Ingredients: |
Ingredients: 1 tbsp olive oil
2 large yukon gold potatoes (about 1 lb), diced into ½" cubes
1 lb ground beef
1 large onion, diced to ½"
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 tsp sea or kosher salt
1 tsp cracked black pepper
1 ½ tbsp curry powder
1 tsp garam masala
½ tsp turmeric
1 tbsp tomato paste
1 14-oz can fire-roasted diced tomatoes
1 14-oz can full-fat unsweetened coconut milk
1 c frozen green peas
2 tbsp cilantro, plus additional for serving
Lime juice, to taste, for serving
Basmati rice for serving (nann bread would be great too)
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Directions: |
Directions:1. Heat the oven to 425°F. Toss the potatoes with olive oil and spread onto a parchment lined baking sheet. Transfer the baking sheet to the oven and roast until tender and golden browned, stirring once halfway through, 25-30 minutes.
2. Heat a large pot (that has a lid) over medium high heat. Add the ground beef and cook, stirring frequently to break up the pieces, until no longer pink, 6-7 minutes.
3. Add the onion, ginger, and garlic. Sautee, stirring frequently, until the onion softens and turns translucent, 5 minutes.
4. Add the salt, pepper, curry powder, garam masala, turmeric, and tomato paste. Stir until the spices are fragrant and the tomato paste is worked into the beef, about 1 minute.
5. Add the tomatoes and coconut milk and give everything a good stir. Bring the liquid to a boil, then reduce to medium low. Simmer, stirring occasionally, until the curry thickens and the color turns a deep golden orange, about 10 minutes.
6. Stir in the frozen peas and roasted potatoes. Simmer until the peas are warmed through, 2-3 minutes. Remove from heat and stir in the cilantro.
Ladle into serving bowls over basmati rice or anything really! |
This recipe for Ground Beef Curry is from