I fell in love with curry of all types when an Indian buffet-style restaurant appeared in my hometown. I was a little hesitant, but the hubby insisted, and I am so glad I gave in because Indian cuisine is a hot mess of yum.
Even with years of sampling different dishes, the meals still manage to cause my eyes to water and my mouth to be at odds with itself. It can’t take more because it’s so freaking spicy, but it needs more because it’s so freaking delicious.
So how could I not try this super simple, one skillet meal for beef and potato curry?
It reminded me of making Hamburger Helper for dinner. Well, if Hamburger Helper made Indian-style meals and wasn’t so dull.
You can serve this beef and potato curry over rice or eat it as is since the potatoes provide the starch option to the meal. Or, scarf it down with a big hunk of Naan bread.
What are you waiting for if you have yet to jump aboard the Indian-cuisine bandwagon? Take the plunge and make this curry!
Simple Beef and Potato Curry Recipe
Ingredients
2 tablespoons vegetable oil
2 teaspoons garlic
2 teaspoons ground ginger
1 ½ tablespoons curry powder
1 teaspoon turmeric
1 pound ground beef (minced beef)
2 small potatoes - peeled and cubed
1 cup beef stock (beef broth or beef bouillon)
1 teaspoon all purpose flour (plain flour Australia and UK)
½ pound peas - frozen
Instructions
- Heat a large skillet over medium/high heat. Add garlic and let cook for about 30 seconds, until fragrant.
- Stir in ginger, curry powder, and turmeric, and cook for 1 to 2 minutes, constantly stirring until well combined.
- Add ground beef and brown in skillet.
- Once the meat is cooked, add potatoes, broth and flour to the skillet and stir. Let skillet simmer for about 15 minutes or until potatoes and most of the liquid are absorbed.
- Stir in frozen peas and heat through. Add salt to taste, if needed.
- Serve over white rice or with naan bread.
