Ground Beef and Potato Curry

5 from 1 vote

Comforting ground beef and potato curry with spinach and yogurt - this simple recipe is one of my all-time favorite curries.

Prep Time20

Cook Time45

Total Time1 5

Course: Asian and Indian Recipes

Cuisine: Indian

Servings: servings

Calories: 517kcal

Author: Adina

Equipment

Large stew pot or Dutch oven

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 ground cumin
2 teaspoons ground coriander
½ - 1 tablespoon green curry paste more or less according to taste
1½ lbs potatoes 750 g
3 cups beef broth chicken or vegetable broth, 750 ml, Note 2
7 oz frozen spinach 200 g, Notes 3 and 4
1 tablespoon cornstarch
⅔ cup full-fat Greek yogurt 150 g

US - EU

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

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