A flavorful, aromatic curry that transforms simple ground beef into a satisfying meal
Key Points:
- Perfect weeknight dinner ready in just 20 minutes
- Budget-friendly Ground Beef Curry Recipe using pantry staples
- Customizable spice level for the whole family
- Serves 4 people with leftovers that taste even better the next day
Why This Ground Beef Curry Recipe Works
Ever stood in front of your fridge at 5:30 pm with no dinner plan? This Ground Beef Curry Recipe has saved me countless times. Using simple ingredients that most of us already have at home, this curry transforms ordinary ground beef into something special in just 20 minutes.
What makes this Ground Beef Curry Recipe so perfect is how it balances rich flavors with quick cooking time. The aromatic spices bloom beautifully with the beef, creating depth that tastes like it simmered all day. Plus, it’s endlessly adaptable—add whatever veggies are hanging out in your crisper drawer or adjust the spice level to please everyone at your table.
If you enjoy hearty ground beef dishes, you might also love my Beef Queso Mac and Cheese for another quick weeknight option.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 24g |
| Carbohydrates | 18g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 580mg |
| Serving Size | 1/4 of recipe |
Nutritional values are approximate and don’t include rice for serving
Preparation Details
- Prep Time: 5-7 minutes
- Cook Time: 15 minutes
- Total Time: 20-22 minutes
- Servings: 4 people
- Difficulty: Easy
Kitchen Tools Needed
| Tool | Purpose |
|---|---|
| Large skillet (12-inch) | For cooking the curry |
| Cutting board | For prepping vegetables |
| Chef’s knife | For chopping ingredients |
| Measuring spoons/cups | For precise measurements |
| Wooden spoon | For stirring and breaking up meat |
| Can opener | For canned tomatoes |
| Colander | For draining excess beef fat |
| Small prep bowls | For organizing ingredients |
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Lean ground beef | 1 pound | 85/15 or 80/20 fat content |
| Onion | 1 medium (about 1 cup) | Yellow or white, finely diced |
| Garlic | 3 cloves (1 tablespoon) | Minced |
| Fresh ginger | 1 tablespoon | Grated or 1 teaspoon ground |
| Carrots | 2 medium (about 1 cup) | Diced small |
| Curry powder | 2 tablespoons | Mild or medium heat |
| Diced tomatoes | 1 can (14 oz) | Undrained |
| Beef broth | 1 cup | Low sodium preferred |
| Salt | 1/2 teaspoon | Plus more to taste |
| Black pepper | 1/4 teaspoon | |
| Rice | 2 cups cooked | For serving |
| Fresh cilantro | 1/4 cup | Chopped, for garnish |
| Lime wedges | From 2 limes | For serving |
Optional Add-ins:
- 1 diced potato (adds 5 minutes cooking time)
- 1 cup frozen peas
- 1 bell pepper, diced
- 1/4 teaspoon chili powder for extra heat
Substitutions
- Ground beef: Ground turkey, chicken, or plant-based meat alternative
- Fresh ginger: 1 teaspoon ground ginger
- Curry powder: Garam masala or Thai curry paste
- Beef broth: Chicken or vegetable broth
- Fresh cilantro: Fresh parsley or omit completely
- Dietary notes: Gluten-free (confirm broth ingredients), dairy-free
If you’re looking for a similar flavor profile but with pasta, check out my Easy Creamy Ground Beef Pasta recipe.
Step-by-Step Instructions
Before You Begin (Important!)
- Read the entire recipe twice so you understand the flow
- Gather all ingredients and tools to avoid scrambling mid-recipe
- Start rice cooking if serving with rice (it can cook while you make the curry)
- Clear counter space for easy preparation
Preparation Phase (5-7 minutes)
- Organize Your Workspace
- Place cutting board on counter
- Set up “prep area” and “cooking area”
- Have trash bin or bowl ready for scraps
- Get all ingredients out from refrigerator and pantry
- Prep All Vegetables
- Onion:
- Cut off both ends and peel
- Cut in half from top to bottom
- Place flat side down and slice into thin strips
- Turn and cut across strips to dice into 1/4-inch pieces
- Transfer to small bowl
- Garlic:
- Separate 3 cloves from bulb
- Smash each clove with flat side of knife to loosen peel
- Remove peels
- Mince finely with knife or use garlic press
- Transfer to small bowl
- Ginger:
- Peel skin using edge of spoon (easier than knife)
- Grate using small holes on box grater
- Measure 1 tablespoon
- Transfer to small bowl (can combine with garlic)
- Carrots:
- Peel carrots
- Cut off ends
- Slice in half lengthwise
- Cut into 1/4-inch half-moons
- Transfer to small bowl
- Onion:
- Measure Spices and Open Cans
- Measure curry powder into small bowl
- Open can of tomatoes
- Measure beef broth
- Have salt and pepper ready
Cooking Process (15 minutes)
- Brown the Ground Beef (5-6 minutes)
- Place large skillet on stove
- Turn heat to medium-high
- Wait 30-60 seconds for pan to heat up
- Add ground beef (no oil needed)
- Use wooden spoon to break meat into small pieces
- Important: Keep breaking up meat as it cooks
- Stir every minute to prevent burning
- Cook until no pink remains (meat should be brown)
- If excess fat collects:
- Tilt pan slightly
- Use spoon to remove excess fat
- Or carefully drain through colander
- Create the Flavor Base (4-5 minutes)
- Return pan to medium heat
- Add diced onion to beef
- Stir to combine thoroughly
- Cook 2-3 minutes until onion begins looking translucent
- Add minced garlic and grated ginger
- Warning: Garlic burns easily! Stir continuously for 30 seconds
- Add curry powder
- Stir constantly for 30 seconds to toast spices
- Tip: You should smell the fragrant spices blooming
- If mixture seems dry or spices are sticking, add 1 tablespoon water
- Build the Curry Sauce (5-6 minutes)
- Add diced carrots and stir to coat with spices
- Pour in entire can of tomatoes with juice
- Add beef broth
- Stir everything together well to combine
- Bring to gentle simmer (small bubbles around edge)
- Reduce heat to medium-low to maintain gentle simmer
- Add salt and pepper
- Simmer uncovered, stirring occasionally
- Cook until carrots are tender (test by piercing with fork)
- Tip: If adding potatoes, they’ll need about 10 minutes total
- Final Adjustments and Serving
- Check carrot tenderness (should pierce easily with fork)
- Taste sauce and adjust seasoning:
- Need more salt? Add 1/4 teaspoon at a time
- Want more depth? Add 1/4 teaspoon curry powder
- Need more liquid? Add 2-4 tablespoons broth
- Turn off heat
- Let stand 2 minutes to allow flavors to meld and sauce to thicken slightly
- Plating the Finished Dish
- Scoop rice into individual bowls (about 1/2 cup per serving)
- Ladle curry over rice
- Top with fresh chopped cilantro
- Place lime wedge on side of bowl
- Serve immediately while hot
Troubleshooting Tips
- Curry is too watery:
- Simmer uncovered 3-5 minutes longer
- Sauce should coat back of spoon
- For quick fix: mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir in
- Curry is too dry:
- Add broth 1/4 cup at a time
- Stir and check consistency
- Repeat if needed
- Not enough flavor:
- Add 1/4 teaspoon more curry powder
- Add 1/4 teaspoon salt
- Add 1/2 teaspoon lemon or lime juice to brighten
- Let cook 1 minute and taste again
- Too spicy:
- Add 1/4 cup coconut milk or cream
- Serve with plain yogurt on side
- Add a teaspoon of sugar to balance heat
- Beef seems tough:
- Ground beef should be tender; if not, it’s likely overcooked
- Next time, cook meat just until no longer pink
- For this batch, add more liquid and simmer gently
Variations & Substitutions
- Mexican-Inspired Version
- Replace curry powder with 2 tablespoons taco seasoning
- Add 1/2 cup corn kernels
- Top with avocado and sour cream
- Serve with tortillas instead of rice
- Vegetarian Curry
- Replace beef with:
- 2 cups finely chopped mushrooms, or
- 12 oz plant-based ground meat alternative
- Use vegetable broth instead of beef broth
- Add 1/2 cup red lentils for extra protein
- Tip: Cook mushrooms until water evaporates before adding spices
- Replace beef with:
- Extra Vegetable Version
- Add diced potatoes:
- Add with carrots
- Cut into 1/2-inch cubes
- Adds 5 minutes cooking time
- Add 1 cup frozen peas:
- Stir in last 2 minutes of cooking
- Add fresh spinach:
- Stir in 2 cups after turning off heat
- Allow to wilt from residual heat
- Add diced potatoes:
- Different Spice Profiles
- Indian Style:
- Use 2 tablespoons garam masala instead of curry powder
- Add 1/2 teaspoon turmeric for golden color
- Finish with 1/2 teaspoon ground cumin
- Thai Style:
- Use 2 tablespoons Thai red curry paste
- Add 1/2 cup coconut milk
- Finish with 1 tablespoon fish sauce and fresh basil
- Indian Style:
If you enjoy customizable meals with ground beef, my Easy Ground Beef Burrito Bowl offers another quick dinner solution.
Storage & Reheating Instructions
- Refrigerator Storage:
- Let cool completely (30-40 minutes)
- Transfer to airtight container
- Keeps for 3-4 days in refrigerator
- Tip: Store curry and rice separately to prevent rice from getting soggy
- Freezer Storage:
- Cool completely
- Portion into freezer-safe containers or heavy-duty freezer bags
- Remove as much air as possible
- Label with name and date
- Freezes well for 2-3 months
- Thaw overnight in refrigerator before reheating
- Reheating Methods:
- Microwave Method:
- Place portion in microwave-safe bowl
- Add 1 tablespoon water or broth
- Cover loosely with microwave-safe lid
- Heat 1-2 minutes, stirring halfway through
- Check temperature and continue in 30-second intervals if needed
- Stovetop Method:
- Place in small saucepan
- Add 2 tablespoons water or broth
- Heat on medium-low, stirring occasionally
- Heat until internal temperature reaches 165°F (about 5-7 minutes)
- Tip: Add fresh garnishes after reheating
- Microwave Method:
Safety Notes & Tips
- Food Safety:
- Cook ground beef to 160°F (71°C)
- Use meat thermometer if unsure
- Keep raw meat separate from other ingredients
- Wash hands with soap for 20 seconds after handling raw meat
- Clean all surfaces that touched raw meat with hot, soapy water
- Refrigerate leftovers within 2 hours of cooking
- Warning: Never leave curry at room temperature for more than 2 hours
- Kitchen Safety:
- Keep pan handles turned inward to prevent accidental bumping
- Use oven mitts when handling hot pans
- Keep a kitchen towel nearby for spills
- Be careful of steam when adding liquids to hot pan
- When checking doneness, lift lid away from you to direct steam away
Pro Tips for Perfect Ground Beef Curry
- Toast spices to release more flavor and aroma
- Cut all vegetables similar size for even cooking
- Prep all ingredients before starting to cook
- Taste and adjust seasonings before serving
- Let simmer uncovered if sauce needs thickening
- Make double batch—it tastes even better the next day!
- The curry continues to develop flavor overnight in the refrigerator
- If making ahead, slightly undercook carrots so they don’t get mushy when reheated
- For meal prep, portion into individual containers with rice for easy lunches
