Ground Beef Curry Recipe – Authentic Indian Peas & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Ground Beef Curry Recipe – Authentic Indian Peas & Spice Blend

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that doesn’t take all day to make. This Ground Beef Curry is exactly that – a beautiful blend of warming spices, tender beef, and sweet peas, all simmered in a rich and fragrant sauce. I first made this when I was craving something cozy and familiar, and it’s been a family favorite ever since. It’s surprisingly easy, and the aroma while it’s cooking? Absolutely divine!

Why You’ll Love This Recipe

This isn’t just another curry recipe. It’s a little slice of comfort, packed with flavor and incredibly satisfying. Here’s what makes it special:

• Quick & Easy: Ready in under an hour, perfect for weeknights.
• Flavorful: A beautiful balance of spices creates a truly authentic taste.
• Versatile: Easily adaptable to your spice preference (more on that later!).
• Family-Friendly: Even picky eaters love this one!

Ingredients

Here’s what you’ll need to create this delicious Ground Beef Curry:

• 2 tbsp neutral oil (like vegetable or canola)
• 1 medium onion, finely chopped
• 3 garlic cloves, crushed
• 1.5 tsp ginger, minced
• 1 lb ground beef (20% fat is great for flavor!) – about 450g
• 1 medium tomato, chopped
• 1 green chili pepper, sliced (adjust to your spice level!)
• 2 tbsp plain whole-milk yogurt
• 1.25 tsp kosher salt
• 1 cup frozen green peas – about 150g
• 0.25 cup cilantro leaves, chopped
• 1 tbsp lemon or lime juice
• 1 tsp cumin seeds
• 1.5 tsp coriander powder
• 1 tsp red chili powder
• 0.5 tsp turmeric powder
• 0.5 tsp freshly ground black pepper
• 0.25 tsp garam masala

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Whole-Milk Yogurt: Don’t skimp here! The fat in whole-milk yogurt adds a lovely richness and creaminess to the sauce. Low-fat yogurt can sometimes curdle.
• Spice Blend: The combination of coriander, turmeric, and red chili powder is the heart of this curry. Feel free to adjust the chili powder to your liking.
• Green Chilies: These are commonly used in Indian cooking to add a fresh heat. If you’re sensitive to spice, remove the seeds before slicing, or use a milder chili. My grandmother always used a pinch of cayenne pepper instead when she didn’t have fresh chilies on hand!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pan or pot over medium heat. Add the chopped onion and sauté until golden brown – about 5-7 minutes.
2. Add the crushed garlic and minced ginger. Stir for about a minute until fragrant. You’ll know it’s ready when your kitchen starts to smell amazing!
3. Add the ground beef and cook for 5 minutes, breaking it apart with a spoon and browning it thoroughly.
4. Now for the magic! Mix in the chopped tomato, sliced green chili, yogurt, coriander powder, red chili powder, turmeric, and salt. Sauté for 2 minutes, stirring until the tomatoes start to soften.
5. Cover the pan and cook on medium-low heat for 15 minutes, allowing the meat to absorb all those wonderful spices. Stir occasionally to prevent sticking.
6. Add the frozen peas and ½ cup (120ml) of water. Cover again and cook for another 5-7 minutes, or until the peas are tender.
7. Stir in the garam masala, black pepper, and chopped cilantro. Sauté for 2 minutes, stirring until the oil starts to separate from the curry – this is a sign that it’s ready!
8. Let the curry rest, covered, for 5 minutes. This allows the flavors to meld together beautifully. Finally, squeeze the lemon or lime juice over the top before serving.

Expert Tips

• Browning the Beef: Don’t overcrowd the pan when browning the beef. Work in batches if necessary to get a good sear.
• Spice Level: Taste as you go! You can always add more chili powder or a pinch of cayenne pepper if you want more heat.
• Tomato Paste Boost: For a richer tomato flavor, add a tablespoon of tomato paste along with the chopped tomatoes.

Variations

• Lamb Curry: Swap the ground beef for ground lamb for a slightly different flavor profile. My friend, Priya, swears by this!
• Chicken Curry: Ground chicken works beautifully too! Just reduce the cooking time slightly, as chicken cooks faster than beef.
• Potato & Beef Curry: Add diced potatoes along with the peas for a heartier meal.

Vegan Adaptation

Want to make this curry vegan? No problem!

• Substitute the ground beef with plant-based ground “beef” or crumbled firm tofu.
• Replace the yogurt with a plant-based yogurt alternative (coconut yogurt works well!).

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ½ tsp and omit the green chili.
• Medium: Use the recipe as written.
• Hot: Add an extra ½ tsp of red chili powder and leave the seeds in the green chili.

Festival Adaptation

This curry is fantastic served during Indian festivals like Diwali or Holi! It pairs beautifully with basmati rice, naan bread, and a side of raita (yogurt dip).

Serving Suggestions

Serve hot with:

• Basmati rice
• Naan bread or roti
• A side of raita or mango chutney
• A sprinkle of fresh cilantro

Storage Instructions

• Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: This curry freezes beautifully! Store in a freezer-safe container for up to 2 months.

FAQs

What type of ground beef works best in this curry?

I recommend using ground beef with around 20% fat. The fat adds flavor and helps keep the curry moist.

Can I use a different type of oil?

Absolutely! You can use vegetable oil, canola oil, or even coconut oil.

How can I adjust the heat level of this curry?

Adjust the amount of red chili powder and green chili. Removing the seeds from the green chili will also reduce the heat.

Can this curry be made ahead of time?

Yes! In fact, the flavors develop even more overnight. Just reheat gently before serving.

What is the best way to serve this curry for a traditional Indian meal?

Serve with basmati rice, naan bread, raita, and a sprinkle of fresh cilantro. Enjoy!