Description
This Curried Ground Beef with Peas and Potatoes is a flavorful and hearty one-pan dish combining spiced ground beef with tender potatoes and sweet peas. Infused with aromatic garlic, fresh ginger, and warming curry spices, it’s a comforting meal that comes together quickly on the stovetop, perfect for a weeknight dinner.
Ingredients
Spices and Aromatics
- 4 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 Tbsp curry powder
- 1 tsp turmeric
- 1/4 tsp crushed red pepper
- 1/2 tsp salt
Main Ingredients
- 2 Tbsp cooking oil
- 1 lb. ground beef (15% fat or less)
- 1 russet potato, peeled and cubed into ½-inch pieces
- 1 cup beef broth
- 1 cup frozen peas
- 2 green onions, sliced
Instructions
- Sauté Aromatics and Spices: Add the minced garlic, grated ginger, and cooking oil to a large deep skillet. Sauté over medium heat for 1-2 minutes until fragrant. Then add the curry powder, turmeric, and crushed red pepper and continue to sauté for one more minute to bloom the spices.
- Cook the Ground Beef: Add the ground beef to the skillet with the sautéed spices. Cook over medium heat, breaking up the meat, until beef is fully cooked and browned.
- Prepare Potatoes: While the beef cooks, peel and cube the russet potato into ½-inch pieces to ensure even cooking.
- Add Potatoes and Broth: Stir the cubed potatoes and beef broth into the skillet to combine evenly with the beef. Cover the skillet with a lid and increase the heat to medium-high to bring the broth to a boil.
- Simmer Until Potatoes Tender: Once boiling, reduce heat to medium-low and simmer covered for 10 minutes, stirring occasionally to prevent sticking. The potatoes should become tender after this cooking time.
- Reduce Broth: Remove the lid and continue to simmer for a few minutes more until most of the broth has evaporated, allowing the dish to thicken slightly.
- Add Peas and Finish: Stir in the frozen peas and cook until heated through. Taste and adjust salt (adding about ½ tsp if needed). Garnish with sliced green onions and serve hot.
Notes
- For a richer flavor, use homemade beef broth if available.
- You can substitute the russet potato with Yukon gold potatoes for a creamier texture.
- If you prefer less spice, reduce or omit crushed red pepper.
- This dish reheats well and can be stored refrigerated for up to 3 days.
- Serve with steamed rice or flatbread to complete the meal.
