lean ground beef
- 2 tbsp of all purpose flour
- 1¾ cups of beef broth
- 1 tsp of sriracha
- 2 tsp of fresh parsley
- ¼ cup of frozen peas
Putting it all together
If you’re serving the ground beef curry over rice, you might want to start it on the stovetop while your making the curry.
The first thing you want to do is combine and cook the spices. Not only does it bring out all the flavour and aromatics it allows for more uniform coating on the veg and ground beef. So heat the oil in a large saucepan and cook the spices for one or two minutes. At this point add all the chopped veggies and the minced garlic. You’ll want to cook them until they are just getting soft. Remove the veg from the pan and set aside for the moment.
Now it’s time to cook off the ground beef. Break it up really well as it cooks and just starting to brown. It shouldn’t be all dry and crumbly. Drain off any fat. If you’re using lean ground there won’t be a lot of fat but you may still want to drain it. Add the vegetables to the ground beef and combine well. Introduce the flour and while stirring constantly cook for another couple of minutes. Now it’s time to add the beef stock, sriracha, frozen peas and parsley. Allow to simmer until thickened stirring occasionally.
Serve over rice
I mentioned rice earlier because it truly is a perfect match for this dish. You might want to try our basmati rice.
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.
