Best Ground Beef Curry Recipes

PAKISTANI GROUND BEEF CURRY

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
• Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.

GROUND BEEF CURRY

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in 12-inch skillet, cook beef, onion, garlic and gingerroot over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired.
• Stir remaining ingredients except cilantro into beef mixture. Reduce heat to medium. Simmer uncovered 8 to 10 minutes, stirring occasionally, until slightly thickened.
• Serve beef mixture over rice. Garnish with cilantro.

GROUND BEEF CURRY (KIMA CURRY)

Steps:

• In a skillet, heat oil over medium high heat. Saute onion and beef until browned. Drain fat.
• Add in curry powder, garlic, ginger, and tomatoes and fry briefly.
• Stir in the rest of the ingredients. Turn down heat to medium and cook for 20 minutes to blend the flavors.
• Serve over rice or with Chapatis.

GROUND BEEF AND POTATO CURRY

Steps:

• Heat oil in a saucepan.
• Add onions and saute till they start to turn a light golden colour.
• Add curry leaves, cardamoms, cloves, cinnamon stick.
• Stir and then add ginger garlic paste, methi.
• When onions are a golden colour, add tomatoes and stir.
• Keep heat at medium-high.
• In a small bowl, add remaining spices with about 1/4 cup of water to form a soupy mixture.
• Add this to the onion-tomato mixture in pan.
• Let the spices cook for about 3 min.
• Add meat and lower heat.
• Stir frequently to mix the spices in and to prevent the meat from clumping.
• Add a bit of water and potatoes.
• Cover and cook till potatoes are cooked.

QUICK PASTA WITH GROUND BEEF, PINEAPPLE, AND CURRY-CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a large skillet over medium-high heat and cook ground beef until browned and crumbly, 5 to 10 minutes. Add pineapple and leek and cook over high heat for 5 minutes. Pour in a few tablespoons of the pineapple juice. Season with curry, chicken granules, salt, and pepper.
• Stir in ketchup and tomato paste and mix well. Cover skillet and simmer sauce over low heat for 5 to 8 minutes. Add more pineapple juice if sauce appears dry. Pour in cream and mix with drained penne.

THAI COUNTRY-STYLE CURRY WITH GROUND BEEF AND GREEN BEANS

Steps:

• Heat oil in large skillet over medium heat, add garlic, toss well. Add curry paste and cook, mashing and stirring to dissolve it, until fragrant and softened, about 2-3 minutes.
• Crumble in ground beef and then add mushrooms. Cook, tossing often, until meat and mushrooms are browned and seasoned with curry paste, 2-3 minute.
• Add chicken broth, green beans, zucchini, lime leaves (if using), fish sauce, sugar, and salt and bring to gentle boil. Cook 3-5 minutes, until veggies are tender and meat is cooked through. Stir in basil leaves and remove from heat. Transfer to serving dish & serve hot or warm.

QUICK CURRY PASTA WITH GROUND BEEF AND PINEAPPLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in a large skillet. Add ground beef and cook, stirring, until browned, about 5 minutes. Add drained pineapple chunks and leek and cook over medium-high heat for about 5 minutes. Pour in about 1/2 of the pineapple juice. Season with curry powder, bouillon, salt, and pepper.
• Stir in ketchup and tomato paste until well combined. Cover and simmer over low heat, 5 to 8 minutes. If sauce seems dry, add more pineapple juice.
• Pour in cream and mix to combine. Cook for 2 more minutes.
• Drain pasta and add to the skillet with the sauce. Mix well and serve.

GROUND BEEF AND RICE CURRY

Steps:

• In a large skillet, brown the beef with the onion. Drain excess fat.
• Put the ground beef and onions in a 3 1/2 quart crock pot and add the remaining ingredients. Mix well.
• Cover and cook on low 4 hours.

GROUND BEEF CURRY

Steps:

• Heat cooking oil in large frying pan on medium. Add ground beef, green pepper and onion. Scramble fry for about 10 minutes until beef is no longer pink. Drain.
• Add garlic. Heat and stir for 1 to 2 minutes until fragrant.
• Add flour and curry powder. Heat and stir for 1 minute.
• Slowly add broth, stirring constantly. Add tomato juice and chickpeas. Stir until boiling. Boil gently, uncovered, for about 15 minutes, stirring occasionally, until thickened.
• Add next 4 ingredients. Stir. Cook for about 5 minutes, stirring occasionally, until peas are heated through. Remove from heat.
• Add yogurt. Stir well. Remove to large serving bowl.
• Garnish with fresh parsley.

MILD CURRY GROUND BEEF AND CABBAGE

Steps:

• Melt butter in non stick fry pan.
• Add onion and cook until soft.
• Add beef and brown.
• Add curry powder, cook for 2 minutes.
• Add the rest of the ingredients and cook for 20-30 minutes on low until cabbage is cooked.
• Serve over white rice.

JAPANESE STYLE EGGPLANT AND GROUND BEEF CURRY

Steps:

• Cook ground beef, onion, and garlic with oil in a saucepan until beef is browned. Add eggplants to the saucepan and continue to cook for additional 5 minutes, stirring.
• Add water and bring to a boil. Turn down the heat to medium and cook until vegetables are tender, about 5 minutes.
• Add the sauce mix and garam masala, stir until fully melted.
• Add tomatoes and green peas.
• Cook 10 additional minutes on low heat.

GROUND BEEF CURRY DELIGHT

Steps:

• Cook and stir the meat and onion in a Dutch oven until the meat is brown.
• Drain off the excess fat.
• Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them.
• TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving.
• TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole.
• Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes.
• Garnish with the chopped peanuts just before serving.

CHEAPSKATE GROUND BEEF CURRY

Steps:

• brown meat and onion, drain.
• add celery, carrot, garlic and ginger, cook 1-2 minutes until fragrant.
• add cinnamon and curry powder, stir well.
• add soup and water and hot sauce if desired.
• simmer 20-30 minutes, serve over hot rice or noodles.

COUNTRY-STYLE CURRY WITH GROUND BEEF AND GREEN BEANS

Steps:

• Heat the oil in a large skillet over medium heat; add the garlic, and toss well. Add the curry paste and cook, mashing and stirring to dissolve it, until fragrant and softened, 2 to 3 minutes.
• Crumble the ground beef and then add the nushrooms. Cook, tossing often, untl the meat and mushrooms are browned and seasoned with the curry pasted, 2 to 3 minutes.
• Add the chicken broth, green beans, zucchini, lime leaves (if using), fish sauce, sugar, and salt and bring to a gentle boil. Cook 3 to 5 minutes, until the vegetables are tender and the meat is cooked. Stir in the basil leaves and remove from heat.

GROUND BEEF CURRY

Steps:

• in nonstick skillet saute beef over med-high heat, breaking up with a spoon until no longer pink, about 5 minutes.
• drain off fat.
• transfer to a bowl. add oil to pan, fry onion, and jalapeno (if using) until golden, for about 4 minutes. add curry paste, cook stirring until fragrant, about 1 minute.
• stir in beef, tomatoes, potatoes and salt, cover and simmer until potatoes are tender, about 15 minutes.
• add peas, half of the coriander and the mint, heat through.
• sprinkle with remaining coriander and serve.

GROUND BEEF WITH CAULIFLOWER CURRY & RICE

Steps:

• In medium microwave-safe bowl, microwave cauliflower 5 minutes or until almost done; set aside. Meanwhile, in 12-inch skillet, brown ground beef over medium high heat, stirring occasionally. Stir in curry paste, Bertolli® Premium Champignon and Portobello Mushroom Pasta Sauce and cauliflower. Bring to a boil and heat through. Season, if desired, with salt and pepper and garnish with chopped fresh mint. Serve over hot rice.

GROUND BEEF CURRY

Steps:

• Brown meat and onions in oil.
• Stir in salt, pepper, curry powder and turmeric and cook for about 3 minutes.
• Add jam, vinegar, sugar, tomato and water and simmer for 1 hour.
• Add potatoes and carrots and cook 30 minute.
• Add frozen peas and warm through.
• Adjust seasoning and serve with rice and Mrs. Balls Peach Chutney.

BRUCE'S GROUND BEEF CURRY

Steps:

• Heat oil and fry ground beef until well browned.
• Add onion and fry until transparent.
• Add garlic and ginger and fry for another minute.
• Add tomatoes and curry powder and cook for 2 to 3 minutes.
• Add 1/2 cup water if curry is drying up.
• Add peas.
• Add another cup of water and when curry starts boiling, add potatoes and cook until potatoes are done (about 10 minutes).
• Serve hot over boiled rice or dip crusty bread in curry.

GROUND BEEF LENTIL CURRY

Steps:

• Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.
• Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 20 minutes. Season with salt and pepper.