Beef Curry

Beef Curry
Beef Curry

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large onion, finely chopped

  • 2

    clove(s) (large) garlic, minced

  • Salt

  • Freshly ground pepper

  • 1 1/2

    cup(s) low-sodium chicken broth

  • Chopped cilantro, warm naan, and steamed rice, for serving

  • 2

    tablespoon(s) minced fresh ginger

  • 1

    can(s) (14-ounce) unsweetened coconut milk

  • 1 1/2

    cup(s) frozen baby peas

  • 1 1/2

    tablespoon(s) Madras curry powder

  • 1

    large Yukon Gold potato, peeled and cut into 1/2-inch dice

  • 1 1/2

    pound(s) lean ground sirloin

  • 1

    can(s) (14-ounce) diced tomatoes with their juices

Directions

In a large, deep skillet, heat the oil. Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the onion, ginger, garlic, and curry powder and season with salt and pepper. Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk, and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes. Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through. Serve in bowls with cilantro, naan, and rice.

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