I love a good ground beef recipe. Ground beef is cheap, readily available at the grocery store, and pretty versatile. The Husband LOVES Indian food, so I decided to try my hand at some curry. I started out with a recipe that I found on pinterest, and it’s morphed into something quite a bit different that I now feel that I can call my own! Here it is…
Ground Beef Curry, served over rice
What you’ll need:
2 – 3 tbsp oil
1 cup chopped onion (I buy the frozen onion that’s already been chopped. 10 for $10 at the Kroger!)
2 tbsp garlic (Again, I buy the pre-minced garlic at the Kroger.)
1 lb ground beef
4 1/2 tbsp curry powder
2 tsp salt
1 tsp pepper
1 tsp cinnamon
2 tsp ginger (I prefer fresh! Keep in in the freezer, & you can easily grate just what you need!)
1 tsp turmeric
1/4 tsp red pepper flakes
2 cans of petite diced tomatoes
2 cups of beef broth
2 sweet potatoes, diced
1 white potato, diced
2 zucchini, quartered then sliced
1 head of cauliflower, chopped
Over medium-high heat, heat the oil, then add the onions. Sautee until soft. Then add the ground beef and cook until done. I like bigger chunks of meat in this dish, so I try not to break it up too small as I cook it. When the meat is done, drain it, and return it to the pan. Add the garlic, curry powder, salt, pepper, cinnamon, ginger, tumeric, and red pepper flakes. Stir well for one minute. Be careful not to burn the garlic!
Transfer the cooked meat into a large soup pot. Add the tomatoes, beef broth, sweet potatoes, potato, zucchini, and cauliflower. Bring to a boil, then reduce heat. Simmer for 40-45 minutes or until the potatoes are soft. The smaller you dice your potatoes, the quicker it’ll cook! You can wait until closer to the end to add the zucchini and cauliflower if you prefer crunchier veggies, but I go with the easy route of dumping them all in the pot at the same time.
Serve hot over rice. This recipe freezes really well. We usually get 8-12 servings.
*These are the veggies that I like in my curry. However, you could throw any veggies that you have into the pot. So, this is a great way to make use of leftover veggies in the fridge! I’m considering throwing some mango in the pot next time.