Easy Curry Beef Bowls
- 1 pound lean ground beef
- 1 large sweet onion, finely diced
- 3 cloves garlic, minced
- 2 large russet potatoes, peeled and diced
- 2 large carrots, peeled and sliced into coins
- 2 tablespoons curry powder
- 1 tablespoon turmeric
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 2-1/2 cups stock or water
- 1 cup peas
Add the ground beef to a large saute pan over medium heat. Cook, breaking into chunks with a wooden spoon, until just cooked through, about 5 minutes. Remove beef to a bowl (leave any fat in the pan) and set aside. Add onions and saute 3 minutes, until soft. Add garlic and saute another 30 seconds.
Add potatoes, carrots, spices, and sugar and stir to combine. Stir in stock (or water). Bring to a boil on medium heat, then reduce heat to medium-low, cover, and simmer for 10 minutes, until potatoes are about halfway done.
Add the ground beef back to the pan, and cook uncovered another 2-3 minutes, until potatoes are done and the sauce has thickened. Stir in peas and cook for another minute, until heated through.
Serve over cooked basmati rice.
I must say when I tagged this post as both “beef” and “Indian,” it felt oh so wrong. So please feel free to make this with ground turkey or lamb or chicken or venison or whatever you like. The point here is not the recipe, but the recipe idea: a quick, healthy, easy, deeply flavorful Indian-spiced one-pot dish. I imagine I will do plenty of variations of this over the years because the meat and vegetables can probably all be substituted while the concept remains the same. I love these kinds of meals. Big thanks to Woks of Life for the inspiration.