Description
This Easy Curry Beef Rice Bowl is a flavorful, quick, and hearty meal featuring tender ground beef cooked with aromatic spices and tender potatoes in a rich curry sauce. Perfect for a comforting weeknight dinner, this one-pan recipe is easy to prepare and can be served over your favorite rice for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 3 tablespoons oil
- 1 large onion (finely diced)
- 2 cloves garlic (minced)
- 1 large russet potato (cut into ½-inch dice)
- 1 pound ground beef (450g)
- 2 tablespoons curry powder
- 1½ teaspoons turmeric
- ½ teaspoon cumin
- ¼ teaspoon sugar
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1½ cups beef broth (350 ml)
- 1 tablespoon cornstarch
- 1 cup peas (optional)
Instructions
- Saute Aromatics and Potatoes: In a skillet or wok, heat the oil over medium-high heat. Add the finely diced onions and minced garlic and cook until they become translucent and slightly caramelized to develop sweetness and flavor. Then add the diced potatoes and cook for about 10 minutes, stirring occasionally and reducing the heat if the potatoes begin to crisp too much.
- Brown the Ground Beef and Add Spices: Add the ground beef to the skillet, breaking it apart with a spatula as it cooks until it is fully browned. Once browned, stir in the curry powder, turmeric, cumin, sugar, black pepper, and salt. Mix well to evenly coat the beef and vegetables with the spices.
- Prepare and Add Slurry, Simmer: In a small bowl, whisk together the beef broth and cornstarch until smooth to create a slurry. Pour the slurry into the beef mixture and bring the contents of the skillet to a boil. Then lower the heat and simmer for a few minutes until the sauce thickens to a viscous curry consistency with no pooling liquid.
- Add Peas and Finish Cooking: Stir in the peas if using, then cover the skillet and let the curry simmer for an additional 10-15 minutes, or until the potatoes are tender when pierced with a fork. Adjust seasoning with additional salt if needed.
- Serve: Spoon the thick, flavorful curry beef mixture over cooked rice and serve warm for a satisfying meal.
Notes
- You can substitute russet potatoes with Yukon Gold potatoes if preferred.
- Peas are optional but add a nice pop of color and sweetness; frozen peas work well.
- For a gluten-free version, ensure your curry powder and beef broth are gluten-free.
- Adjust the amount of curry powder to vary the spice level to your taste.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: curry beef rice bowl, easy curry beef, ground beef curry, one-pan curry recipe, quick dinner, comfort food
