Ground beef curry

Easy ground beef curry

March 5, 2009

in Beef, Recipes

This easy to make curry style dish comes from a book by the Quebecois magazine “Coup de pouce“. I use it to improve my shaky french. On top of its educational purposes, it includes excellent recipes that are literally fool proof. Every recipe I ever tried of theirs was a success. Even when I stray “a bit” from the instructions.

I love curries. In fact, I love Indian food in general. What I love a bit less is the complexity of its recipes, which are often  as time consuming as they are delicious. The ingredients are exotic and not always easy to find, and besides, who has time to grind their own Fenugreek when a 16 months old is pulling on your jeans.

This is why we love this recipe. It tastes Indian (even though it might not win any authenticity awards), it is a snap to make, and it uses everyday ingredients. I know that traditionally curries are served with rice or Naan bread. Since spontaneous bread making is usually out of the question when you try to get dinner on the table, I used Quinoa. It is easier to make than white rice, and much much healthier. I boil it just like I would pasta, in salty water, drain and serve when it is chewy but still firm.

The original recipe calls for 1/4 cup of curry paste. Of course I didn’t have any, but don’t let that stop you. I substituted it for 2 tbsp of curry powder mixed with 1 crushed garlic clove and a tbsp of grated ginger (I keep mine in the freezer, which makes it very easy to grate).

Taking in account the missing curry paste, I gathered that the 800 ml can of diced tomatoes required wouldn’t provide enough creaminess. I added a small can of tomato paste to compensate.

The result was great, saucy and creamy and full of flavour. But since my husband nicknamed it “curry for sissies”, I think I will jack up the amount of curry powder next time.



Ground Beef Curry

Adapted from “Coup de Pouce à Table! 150 Recettes Simples comme Bonjour”


1 kg lean ground beef

2 tbsp vegetable oil
1 large chopped onion
1 jalapeno pepper finely chopped (skip it if you don’t like your food spicy, or use chili flakes)
2 tbsp curry powder
1 crushed garlic clove
1 tbsp grated fresh ginger
1x 800 ml can of diced tomatoes
1 can tomato paste
2 small potatoes peeled and cubed
1 cup frozen green peas
a pinch of salt
2 tsp dry mint
a handful of chopped coriander

1. Spray a saute pan with oil spray and saute the beef on medium heat just until it looses its pink color. Drain the pan from its juices and reserve the meat.

2. In the same pan, heat up the oil and saute the onions and pepper until the onion begins to golden.

3. Add the curry mix and stir together for a minute or two, just until your kitchen begins to smell amazing. Add back the meat, the tomato cans and the potatoes and mix well. If you find the mixture too thick, add some water.

4. Cover the pan and cook together for about 15 minutes or until the potatoes are soft, stirring occasionally. Add the peas, the mint and the salt. Mix well. Just before serving, sprinkle your beautiful coriander on top.

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