Ground Beef and Rice Curry
Elevate your weeknight dinners with this hearty and flavorful Ground Beef and Rice Curry, a one-pot wonder that combines tender ground beef, aromatic spices, and creamy coconut milk for a comforting and satisfying meal. Featuring warm curry powder, cumin, and a touch of cayenne for customizable heat, this dish is perfectly balanced with sweet peas and juicy diced tomatoes. The rice cooks directly in the rich, spiced sauce, creating a seamless fusion of flavors while saving you time on cleanup. Ready in just 50 minutes, this family-friendly recipe is perfect for busy nights and can be served as-is or paired with warm flatbread for an extra-cozy touch. Garnish with fresh cilantro for a burst of color and freshness that completes this irresistible dinner option.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 cup white rice
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon (optional) cayenne pepper
- 1 15-ounce can diced tomatoes
- 2 cups chicken broth
- 1 cup coconut milk
- 1 cup frozen peas
- 2 tablespoons vegetable oil
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
Instructions
Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the curry powder, ground cumin, paprika, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes, chicken broth, coconut milk, and salt and pepper. Stir to combine.
Add the uncooked white rice to the skillet, ensuring it is evenly distributed throughout the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
Simmer for 18-20 minutes, or until the rice is cooked and has absorbed most of the liquid.
Remove the lid and stir in the frozen peas. Cook for an additional 2-3 minutes until the peas are heated through.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh cilantro if desired and serve hot.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1882 mg | 82% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 11.2 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 6.9 mg | 39% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
