Spicy ground beef curry and rice

If you are searching for something different to make for a weekday supper, why not try this spicy ground beef curry and rice? It makes a nice change from the usual spaghetti bolognese or meatloaf.

Jump to:

• A different way to cook ground beef
• If you like curry, I think you will love this dish
• What ingredients do I need?
• How do I make ground beef curry?
• What to serve with ground beef curry
• What to do with leftovers
• How to freeze the curry
• Make in advance
• Save for later
• Related recipes
• 📋The recipe

A different way to cook ground beef

Normally when you think of a curry you think of Madras, Jalfrezi or even Tikka Masala, which are all typically made using chunks of beef or chicken. This curry, which is made with ground beef, doesn't have a fancy name like that. It's simply known as curry and rice! But that doesn't make this dish any less tasty.

It's packed with flavour from all the aromatic spices, and because it's made with ground beef, there's a greater meat-surface-to-sauce ratio which means you get more taste with each mouthful.

This curry originates from South Africa, where there are only 3 main types of curry. Durban curry, which is hot and very spicy; Cape Malay curry which is a milder, fruity curry; and this dish, made with ground beef, which you can make as mild or as spicy as you like.

If you like curry, I think you will love this dish

• It is very economical - ground beef is still one of the cheapest meats around, and because it is bulked out with potatoes, onions and peas, a little goes a long way.
• You don't need to spend too much time - brown the onions, spices and meat and then let it simmer until it is ready.
• The flavours are amazing - the spices are fried with the onions to release the aromas. The meat is browned to provide an extra depth of flavour. Then everything is combined with stock and tomato passata and allowed to simmer until the meat has absorbed all the spiciness and has become soft and tender.
• You don't need to thicken the sauce - this recipe calls for grated potato which acts as a thickening agent - so once the curry is cooked, the potatoes will all have disintegrated and thickened the sauce.

What ingredients do I need?

This recipe will feed between 4 to 6 people, depending on appetite.

For the meat and vegetables

Ground beef - I like to use good quality ground beef with a low-fat content. I always try to buy beef with a 5% fat content. If the fat content is too high you will end up with a greasy, unappetising curry.

Onion - because the beef is ground, you should chop the onion quite finely, about the size of cooked grains of rice.

Potato - the potato is used to add starch to the meal, but its main use is as a thickening agent. Grate the potato before adding it to the meat, and as it cooks it will disintegrate, leaving just the starch to thicken the gravy. If you would like pieces of potato in the curry, by all means, add another potato, chopped into approximately 1cm dice.

Frozen peas - I always think a good curry needs a hint of sweetness. For this reason, I add half a cup of frozen peas into the mix.

Passata - this should not be confused with tomato concentrate or tomato paste. Passata is just tomatoes that have been cooked and strained, leaving all the delicious pulp and juices. You can buy this in bottles or cartons at the supermarket.

Beef stock - if you have fresh beef stock to hand then you can use this. Otherwise, just dissolve one beef stock cube per cup of boiling water.

You will also need olive oil (for frying the onions and beef), garlic (for extra flavour), salt (optional) and fresh coriander for garnish.

For the curry spices

To add the distinctive curry flavour to the dish you will need dried cumin and coriander powder, turmeric, fennel seeds, garam masala and dried chilli flakes.

The chilli flakes control the heat of the curry. If you like a hot curry add extra; if you prefer a milder taste add less.

You don't have to worry about grinding the fennel seeds. It is perfectly fine to add the whole seeds, they will soften as the curry cooks.

How do I make ground beef curry?

Preparation

I always think it is easier to cook a dish if all the ingredients are prepared first.

• Peel and chop the onion as finely as possible - ½ cm or ¼ inch dice is the perfect size.
• Peel and grate the potato. If you are going to add pieces of potatoes to this dish, peel and cut them into 1cm or ½" dice.
• I like to use crushed garlic from a jar, but if you prefer fresh garlic peel, crush and dice it as finely as possible.
• Measure all the spices into a small dish.
• Dissolve the beef stock cubes in 1 cup of boiling water per cup.

Make the curry

Once the ingredients are prepared, there are only a few easy steps to prepare the curry.

• Fry the onion and garlic gently in the olive oil until the onion starts to soften. Do not allow it to brown.
• Tip in all the spices, stir and continue to stirfry for another 1 minute (image 1 above).
• Remove the onions and spices from the pan and set aside.
• Now brown the ground beef in the same pan. You may need to add another tablespoon of oil. Stir continuously until the meat is separate and crumbly. Break up any lump of meat with the spatula (image 2 above).
• Add the onions and spices back to the pan, then add the prepared stock, the passata and the potatoes. Stir well, cover the pan, turn the heat to low, and simmer for 40 minutes (image 3 above).
• Add the frozen peas and let them heat through (image 4 above).
• Serve on a bed of white rice, garnished with chopped coriander.

What to serve with ground beef curry

Serve this dish with a bowl of white rice, and if you are feeling extra hungry, a cheesy garlic baguette and a fresh green salad.

This dish will also go well with homemade vetkoek. I have a recipe for vetkoek with yeast, and an easy instant vetkoek recipe made with 2-ingredient dough that you may like.

What to do with leftovers

If you have any leftover curry, you can freeze it for a later meal, or turn it into delicious sausage rolls (swap out the bolognese in the recipe for your leftover curry).

Leftover curry would also be delicious either as a filling in these stuffed Yorkshire pudding pies or served over a baked potato.

How to freeze the curry

To freeze, allow the curry to come to room temperature, and pack it into rigid plastic containers. It will last for at least 3 months in the freezer.

To defrost, place the frozen container in the refrigerator and leave it to defrost. Then tip the contents of the container into a saucepan and heat thoroughly. You can also reheat the defrosted curry in the microwave.

Do not refreeze.

Make in advance

The flavours in any curry improve with standing, and this dish is no exception. Make the curry, allow it to cool, and then store it in a covered container in the refrigerator for up to 3 days.

Re-heat in a saucepan or the microwave until piping hot.

Save for later

Why not pin this 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

If you enjoyed this curry and rice recipe, you might like to try some of my other curry recipes.

📋The recipe

If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

If you'd like to continue browsing, just click on this link to all my recipes.