If you're looking for a quick and easy curry meal that's perfect for weeknights and takes around 45 minutes to throw together, you need to try this beef curry in a hurry recipe. Made with minced beef, plenty of vegetables and my homemade curry spice mix, this dish is a winner!
Beef curry in a hurry was actually inspired by 2 of my recipes:
- spicy ground beef curry, which is a simple flavoursome curry made with minced beef, and which I've been making for years, and
- homemade curry powder, which is my new recipe for making your own curry powder, so you don't have to measure out countless spices each time you make a curry.
This quick and easy ground beef curry is the kind of meal that makes you feel you've put in way more effort than you actually have. There are only a few simple steps involved:
- soften the onions in a little oil;
- brown the meat with the onions;
- stir in the curry powder;
- add the tomatoes and let them soften for a minute or two;
- stir in the stock and vegetables;
- leave to simmer for half an hour and serve.
And even though curry is traditionally served with rice, you don't have to even bother with that (unless you want to, of course). I simply toast a few rounds of pita bread in the air fryer or oven, spoon in the curry and add a balsamic-dressed tomato salad on the side.
If you're expecting a traditional English Indian-style curry, such as Madras or Tikka Masala, you might be disappointed. This is my own curry recipe that I've been feeding to my family (in one form or another) for the best part of 40 years. It's just a simple home-style meal!
Another thing about this curry is that it's not swimming in gravy. There's just enough sauce to keep the meat and vegetables moist without drowning them. The advantage of this is that you don't need to thicken the gravy.
The minced beef soaks up all the spices and provides the lovely warming curry flavours, but without hours of simmering. Add in a few vegetables and you've got a hearty meal that's packed with plenty of goodness. Plus, I've included my favourite ingredient to put in a curry - a dollop of fruit chutney. The tangy sweetness cuts through the tartness of the tomatoes perfectly.
This is a 45-minute one-pan wonder. No juggling pots and pans, hardly any vegetables to chop (you can cheat and buy pre-chopped veg if you want to) and with barely any washing up afterwards, this is exactly the recipe you need for busy week nights.
And for the price of 450 grams or a pound of beef mince and whatever veggies you have in your fridge, you can feed a family of 4 and more than likely have enough leftovers to turn into toasted sandwiches for lunch the next day.
Jump to:
Why you should try this recipe
- ⭐Quick and fuss-free - this beef curry in a hurry can be prepped and simmering in around 20 minutes. Then it simmers away by itself until it's ready.
- ⭐One pan wonder - all cooked in one pan and served inside a pita bread. If you really want to servet he beef curry with rice, you can use this microwave rice recipe that takes less than 10 minutes from start to finish.
- ⭐Big on flavour - a homemade curry spice mix that tastes as though you've cooked it long and slow (but you haven't).
- ⭐Packed with veggies - my basic go-to vegetables are potatoes, carrots, onions, tomatoes and peas, but you can use anything. Swap the onions for leeks or add a green or red bell pepper, add green beans, throw in a few pieces of diced butternut or sweet potato - anything goes with this recipe.
- ⭐Family-friendly - the spice blend is mild enough for the entire family, but you can easily spice it up if you prefer more heat.
Recipe information
- ⌚Prep time: About 20 minutes (even less if you can coerce one of your family members to help you prep the veggies 😁)
- ⌛Cooking time: Around 30 minutes, but apart from stirring it now and again, this is all hands-off.
- 🍚Yield: Serves 4
Ingredients for beef curry in a hurry
**You can find the exact ingredient quantities on the printable recipe card at the end of this post.**
- Beef mince or ground beef. I like to use beef mince with a low fat content (maximum 12%, but 5% preferable). If your meat has a higher fat content, you may find that it makes the curry greasy.
- Vegetables. For this version of curry in a hurry, I've used potatoes, carrots, onions, tomatoes and frozen (defrosted) peas. To keep everything cooking evenly, and to match the texture of the beef mince, the potatoes should be cut into roughly 2 cm cubes (just under an inch) while the carrots, onions and tomatoes should be a little smaller - about half that size. Keeping the vegetables on the smaller side means they cook faster, and also blend in perfectly with the crumbly mince.
- Curry powder. You can use your own favourite store-bought brand or try my homemade curry powder recipe.
- Beef stock. You can use shop-bought liquid beef stock, or simply make some using a stock cube.
- Chutney. I always add a couple of tablespoons of fruit to this curry recipe. You need a chutney that is on the sweet side to cut through the tartness of the tomatoes. Mango chutney would be a good choice, and obviously Mrs Balls!
- Tomato puree or tomato paste. Tomato puree is made with highly concentrated tomatoes, not to be confused with tomato ketchup!
- Salt. To your own taste, for seasoning. I normally add half a teaspoon of salt with the meat (so that it can absorb some of the flavour) and then taste the finished dish and adjust if necessary (sometimes stock cubes can be a bit salty and we don't want to overdo it).
- Oil. This is for softening the onions and browning the meat. Use any neutral-flavoured vegetable oil.
Instructions
Step 1: Heat the oil in a saucepan on moderate heat, then add the onions and stir them until they start to turn translucent.
Step 2: Add the beef mince (and salt if using) to the onions and stir it, breaking it up with a spatula, until it is browned and crumbly.
Step 3: Add the curry powder and stir-fry for one minute longer until the spices release their aroma and have coated the meat and onions.
Step 4: Add the chopped tomatoes and stir for 2 to 3 minutes until they break down and release their juices.
Step 5: Stir in the stock, tomato puree and chutney and add the potatoes and carrots. Cover the pan with a lid, bring to a boil, then adjust the heat to simmer and leave to cook for 25 to 30 minutes until the vegetables have softened. Stir occasionally and top up with a splash of water if it seems to be drying out.
Step 6: Stir in the peas and allow them to heat through before serving.
Tips for a successful outcome
Here are my top tips to ensure your beef curry in a hurry always turns out perfectly.
- Let the curry powder brown with the meat and onions before adding the tomatoes or any other liquid. This allows the flavours to mingle. If you prefer, you could even fry the spices with the onions before browning the meat.
- Allow the tomatoes to soften. Softening the tomatoes in this way gives them a head start on releasing their juices - making for a flavourful gravy.
- Add extra stock if you prefer. I've only allowed one cup of stock in the recipe because I want just sufficient liquid to cook the vegetables. The tomatoes, along with and stock that remains after the curry has been simmered, should be sufficient to keep the curry moist, without drowning it. If you prefer more gravy, add an extra cup of stock. You may find you need to thicken it at the end with a slurry of cornflour and water.
- Keep the vegetables small. Smaller pieces not only mean quicker cooking, but also result in a curry where every mouthful has a perfect mix of meat, sauce and vegetables.
- Add more cayenne pepper or chilli to taste. If you prefer a spicier taste, add extra chilli powder or even chop up a fresh chilli and fry it with the onions.
Serving suggestions
I like to serve this quick beef curry spooned into a toasted slice of pita bread - a bit like a poor man's bunny chow. However, it is just as good when served spooned on top of a pile of fluffy white rice.
It also makes a delicious filling for vetkoek, which is a deep-fried bread dough, made with yeast, that is split in half and filled with savoury or curried mince. Proper yeast-based vetkoes does take quite a while to make, though, so not ideal as a mid-week meal. However, you can make a version of vetkoek using self-raising flour and yoghurt, which takes hardly any time at all to make.
Variations
Here are a few suggestions you might like to try to make this quick and easy ground beef curry your own!
- Swap out the meat - beef is the classic flavour for this style of curry, but you could make it with ground turkey, chicken or lamb. If using poultry, I would be inclined to add an extra half tablespoon of curry powder or a teaspoon of paprika to give a deeper flavour. For lamb, I would suggest adding extra 'warming' spice such as cinnamon, cloves or allspice.
- Fridge clean-out curry - this curry is the ideal way to breathe new life into stray vegetables that you might have lurking in your refrigerator. Add chopped zucchini, chopped cauliflower or even shredded cabbage. And don't tell anyone, but adding extra vegetables is an ideal way to stretch this curry to feed even more mouths.
- Make it creamy - stir in a splash of coconut milk or yoghurt right at the end for a more creamy sauce.
- Use up the leftovers - leftover curry makes the most amazing toasted sandwiches. Use your snackwich maker or simply layer warmed curry between 2 slices of toast. It makes a delicious lunch, and I've even been known to eat a toasted curry sandwich for breakfast. You can even turn leftover curry into tasty sausage rolls, as in this leftover bolognese sauce recipe, or make a few curried hand pies.
Equipment
I like to make this curry in a hurry in a large saucepan (with a lid). A saucepan is nice and deep, so you can easily stir all the ingredients together. Also, the smaller surface area (as opposed to a saute pan) means the liquid doesn't evaporate as quickly, so there's less chance of the pan boiling (simmering) dry.
The other items you will need would include a vegetable peeler or sharp knife for preparing the vegetables, a chopping board to protect your work surface, and a spatula for stirring.
Storage
Refrigerator. This curry keeps well in an airtight container for 3 to 4 days.
Freezing. The curry can be frozen in meal-sized containers or heavy-duty freezer bags for 2 to 3 months. Defrost in the refrigerator overnight or in the microwave.
Reheating. Warm it gently on the stove or in the microwave. If the curry has thickened, stir in a splash of water, stock or coconut milk to thin it down slightly.
💡Top Tip
Taste as you go - because every curry spice mix is a little different, taste the curry at various points in the cooking process, so you can adjust the flavours where necessary. Add salt for seasoning, chilli for heat, or even squeeze in a little lemon or lime juice for acidity.
FAQ
Absolutely! Curry always seems to taste better the next day - probably because the flavours have time to develop. You could also prep the vegetables in advance and store them in sealed plastic containers in the refrigerator. When you're ready to cook, everything will be ready for you.
If you are using my homemade curry powder, the flavour will be mild to medium. I can't guarantee the heat level if you are using a store-bought curry powder blend.
If you've accidentally added too much salt, add extra veggies (or even a grated potato) and a splash of water, stock or coconut milk and simmer until the extra vegetables have softened.
If you've added too much chilli, balance it with a spoonful of yoghurt or cream and add a teaspoon of sugar or extra chutney. A favourite South African trick (for extra flavour and not just to balance the heat) is to top the curry with slices of banana and a sprinkling of coconut.
Save for later
If you would like to try this curry in a hurry, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my curry recipes page for other tasty curry meals. Here are a few you might like to try:
📋The recipe
Beef curry in a hurry
(Click the stars to rate this recipe)
Equipment
- Large saucepan with a lid
- Vegetable peeler
- Sharp Knife
- Chopping Board
- Spatula
Ingredients
- 1 pound / 450 grams beef mince (or ground beef)
- 1 large onion finely diced (approximately 1 cup)
- 2 tablespoons olive oil
- 2 tablespoons curry powder use this homemade curry powder recipe or a store-bought curry blend.
- ½ teaspoon salt or to taste
- 2 - 3 medium tomatoes diced
- 1 - 2 beef stock cube dissolved in 1 - 2 cups of boiling water
- 1 tablespoon tomato puree
- ⅓ cup / 80 ml fruit chutney optional but recommended
- 3 medium potatoes peeled and diced
- 2 - 3 medium carrots peeled and diced
- ½ cup frozen peas defrosted
Instructions
- Heat the oil in a saucepan on moderate heat, then add the onions and stir them until they start to turn translucent.1 large onion, 2 tablespoons olive oil
- Add the beef mince (and salt if using) to the onions and stir it, breaking it up with a spatula, until it is browned and crumbly.1 pound / 450 grams beef mince (or ground beef), ½ teaspoon salt
- Add the curry powder and stir-fry for one minute longer until the spices release their aroma and have coated the meat and onions.2 tablespoons curry powder
- Add the chopped tomatoes and stir for 2 to 3 minutes until they break down and release their juices.2 - 3 medium tomatoes
- Stir in the stock, tomato puree and chutney and add the potatoes and carrots. Cover the pan with a lid, bring to a boil, then adjust the heat to simmer and leave to cook for 25 to 30 minutes until the vegetables have softened. Stir occasionally and top up with a splash of water if it seems to be drying out.1 - 2 beef stock cube, 1 tablespoon tomato puree, ⅓ cup / 80 ml fruit chutney, 3 medium potatoes, 2 - 3 medium carrots
- Stir in the peas and allow them to heat through before serving.½ cup frozen peas
- Serve spooned inside a pita bread or over a pile of fluffy white rice. Optionally add a fresh green salad on the side.
Notes
- Let the curry powder brown with the meat and onions before adding the tomatoes or any other liquid. This allows the flavours to mingle. If you prefer, you could even fry the spices with the onions before browning the meat.
- Allow the tomatoes to soften. Softening the tomatoes in this way gives them a head start on releasing their juices - making for a flavourful gravy.
- Add extra stock if you prefer. I normally use one cup of stock in the recipe because I want just sufficient liquid to cook the vegetables. The tomatoes, along with and stock that remains after the curry has been simmered, should be sufficient to keep the curry moist, without drowning it. If you prefer more gravy, add an extra cup of stock. You may find you need to thicken it at the end with a slurry of cornflour and water.
- Keep the vegetables small. Smaller pieces not only mean quicker cooking, but also result in a curry where every mouthful has a perfect mix of meat, sauce and vegetables.
- Add more cayenne pepper or chilli to taste. If you prefer a spicier taste, add extra chilli powder or even chop up a fresh chilli and fry it with the onions.
- Refrigerator. This curry keeps well in an airtight container for 3 to 4 days.
- Freezing. The curry can be frozen in meal-sized containers or heavy-duty freezer bags for 2 to 3 months. Defrost in the refrigerator overnight or in the microwave.
- Reheating. Warm it gently on the stove or in the microwave. If the curry has thickened, stir in a splash of water, stock or coconut milk to thin it down slightly.
- Swap out the meat - beef is the classic flavour for this style of curry, but you could make it with ground turkey, chicken or lamb. If using poultry, I would be inclined to add an extra half tablespoon of curry powder or a teaspoon of paprika to give a deeper flavour. For lamb, I would suggest adding extra 'warming' spice such as cinnamon, cloves or allspice.
- Fridge clean-out curry - this curry is the ideal way to breathe new life into stray vegetables that you might have lurking in your refrigerator. Add chopped zucchini, chopped cauliflower or even shredded cabbage. And don't tell anyone, but adding extra vegetables is an ideal way to stretch this curry to feed even more mouths.
- Make it creamy - stir in a splash of coconut milk or yoghurt right at the end for a more creamy sauce.
- Use up the leftovers - leftover curry makes the most amazing toasted sandwiches. Use your snackwich maker or simply layer warmed curry between 2 slices of toast. It makes a delicious lunch, and I've even been known to eat a toasted curry sandwich for breakfast. You can even turn leftover curry into tasty sausage rolls, as in this leftover bolognese sauce recipe, or make a few curried hand pies.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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