If you’re looking for something different for a weeknight supper, try this spicy ground beef curry and rice. It’s a pleasant change from spaghetti bolognese or meatloaf.
A different way to cook minced beef
When you think of curry you might picture Madras, Jalfrezi or Tikka Masala, usually made with chunks of beef or chicken. This version uses ground (minced) beef and goes by a simple name: curry and rice. Simple, but full of flavour.
Using minced beef gives a greater meat-to-sauce ratio, so each bite is rich with spiced meat and sauce. The aromatic spices are fried with the onions to release their perfume, and browning the meat adds extra depth.
This style of curry is popular in South Africa, alongside Durban curry (very hot) and Cape Malay curry (milder and fruity). You can make this ground-beef curry as mild or as spicy as you prefer.
Why you’ll love this dish
- Economical: ground beef is affordable, and potatoes, onions and peas stretch the dish so it feeds more people.
- Quick to prepare: after browning the onions, spices and meat, it simply simmers until done.
- Intense flavour: frying spices with the onions and browning the meat releases deep, layered tastes. Simmering with stock and passata lets the meat absorb the spices and become tender.
- No extra thickener needed: grated potato breaks down as it cooks and naturally thickens the sauce. If you prefer chunks of potato, add an extra one diced into 1cm pieces.
What ingredients do I need?
This recipe serves roughly 4–6 people, depending on appetite.
For the meat and vegetables
Ground beef – choose lean minced beef (around 5% fat if possible) to avoid a greasy finish.
Onion – finely chop the onion (about the size of cooked rice grains) so it blends well with the minced meat.
Potato – grate one potato to act as a natural thickener. If you prefer potato pieces, add an extra potato diced to ~1cm.
Frozen peas – about ½ cup adds a touch of sweetness and colour.
Passata – sieved cooked tomatoes (not concentrate). Use bottled or carton passata for a smooth tomato base.
Beef stock – use fresh stock or dissolve a beef stock cube in boiling water (1 cube per cup).
Also have olive oil, garlic (fresh or jarred), salt (to taste) and fresh coriander for garnish.
For the curry spices
You’ll need dried cumin and coriander powder, turmeric, fennel seeds, garam masala and dried chilli flakes.
Adjust chilli flakes to control heat: add more for a hotter curry or less for a milder result.
Fennel seeds can be added whole; they soften during cooking and add a subtle aniseed note.
How do I make ground beef curry?
Preparation
Prepare ingredients first to make the cooking smooth and quick.
- Peel and finely dice the onion (about ½ cm or ¼ inch).
- Peel and grate the potato; if adding chunks, dice an extra potato into 1 cm pieces.
- Use crushed jarred garlic or finely mince fresh garlic.
- Measure the spices into a small dish.
- Dissolve beef stock cube(s) in boiling water (1 cube per cup).
Make the curry
With everything prepped, follow these simple steps to finish the curry.
- Gently fry the onion and garlic in olive oil until the onion softens—don’t let it brown.
- Add all the spices and stir-fry for about 1 minute to release their aroma.
- Remove the onion and spices from the pan and set aside.
- Add another tablespoon of oil if needed and brown the ground beef over medium heat, breaking up lumps until the meat is crumbly and no longer pink.
- Return the onion and spices to the pan, then add the stock, passata and grated potato. Stir, cover, reduce to low and simmer for 40 minutes.
- Stir in the frozen peas and cook a further 2 minutes until warmed through.
- Serve over white rice and garnish with chopped coriander.
What to serve with ground beef curry
Serve with a bowl of white rice. A fresh green salad or warm bread such as a garlic or cheese baguette complements the meal nicely.
This curry also pairs well with traditional South African breads like vetkoek if you want to try a regional accompaniment.
Leftovers and freezing
Leftover curry freezes well. Cool it to room temperature, pack into rigid containers and freeze for up to 3 months.
To reheat, thaw in the refrigerator then warm thoroughly in a saucepan or microwave. Do not refreeze after thawing.
Make in advance
Flavours deepen overnight. Store cooled curry in a covered container in the fridge for up to 3 days and reheat until piping hot.
Related recipes
If you enjoyed this curry and rice, you may also like other curry recipes or South African dishes that use similar spices and techniques.
-
Easy butter chicken (Murgh Makhani)
-
Bunny Chow – an authentic South African curry
-
Chicken bhuna with Bombay potatoes
-
Bobotie – a traditional South African curry bake
📋The recipe
Beef curry and rice
Equipment
- Sharp knife
- Chopping board
- Large frying pan with lid
Ingredients
- 1 pound / 450 grams ground beef
- 2 tablespoons olive oil (plus 1 extra tablespoon for browning)
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 medium potato, grated
- ½ cup frozen peas
- 1 beef stock cube (dissolved in 1 cup boiling water)
- 1 cup passata
- Salt to taste
- Fresh chopped coriander for garnish
Spices
- 1 teaspoon dried cumin
- 1 teaspoon dried coriander
- 1 teaspoon turmeric
- 1 teaspoon fennel seeds
- 1 teaspoon garam masala
- 1 teaspoon dried chilli flakes (or to taste)
Instructions
Preparation
- Peel and finely chop the onion (about ¼” dice).
- Peel and grate the potato. If you want potato pieces, peel and dice an extra potato into 1 cm cubes.
- Peel and mince the garlic.
- Measure the spices into a small dish.
- Dissolve the beef stock cube in 1 cup boiling water.
Make the curry
- Gently fry the onion and garlic in 2 tablespoons olive oil until the onion softens; do not brown.
- Add the spices and stir-fry for 1 minute to release their aroma.
- Remove the onion and spice mixture from the pan and set aside.
- Add 1 more tablespoon olive oil if needed and brown the ground beef over medium heat, breaking up lumps until crumbly and no longer pink.
- Season the meat with salt to taste, then stir the onion and spices back in.
- Add the stock, passata and grated potato. Stir, cover, reduce to a simmer and cook for 40 minutes.
- Stir in the frozen peas and cook for another 2 minutes until heated through.
- Serve over white rice and garnish with chopped coriander.
Notes
Freeze: Cool and freeze leftovers in rigid containers for up to 3 months. Thaw in the fridge and reheat thoroughly in a saucepan or microwave. Do not refreeze.
Make ahead: Flavours improve with standing. Store cooled curry in a covered container in the fridge for up to 3 days.
The calorie figure excludes rice served alongside the curry.
Nutrition
Carbohydrates – 21.5 g |
Protein – 26 g |
Fat – 16.1 g |
Saturated Fat – 4.4 g |
Cholesterol – 71 mg |
Sodium – 158 mg |
Potassium – 349 mg |
Fiber – 4.3 g |
Sugar – 3.1 g
Nutrition information was calculated with an online tool and is for guidance only.
If you try this recipe and enjoy it, please leave a star rating in the comments. You can contact the recipe author at [email protected].
To browse more recipes, visit the recipe index on the site.