5 from 2 votes
Ground Beef and Potato Curry
Comforting ground beef and potato curry with spinach and yogurt - this simple recipe is one of my all-time favorite curries.
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
4
servings
Calories:
517 kcal
Cuisine:
Indian
Ingredients
- 1 lb ground beef 450 g
- 2 teaspoons olive oil
- 1 small onion
- 3 garlic cloves
- 1 piece of ginger about the size of your thumb
- 1 small red chili Note 1
- 2 teaspoons cumin ground
- 2 teaspoons ground coriander
- ½ - 1 tablespoon green curry paste more or less according to taste
- 1½ lbs potato 750 g
- 3 cups beef broth chicken or vegetable broth, 750 ml, Note 2
- 7 oz spinach 200 g, Notes 3 and 4, frozen
- 1 tablespoon cornstarch
- ⅔ cup Greek yogurt 150 g, full-fat
Instructions
- Brown ground beef: Heat the oil in the pot. Brown the meat for 3-5 minutes, stirring often to break the lumps. Remove it from the pot.2 teaspoons olive oil + 1 lb ground beef
- Prepare ingredients: In the meantime, chop the onion very finely. Peel and cut the potatoes into larger cubes.1 small onion + 1½ lbs potatoes
- Saute: Cook the onion in the pot without adding any fat, often stirring. Add the peeled and grated ginger and grated garlic, finely chopped chili (or chili flakes), cumin, coriander, and green curry paste. Stir continuously for 1 minute.1 piece of ginger + 3 garlic cloves + 1 small red chili + 2 teaspoons ground cumin + 2 teaspoons ground coriander + ½ - 1 tablespoon green curry paste
- Simmer beef curry: Return the meat to the pot, add the potatoes and broth or stock. Bring to a boil, then simmer, covered with a small gap left open, for about 30 minutes or until the potatoes are tender.3 cups beef broth
- Add spinach: Add the defrosted and squeezed spinach during the last five minutes of the cooking time. If using fresh spinach, add it during the last minute and stir until the spinach is wilted.7 oz frozen spinach
- To thicken the sauce mix the cornstarch with about 2 tablespoons water in a small bowl. You should have a thick yet pourable paste. Whisk the paste in the sauce and let the sauce bubble once or twice until slightly thickened.1 tablespoon cornstarch
- Add yogurt: Remove the pot from the heat and swirl in the yogurt. Adjust the taste with salt and pepper.⅔ cup full-fat Greek yogurt
Cup of Yum
Notes
- Chili: You can use a dried chili or about 1 teaspoon dried chili flakes instead. Adjust the quantity according to your taste.
- Broth: You can use vegetable broth or chicken stock made with a stock cube for convenience.
- The frozen spinach should be defrosted and squeezed before you add it to the pot. The 7 oz/ 200 g refers to the spinach when still frozen; once defrosted and squeezed, the spinach will weigh less.
- If using fresh spinach, about 2 handfuls will be enough.
Nutrition Information
Serving
1/4 of the dish
Calories
517kcal
(26%)
Carbohydrates
40g
(13%)
Protein
31g
(62%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
82mg
(27%)
Sodium
819mg
(34%)
Potassium
1443mg
(31%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
6242IU
(125%)
Vitamin C
55mg
(61%)
Calcium
182mg
(18%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 517
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 517kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 31g | 62% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 819mg | 34% |
| Potassium | 1443mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 6242IU | 125% |
| Vitamin C | 55mg | 61% |
| Calcium | 182mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.