A savoury meat and potato curry that is not only easy to make but balanced in texture and taste for an incredibly delicious fast weekday meal.
Curried Ground Beef with Peas and Potatoes
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2 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoon curry powder
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper, optional
1 lb. ground beef
1 large russet potato, peeled and cubed
3 cups low sodium beef broth
1 cup frozen peas
3 green onions, sliced
Prep and chop, slice or dice the vegetables. Set aside.
Heat the olive oil, in a deep large skillet, over medium heat. Add the minced garlic and fresh ginger, sauté for 1 to 2 minutes. Add the curry powder, turmeric, and crushed red pepper and continue to sauté for 1 minute more.
Add the ground beef to the skillet and sauté the beef until cook through.
Add the cubed potato and beef broth to the skillet. Stir to combine, then place a lid on the skillet and turn the heat up to medium - high. Allowing the broth to come to the boil.
Once the broth reaches a boil, turn the heat down to medium - low and allow it to continue to simmer for 10 minutes, with the lid on, stirring occasionally. After ten minutes, the potatoes should be tender. Remove the lid and simmer for a few more minutes, or until most of the broth is absorbed.
Finally stir in the frozen peas into the beef and potatoes and heat through. Give the curry beef a taste and add any more seasoning, if needed, according to your taste. Top with slices of green onions and serve hot.