Tested till perfect Quick Ground Beef Curry
Quick Ground Beef Curry
Photography by Matthew Kimura

Quick Ground Beef Curry

Ground beef often goes on sale, and that's the time to buy an extra pound or two for quick weeknight dinners.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2009

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 3 tbsp 3tbspvegetable oil
  • 2 2oniononions, diced
  • 1 tbsp 1tbspminced garlic
  • 1 tbsp 1tbspmicned gingerroot
  • 2 tbsp 2tbspmadras curry powder
  • 2 tbsp 2tbsptomato paste
  • 3/4 tsp 3/4tspsalt
  • 1 pinch 1pinchhot pepper flakes
  • 1 lb 1lblean ground beef
  • 1 lb 1lbYukon Gold potatoYukon Gold potatoes, peeled and diced
  • 1 can (14 oz/400 ml) 1can (14 oz/400 ml)diced tomatoes
  • 1 tbsp 1tbspsodium-reduced soy sauce
  • 1 cup 1cupfrozen green peas
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In large shallow Dutch oven, heat oil over medium heat; cook onions, stirring occasionally, until golden, 12 minutes.

Add garlic and ginger; cook for 3 minutes. Add curry powder, tomato paste, salt and hot pepper flakes; cook, stirring, for 2 minutes. Add beef, breaking up with spoon; cook until browned. Add potatoes; cook for 2 minutes.

Add tomatoes, soy sauce and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes. Stir in peas; cook for 5 minutes.

Nutritional Information Per each of 6 servings: about

cal 328 pro 19g total fat 18g sat. fat 5g
carb 25g fibre 4g chol 45mg sodium 548mg
potassium 712mg

% RDI:

calcium 6 iron 24 vit A 6 vit C 30
folate 16
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