An easy to make, rich, slightly spicy ground beef curry packed full of flavour and guaranteed to become a family favorite.
- 1 Tablespoon Olive Oil
- 2 cloves garlic, crushed
- 1 teaspoon ginger, crushed
- 2 tablespoons mild curry powder
- 1 teaspoon dried cumin
- 1 teaspoon garam masala
Ground Beef Curry
- 2 tablespoons olive oil (or ghee)
- 2 onions, finely diced
- 500g / 1 lb ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Curry paste (ingredients above)
- 1 can crushed organic tomatoes
- 1 can (or bottle) tomato puree
- 1 cup hot water
- 4 medium tomatoes, quartered
Curry Paste: mix all curry paste ingredients together and set aside.
Beef Curry: Heat up a large pot on the stove. Add onions, olive oil and fry until soft. Add mince and fry until juices have evaporated and mince starts to brown (5 – 8 minutes).
Add curry paste, salt and pepper. Stir to coat the mince evenly.
Add tomato, puree and water. Stir and cover with lid. Allow to simmer at medium heat for 30 minutes. Stir occasionally to prevent sticking to the bottom of the pan.
Add potatoes and cover. Simmer for 20 minutes until potatoes have softened.
Remove from heat and allow to sit for 5 to 10 minutes before serving. This gives the curry time to develop it’s flavor and the sauce to thicken.
Serve with fluffy brown rice.
- I like to serve my curry with a side salad of chopped tomato, onion and cucumber with a drizzle of balsamic vinegar.
- If you want a slightly hotter/spicier curry, you can replace one tablespoon of the mild curry powder for a medium or hot powder. We stick to the milder version as two of my children are a little fussy when it comes to the burn.