Potato and Ground Beef Curry - Bravabod
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Potato and Ground Beef Curry

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 35"

The classic duo of meat and potatoes, transformed into a richly spiced curry. Dried apricots, carrots, coriander, and coconut milk join with minced meat for a creamy curry that's both exotic and comforting.

How To MakeDiet Type: Classic

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Shopping List
  • 1 pound ground beef
  • 1 medium Yukon gold potato, peeled and diced (Note 1)
  • 1 (14.5 ounce) can diced tomatoes
  • 2 carrots, diced
  • 1 onion, diced
  • 1 (15 ounce) can full-fat coconut milk
  • 1 1/2 cups low-sodium beef broth or water (divided)
  • 66666667/100000000 cup dried apricots, roughly chopped
  • 2 cloves garlic, minced
  • 2 tablespoons coconut oil (or other cooking oil)
  • 1 tablespoon coriander seeds, crushed (Note 2)
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt (Note 3)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon cayenne (double for spicy)
  • 1/2 teaspoon ground cloves (optional)

Instructions
  1. Step 1: Dice the carrots and potato into 1/2-inch pieces. Set aside.
  2. Step 2: Heat the oil in a large pot over medium-high heat. Add the diced onion and garlic. Sauté until the onion is translucent, 3 to 5 minutes.
  3. Step 3: Add the crushed coriander seeds, curry powder, salt, paprika, cardamom, cayenne, and optional cloves. Cook for 1 to 2 minutes, or until the spices are fragrant.
  4. Step 4: Add the ground beef into the spiced onion mixture and cook, using the spatula to break the beef into small crumbles. Cook until the beef is no longer pink, about 5 to 7 minutes.
  5. Step 5: Add the canned tomatoes, potato, carrots, and dried apricots. Pour in the coconut milk and beef broth or water. Reduce the heat to medium, partially covered, and cook until the vegetables are fork-tender, about 20 minutes. Stir periodically. After 20 minutes, turn off the heat and let the curry rest at least 20 more minutes to thicken.
  6. Serve: Enjoy. This is great with a dollop of plain Greek or non-dairy coconut yogurt on top.

Recipe Notes

Note 1: Make this curry paleo by substituting an equal amount of white sweet potato.

Note 2: Freshly cracking coriander seeds will make a world of difference in this recipe. To do so, use either a small, heavy-duty pot or a mortar and pestle. With a pot, press the bottom of the pot into the seeds, slowly moving the pot back and forth over the seeds to crush them.

Note 3: Start by using half of the salt if you're using a high-sodium beef broth. Taste and adjust seasonings as needed while cooking.

Note 4: This is also delicious prepared with 1 teaspoon of black mustard seeds. Add the seeds when adding the onions and garlic to the oil.

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Potato and Ground Beef Curry

PT35M 1 pound ground beef 1 medium Yukon gold potato, peeled and diced (Note 1) 1 (14.5 ounce) can diced tomatoes 2 carrots, diced 1 onion, diced 1 (15 ounce) can full-fat coconut milk 1 1/2 cups low-sodium beef broth or water (divided) 66666667/100000000 cup dried apricots, roughly chopped 2 cloves garlic, minced 2 tablespoons coconut oil (or other cooking oil) 1 tablespoon coriander seeds, crushed (Note 2) 2 teaspoons curry powder 1/2 teaspoon salt (Note 3) 1 teaspoon smoked paprika 1 teaspoon ground cardamom 1/2 teaspoon cayenne (double for spicy) 1/2 teaspoon ground cloves (optional) Gluten Free Paleo 5 Servings Ingredients:

5 Servings

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