Description
A quick and easy ground beef curry recipe that delivers rich, comforting flavors in just 20 minutes. Perfect for busy weeknights!
Ingredients
Scale
- 1 tablespoon cooking oil (vegetable, canola, or coconut oil work well)
- 1 pound ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 1 to 2 tablespoons curry powder (adjust to your spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- 1 (14.5 ounce) can diced tomatoes, undrained
- ½ cup beef broth or water
- ½ cup full-fat coconut milk (from a can, not the carton)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish (optional)
- Cooked rice, for serving
Instructions
- 1. Heat the cooking oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- 2. Add the chopped onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 3-4 minutes.
- 3. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
- 4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using). Stir well to coat the beef and onions. Cook for 1-2 minutes, allowing the spices to toast and become fragrant.
- 5. Pour in the undrained diced tomatoes and the beef broth (or water). Stir everything together, scraping up any bits from the bottom of the pan. Bring the mixture to a simmer.
- 6. Reduce the heat to medium-low, cover the skillet, and let it simmer gently for 5 minutes.
- 7. Stir in the coconut milk. Cook uncovered for another 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
- 8. Taste and season generously with salt and freshly ground black pepper. Adjust spices if needed.
- 9. Serve hot over cooked rice, garnished with fresh cilantro if desired.
Notes
Store leftover curry in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of liquid if needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (varies with beef leanness and serving size)
- Sugar: Approx. 5-8g
- Sodium: Varies with added salt and broth
- Fat: Approx. 25-35g
- Carbohydrates: Approx. 15-20g
- Fiber: Approx. 3-5g
- Protein: Approx. 30-40g