Beef and Vegetable Curry

Image of Suzan Najjar
Suzan Najjar
Rated 5.0 based on 1 customer reviews
Beef and Vegetable Curry
Beef and Vegetable Curry
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  • 2 tablespoons ghee
  • 1 pound lean ground beef
  • 1 onion, diced
  • 2 tablespoons curry powder
  • 2 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 (14 ounce) can coconut milk
  • 1 (14 ounce) can tomato sauce
  • 1 cup chicken stock
  • 1 large russet potato, cut into ½-inch cubes
  • 2 carrots, diced
  • 1 cup frozen peas
  • 1/4 cup chopped fresh cilantro
  • Sea salt and freshly ground black pepper to taste


  1. Melt ghee in a large pot over medium-high heat. Add ground beef and cook, breaking into small chunks with a spoon, until browned, 5 to 8 minutes.
  2. Stir in onion, curry powder, garlic and turmeric and cook until the onion softens, 2 to 3 minutes.
  3. Stir in coconut milk, tomato sauce, and chicken stock; stir to blend. Add potatoes and carrots and bring to a boil. Reduce heat to medium-low; cover and cook until potatoes are softened, about 15 minutes.
  4. Stir in peas and cilantro and cook until peas are heated through, about 2 minutes.
  5. Season with salt and pepper and serve.
Mealthy tip:

Ghee is clarified butter and is used in Indian cooking. If you don't want to make it yourself, you can find it in many specialty food stores.


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Image of Aja A
October 12, 2017 at 8:31am

Aja A says:

So good! Made a big batch of this in my pressure cooker and will have leftovers for day. Definitely not mad at that! Will top this with some riced cauliflower.