Curry Beef with Peas

By Addie

This recipe was born out of a craving for my mom's meat pies, which I haven't had in YEARS (like, 15 at least?). I don't have the recipe, I just remember that it was some sort of ground beef mixture seasoned with curry and stuffed inside of fluffy bread. They were so good that I couldn't pass them up, even on the day that I had my wisdom teeth surgically removed... "I'll just chew with my front teeth," I told myself. That didn't work so well.

So, I planned to create something similar except stuff the yummy beef filling inside of pie crust as sort of an empanada type thing, but then I realized that was way more work than I was willing to commit to today. Instead, I realized that this beef mixture would be great just served over rice or stuffed into a piece of naan, almost like an Indian taco. Yum. Anyway, I didn't include the rice in the price break down because you don't necessarily have to eat it that way. That's just one option.

To keep costs low, I "beefed up" the beef by adding potatoes and green peas. I always try to bulk up beef, which means not only cutting the cost but adding fiber and other nutrients. WIN.

Ingredients

• 2 TBSP vegetable oil
• 3-4 cloves garlic
• 1 small yellow onion (cook at beginning)
• 2 inches fresh ginger
• 1.5 Tablespoons curry powder
• 1 teaspoon tumeric
• 1 pinch crushed red pepper
• 1 lb ground beef
• 1 medium potato
• 1 cup beef broth
• 1 teaspoon flour
• 1/2 lb frozen peas
• Rice or naan to serve

Details

Servings 6
Adapted from budgetbytes.blogspot.com

Preparation

Step 1

STEP 1: Mince the garlic, peel and grate the ginger. Use a vegetable peeler or scrape with a spoon to remove the peel of the ginger. Cook both with vegetable oil over medium heat for 2-3 minutes or until softened. Here is where you would cook the onion

STEP 2: Add the curry powder, turmeric, and red pepper flakes. Stir and cook for about 1-2 minutes more. Add the beef and continue to cook until fully browned.

STEP 3: While the beef is cooking, peel the potato and then cut into small cubes. Once the beef is fully cooked, add the cubed potatoes, beef broth, and flour. Allow the whole skillet to simmer, stirring occasionally, until the potatoes have softened and most of the moisture has evaporated off (about 15 minutes). If it gets too dry before the potatoes have finished cooking, simply add a little bit more water and continue cooking.

STEP 4: Once the potatoes are tender, stir in the frozen peas and heat through. Give it a taste and adjust the salt to your liking. Serve over rice or with naan bread.