Simple Ground Beef Curry

Name: Simple Ground Beef Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1¼ lb (560 g) ground beef (80/20 blend); 1 whole (180 g) medium yellow onion, finely diced; 1½ tbsp (20 g) fresh ginger, minced or finely grated; 3 cloves (15 g) garlic cloves, minced; 1½ tsp (3 g) ground cumin; 1 tbsp (7 g) chili powder; ½ tsp (1 g) ground coriander; ½ tsp (1½ g) ground turmeric; 1 can (411 g) canned crushed tomatoes (14.5 oz / 411 g can); 1¼ lb (560 g) medium waxy potatoes (such as red or fingerling), cut into ½-inch (1.25 cm) cubes; 1 cup (240 ml) water; to taste salt; to taste freshly ground black pepper; 2 tbsp (30 ml) neutral oil (vegetable or canola); ¼ cup (10 g) fresh cilantro, chopped (optional)

From the MyKitchenBank Kitchen

A straightforward, aromatic ground beef curry made on the stovetop with onions, tomatoes, and potatoes, spiced with cumin and chili powder. Ready in under an hour, this is a weeknight-friendly curry that's fragrant, warming, and naturally spiced without requiring a long ingredient list.

Prep: 20 min
Cook: 35 min
Total: 55 min
Makes: 4 servings (about 5 cups curry)

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Steps

Before you start

Cut potatoes into ½-inch cubes so they cook quickly
Have all spices measured and ready
Use medium or coarse ground beef, not finely ground—it will break up better during cooking

1
Brown the beef
- Heat 2 tbsp oil in a 12-inch skillet over medium-high heat.
- Once shimmering, add the ground beef in an even layer.
- Let it cook undisturbed for 2–3 minutes until the underside turns golden, then break it into bite-sized pieces with a wooden spoon.
- Continue cooking, stirring occasionally, for 6–8 minutes total until the beef reaches 160°F (71°C) on an instant-read thermometer and is no longer pink.
- Pour off excess fat if needed, leaving about 1 tbsp in the pan.
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Ready when: Beef reaches 160°F (71°C) internal temperature, is broken into small pieces, and no longer pink
Tip: Don't stir constantly—letting the meat sit for a moment builds better color and texture.
2
Soften the aromatics
- Reduce heat to medium.
- Add the diced onion and cook, stirring often, for 4–5 minutes until softened and translucent.
- The pan should have enough fat from the beef to coat the onion without sticking.
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Ready when: Onion is softened, pale, and no longer raw-smelling
Tip: If the pan looks dry, add a splash of water to prevent sticking.
3
Build flavor with ginger and garlic
- Stir in the minced ginger and minced garlic.
- Cook for 1–2 minutes, stirring constantly, until fragrant.
- The mixture should become aromatic and the garlic loses its raw bite.
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Ready when: Mixture smells distinctly fragrant; garlic is no longer raw
Tip: Watch carefully to avoid burning the garlic—if the heat is too high, lower it slightly.
4
Toast the spices
- Add the cumin, chili powder, coriander, and turmeric.
- Stir constantly for 1 minute.
- The spices will coat the meat and onions and become very fragrant as they bloom in the hot pan.
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Ready when: Spices are fully distributed and smell warm and aromatic
Tip: Keep the heat at medium to avoid burning the spices—burning creates a bitter, acrid taste.
5
Add tomatoes and potatoes
- Pour in the canned crushed tomatoes (including the juice) and 1 cup water.
- Add the cubed potatoes and stir well to combine everything.
- Bring the mixture to a simmer over medium-high heat, then reduce to medium-low and cover partially with a lid.
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Ready when: Curry is at a gentle simmer, with small bubbles breaking the surface
Tip: Stir occasionally to prevent sticking, and keep the heat at medium-low so the curry simmers gently rather than boiling hard.
6
Simmer until potatoes are tender
- Cook, uncovered or partially covered, for 18–22 minutes, stirring occasionally.
- The potatoes should be fork-tender and the sauce should thicken slightly.
- Taste a potato to ensure it's cooked through with no hard center.
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Ready when: Potatoes pierce easily with a fork and offer no resistance; sauce coats the back of a spoon lightly
Tip: If the sauce is still very thin at the end, simmer uncovered for another 2–3 minutes to reduce it.
7
Season and finish
- Taste the curry and season with salt and black pepper to your preference.
- Start with ½ tsp salt and adjust from there.
- Stir in the fresh cilantro if using.
- Let the curry rest off heat for 1 minute before serving.
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Tip: Taste as you go—salt levels vary by brand and preference. Cilantro adds brightness at the end.

Good to know

Tips

Blooming the spices in the fat (step 4) releases their essential oils and creates deeper flavor—don't skip this step.
Waxy potatoes like red or fingerling hold their shape better than russets, which can get mealy. If you only have russets, cut them slightly larger.
This curry tastes even better the next day as flavors meld. Make it ahead and reheat gently.
Serve over steamed rice, with naan, or with flatbread. A dollop of yogurt or a squeeze of lime juice balances the warmth beautifully.

Make ahead

Simmer the curry through step 6 and cool to room temperature. Cover and refrigerate for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of water if it's too thick. Add fresh cilantro just before serving.

Storage & reheating

Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 3 days in a covered container. Freezer: up to 3 months in a freezer-safe container; thaw overnight in the fridge and reheat gently. Reheats well on the stovetop or in the microwave (stirring halfway through).

Substitutions

medium waxy potatoes (such as red or fingerling) → cauliflower florets or chickpeas. Both cook in about the same time. Chickpeas add protein and a creamy texture; cauliflower stays firmer and lighter.
canned crushed tomatoes (14.5 oz / 411 g can) → fresh tomatoes (about 1.5 lb / 680 g), chopped. Use fresh tomatoes when in season. You may need to simmer an extra 5 minutes to break them down fully.
ground beef (80/20 blend) → ground lamb or ground turkey. Lamb will give a richer, more traditional curry flavor; turkey will be leaner and milder.
chili powder → cayenne pepper or garam masala (use 1 tsp for chili powder, or to taste for cayenne). Cayenne is hotter; garam masala adds warmth and complexity. Adjust for your heat preference.