This beef and potato curry is perfect for recycling sad and tired potatoes in your fridge or pantry. It’s perfect with mint leaves but you can also put other herbs like basil in it. The tumeric and coriander gives it a lovely spiced flavour that pairs beautifully with basmati rice. If you’re making a kid-friendly version, omit the chilli.
Serves 4 as a side (approx. 274 calories per serve)
Prep 10 mins
Cook 15-20 mins
500g minced beef, premium
1 brown onion, sliced thinly
2 potatoes, diced into small pieces
1 tbsp garam masala
1 tsp tumeric
1 tsp coriander powder
1 tbsp chilli powder (adjust according to how much spice you want)
1 tsp dried chilli flakes
1 tbsp canola oil
1/4 cup water
salt to taste
handful of basil leaves (or mint leaves, I prefer it with mint leaves actually)
Note: I use a large non-stick pan similar to this, which works a treat!
Heat the oil and add the onions. When the onions are sizzling, add the minced beef and season with salt. Let it simmer for 5 minutes or until cooked, stirring occasionally.
Add the potatoes and the tumeric, garam masala, coriander powder, chilli powder, and chilli flakes. Add the water and let it simmer for a further 10 minutes.
Stir in the mint leaves let it wilt in the heat of the beef and potatoes. Serve the beef and potato curry immediately with basmati rice or, if you’re a bit fancier, saffron rice.
More Beef Recipes
- Bolognese recipe to amaze
- Basic beef gyudon
- Family favourite lasagne
- Miso glazed steak
- Cambodian pepper beef salad (lok lak)