Ground Beef And Potato Curry

Name: Ground Beef And Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 2 large potatoes, diced; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 2 tablespoons curry powder; 1 teaspoon cumin; 1 teaspoon turmeric; 1 can (14 oz) diced tomatoes; 1 cup beef broth; Salt and pepper to taste; Fresh cilantro for garnish

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I absolutely love making this Ground Beef and Potato Curry—it’s the perfect blend of flavors that warms the soul. The combination of tender ground beef, hearty potatoes, and aromatic spices creates a comforting dish that my whole family enjoys. With just a few simple ingredients and easy steps, I can whip up this hearty meal any day of the week. Whether served with rice or naan, it always feels like a warm hug on a plate. Give it a try, and I bet it'll become a favorite in your home too!

Created by

Hayley Morton

Last updated on 2026-02-08T04:20:35.827Z

When I first tried making Ground Beef and Potato Curry, I was fascinated by how the flavors melded together in such a satisfying way. Using ground beef not only makes it economical but also allows all the spices to penetrate and enhance the dish. Cooking the potatoes until they’re just tender ensures they soak up the delicious curry sauce without turning mushy.

One tip I found crucial is to use fresh spices rather than pre-ground ones, as this really elevates the flavor profile. Additionally, I love to finish the curry with a sprinkle of fresh cilantro for a pop of color and freshness. Each bite is packed with warmth and comfort, perfect for family dinners!

Why You Will Love This Recipe
Hearty and filling, perfect for a cozy family meal
Bold spices that create a beautiful depth of flavor
Easy to prepare and cook, perfect for busy weeknights

Understanding the Ingredients

The main stars of this Ground Beef and Potato Curry are, of course, the ground beef and potatoes. Using a higher-fat content ground beef, such as 80/20, adds richness and moisture to the dish, balancing beautifully with the starchy potatoes. When selecting potatoes, I recommend using russets or Yukon golds for their creaminess after cooking. They break down slightly, giving the curry a lovely heartiness while absorbing all the robust flavors from the spices.

Spices are what truly elevate this curry. The combination of curry powder, cumin, and turmeric not only contributes rich colors but also creates a kaleidoscope of flavor. If you’re looking for a little kick, consider adding a pinch of cayenne pepper or some sliced chili for heat. My secret is to let the spices bloom in the oil along with the aromatics; it intensifies their flavors, making each bite burst with warmth.

Techniques for Success

When sautéing the onions, garlic, and ginger, keeping the heat at medium is key. If it’s too high, the garlic can easily burn, imparting a bitter taste to the dish. You want your onions to become translucent and soft, which usually takes about 5 minutes. If you notice they’re coloring too quickly, simply lower the heat slightly.

Achieving perfectly tender potatoes is crucial. After bringing the mixture to a simmer, be sure to cover the pot. This keeps the steam trapped, cooking the potatoes evenly. If at any point the curry seems too thick, don't hesitate to add a splash of water or broth. Alternatively, if it’s too soupy, continue cooking uncovered to allow some liquid to evaporate and slightly thicken the curry.

Ingredients

For the Curry

1 lb ground beef
2 large potatoes, diced
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 can (14 oz) diced tomatoes
1 cup beef broth
Salt and pepper to taste
Fresh cilantro for garnish

Enjoy making this delightful dish!

Cooking Steps

Sauté Aromatics

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent and fragrant, about 5 minutes.

Cook the Beef

Add the ground beef to the pot. Break it up with a spoon and cook until it is browned and cooked through, about 7-10 minutes.

Add Spices and Potatoes

Sprinkle in the curry powder, cumin, turmeric, and season with salt and pepper. Stir well, then add the diced potatoes and cook for another 2-3 minutes.

Combine with Tomatoes and Broth

Pour in the diced tomatoes and beef broth. Bring the mixture to a gentle simmer. Cover and cook for 20 minutes, or until the potatoes are fork-tender.

Finish and Serve

Once the potatoes are cooked, taste and adjust seasoning if needed. Garnish with fresh cilantro before serving. Enjoy with rice or naan!

Deliciously hearty and comforting!

Pro Tips

For an extra kick, feel free to add some chopped chili peppers when sautéing the onions. This dish can also be made ahead of time and reheated, which makes it a great option for meal prepping.

Serving Suggestions

This curry pairs beautifully with fluffy basmati rice, as the grains soak up the delicious sauce, creating a satisfying meal. For a more traditional experience, serve it with warm naan, allowing you to scoop up the curry directly. You can also include a side of tangy yogurt or cucumber raita, which helps to balance the spice level while adding a refreshing element to the dish.

If you’re looking for variations, consider adding a cup of peas or some chopped carrots just before the potatoes are fully cooked. They will bring added color, flavor, and a slight crunch, making the dish even more delightful. For a vegetarian twist, swap the ground beef with lentils or chickpeas, maintaining the same spices to anchor the flavors.

Make-Ahead and Storage Tips

One of the best things about this curry is that it gets better with time. You can prepare it a day in advance to allow the flavors to meld beautifully overnight. Store the curry in an airtight container in the refrigerator and reheat on the stovetop over medium heat until warmed through. It’s a wonderful option for meal prep, making weeknight dinners a breeze.

If you wish to freeze it, let the curry cool completely before transferring it to freezer-safe containers. It can be frozen for up to three months. To reheat, simply thaw in the refrigerator overnight and warm on the stove, adding a bit of broth or water if it thickened too much. Enjoying a homemade curry on a busy night is truly satisfying!

Questions About Recipes

→ Can I use chicken instead of ground beef?

Yes, ground chicken or turkey works well and offers a lighter option!

→ What can I serve with the curry?

This curry pairs beautifully with basmati rice, naan, or even a light green salad.

→ Can I freeze the curry?

Absolutely! Allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months.

→ Is this recipe spicy?

The heat level is mild, but you can easily adjust the spice by adding more chili peppers or hot sauce.