Curry Beef & Potatoes

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In case you were questioning how much I am invested in the Fall season, I went to the gym this morning and my instructor came over to adjust my form at one point.  Her first comment: "You smell like pumpkin spice."  Why yes I do.  Thank you for noticing!  In pure seasonal bliss, I picked up some pumpkin spice coffee creamer to ensure that I'm starting my day off right with some of the season's best scents and flavors.  I know some people (i.e. one of my best friends) absolutely hate all things pumpkin and seasonal but it's basically the reason I don't mind exchanging warm summer days for cooler temps.

Speaking of cooler temps....Just like that, we're into October!  It was cooler a few weeks ago but now we're having some 80 degree days.  I'm not upset about it.  As long as it's not heating up to the 90's I'll manage.  Never fear, I have pumpkin and squash recipes planned for the very near future.  I also have an upcoming trip and a few weekend activities planned soooo I'm not sure when everything will be posted, but just know that they're definitely coming.  In the meantime, I'm just easing into the swing of things by turning out a flavorful curry beef and potatoes meal.  Just to start dipping our toe into the new season.

Curry Beef with Potatoes
makes 6-8 servings

Print Recipe

  • 2 tablespoons vegetable oil
  • 3-4 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon turmeric
  • pinch crushed red pepper
  • 1 lb ground beef
  • 1 medium potato, peeled and cut into small cubes
  • 1 cup broth (beef, chicken, or vegetable)
  • 1 teaspoon flour
  • 1/2 lb frozen peas
  • salt and fresh black pepper to taste

1)  In a large saucepan, add the vegetable oil over medium heat.  Add the garlic and allow to cook for 2-3 minutes, or until softened.

2) Add in the ground ginger, curry powder, turmeric and red pepper flakes.  Stir to mix together and allow to cook for another 1-2 minutes.

3) Place the ground beef into the pan and cook until fully browned, making sure to break up the meat into smaller pieces.


4) Add the potato pieces to the beef mixture, as well as the broth and the flour.  Stir everything together, cover, and let simmer for 10-15 minutes, stirring occasionally.  Then uncover and allow to simmer for another 1-2 minutes, or until the potatoes have softened.  If the broth evaporates before the potatoes are done, add a little bit more water or broth and allow to continue cooking.

5) Pour in the frozen peas and allow to heat through.  Add any additional salt or pepper, to taste.  Serve hot over rice.

--slightly adapted from Budget Bytes

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