Ground Beef Curry

Ingredients

• 10 oz (about 300 g)minced beef (or chicken or turkey)
• 1 largepotato, cut into small cubes
• 2shallots, finely chopped
• 2vine-ripened tomatoes, chopped
• 1 tbsptomato purée
• 1 tspginger paste
• 1 tspgarlic paste
• 3 tbspoil or ghee
• 360 ml (1½ cups)warm water, plus more if needed
• ½ tspground turmeric
• 1½ tspgaram masala
• ½ tspground cumin
• 1 tspchilli powder or paprika
• 1½ tsp, or to tastesalt
• ¼ tspblack pepper, freshly ground
• To servecooked basmati rice, naan, chapati or flatbread
• To garnishchopped coriander
• Optional, to garnishfresh chilli, sliced

Instructions

1. 1

   Prepare the ingredients

   Finely chop the shallots, tomatoes and coriander. Cut the potato into small cubes.

2. 2

   Brown the potato

   Heat 3 tbsp of oil in a large pan or frying pan over a medium heat. Fry the potato cubes until golden, then lift them out and set aside.

3. 3

   Cook the aromatics

   Use the oil left in the pan to sauté the chopped shallots until translucent. Stir in the garlic and ginger pastes for a few seconds, then add the tomatoes.

4. 4

   Season the beef

   Once the tomatoes have softened, add the tomato purée, salt, turmeric, garam masala, chilli powder and cumin. Stir for 5 seconds, add the minced beef and cook until browned and no longer pink.

5. 5

   Simmer the curry

   Return the fried potatoes to the pan and pour in the warm water. Stir, cover and simmer over a low heat for 8–10 minutes, until the beef and potatoes are cooked. Add more warm water if the sauce becomes too thick.

6. 6

   Finish the curry

   Turn off the heat, stir in the chopped coriander and freshly ground black pepper, then transfer the curry to a serving dish.

7. 7

   Serve with rice

   Serve over cooked basmati rice, garnished with extra coriander and sliced fresh chilli if wanted. Naan, chapati or another flatbread can be served instead.

What is ground beef curry?

This is a homestyle, Indian-inspired curry made with minced beef, potato and tomato, simmered together with a blend of spices. The recipe’s American Indian cuisine label points to a curry-style dish adapted for a straightforward home-cooked meal rather than a claim about a specific regional tradition.

Frying the potato first gives it colour, while the softened tomatoes and tomato purée form the base of the sauce. A short covered simmer brings the flavours together without making the method lengthy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 689 calories, 30g protein, 26g carbs, 52g fat.

The rice and potato provide most of the carbohydrate, while the minced beef contributes protein and much of the fat; the oil or ghee adds further fat. Pair the curry with a generous serving of vegetables, such as a simple salad or steamed greens, to round out the plate.

Build flavour with the aromatics

Shallots: cook them until translucent before adding the pastes. This softens their sharpness and gives the curry base a gentle sweetness.

Ginger and garlic: stir them in briefly before the tomatoes. A few seconds is enough to release their aroma without letting them catch on the pan.

Why fry the potato first?

Potato cubes: frying them until golden helps them hold their shape as they simmer in the sauce. Keep the cubes small, as directed, so they cook through during the brief covered simmer.

Oil: use a wide pan so the cubes have room to brown. If they crowd each other, cook them in batches rather than leaving them to steam.

Get the sauce and spices right

Tomatoes: let them soften before adding the beef so they can begin to break down into the curry base. The tomato purée adds extra depth once it is stirred in with the spices.

Spice blend: turmeric, garam masala, cumin and chilli powder season the sauce. Stir the spices for the stated 5 seconds, then add the beef so they do not sit in the hot pan for long.

Check the texture and doneness

Beef: break up the mince as it cooks and check that it is browned with no pink remaining before adding the water. After simmering, the potato should be tender when pierced.

Sauce: the recipe starts with 360 ml of warm water. If it looks too thick during the simmer, add a little more warm water; if you prefer a thicker finish, avoid adding extra unless needed.

Choose a serving base

Basmati rice: spoon the curry over cooked rice to catch the sauce and make it a filling bowl. Add coriander and sliced fresh chilli at the end for a fresh, lively finish.

Flatbread: naan, chapati or another flatbread works as an alternative to rice. Serve it alongside so you can scoop up the beef, potato and sauce.

Recipe notes & tips

• Cut the potato into evenly sized small cubes so they brown and cook at a similar rate.
• Let the tomatoes soften before stirring in the spice mixture and beef.
• Use warm water for the simmer, and add extra gradually if the sauce thickens too much.
• Taste the curry before serving and adjust the salt to suit your preference.
• Stir in the coriander after turning off the heat to keep its fresh flavour.

Variations

• Use poultry: replace the beef with minced chicken or turkey as suggested in the ingredient list.
• Adjust the heat: use paprika instead of chilli powder for a milder flavour.
• Serve with flatbread: swap the basmati rice for naan, chapati or another flatbread.
• Add fresh chilli: garnish with sliced chilli for a sharper, hotter finish.
• Choose ghee: use ghee in place of oil for a richer-tasting curry.

Common mistakes to avoid

• Crowding the potato: the cubes may steam rather than brown, so fry them in batches if needed.
• Adding the pastes too late: stir garlic and ginger in before the tomatoes so they have a brief moment to release their aroma.
• Leaving the spices in the pan: add the beef just after the brief 5-second stir to keep the spices from catching.
• Using large potato pieces: they may not become tender during the short simmer, so cut them into small cubes.
• Adding all extra water at once: pour it in gradually if the sauce is too thick, stopping when the consistency suits you.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat until piping hot throughout, adding a splash of water if the sauce has thickened; store rice separately where possible.

Frequently asked questions