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Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1.5 pounds ground beef
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1 can diced tomatoes (14.5 oz)
- 1 cup frozen peas
- 0.5 cup water
- 0.25 cup fresh cilantro, chopped
- Cooked basmati rice or naan bread for serving
Before you start
Equipment You'll Need
- Large skillet or deep pan with lid
- Wooden spoon
- Measuring spoons
- Measuring cups
- Knife and cutting board
Safety Tips & Important Notes
Follow these for best results and safety.
- For a leaner option, drain excess fat after browning the beef
- Adjust the cayenne pepper amount based on your heat preference; start with less if you're sensitive to spice
- Toasting whole spices and grinding them fresh will give the most authentic flavor, but pre-ground spices work perfectly fine
- If the curry becomes too thick, add a splash of water to reach your desired consistency
Instructions
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Heat the vegetable oil in a large skillet or deep pan over medium-high heat.
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Add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened and lightly golden.
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Add the minced garlic and ginger to the pan and cook for 1 minute, stirring constantly until fragrant.
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Add the ground beef to the pan, breaking it up with a wooden spoon, and cook for 6-8 minutes until browned and no longer pink.
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Stir in the cumin, coriander, turmeric, garam masala, cayenne pepper, and salt, coating the meat evenly with the spices. Cook for 1-2 minutes until the spices are fragrant.
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Pour in the diced tomatoes with their juices and the water, stirring to combine everything well.
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Bring the mixture to a simmer, then reduce heat to medium-low and cook uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened.
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Add the frozen peas and cook for an additional 3-4 minutes until the peas are heated through.
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Taste and adjust seasoning with additional salt or cayenne pepper if needed.
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Remove from heat and stir in the fresh cilantro.
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Serve hot over basmati rice or with warm naan bread on the side.
Chef's notes
Store leftovers in an airtight container in the refrigerator for up to 4 days
This curry freezes well for up to 3 months; thaw overnight in the refrigerator before reheating
For extra richness, stir in 2-3 tablespoons of plain yogurt or cream at the end of cooking
Ground lamb or turkey can be substituted for beef if preferred
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