Rule #134: Comfort food takes on many forms.
I know a lot of folks hear the word “curry” and run for the hills, but y’all, this Beef and Potato Curry is something to run TOWARDS, not away from! It’s full of hearty, comfort food flavors while still being surprisingly light.
This dish reminds me of the Hamburger Casseroles my Daddy would make growing up, but with a curry-filled flair. All that curry really is is a combination of a bunch of different spices. It’s like another version of seasoned salt but with a whole lot more traditional and a definite cult-following for the good kinds. In other words, ain’t nothin’ to be scurred of, y’all. Just dig in and enjoy!
Beef and Potato Curry: The Base
First, brown 1 lb. of 90/10 ground sirloin until about halfway cooked through (5 minutes).
Now add in some diced onion, stir, and sauté until softened (about 8 minutes).
Now, we add in some grated ginger (see below for a nifty little trick), minced garlic and curry powder. Cook until fragrant (about 3 minutes).
Now to expose the Nifty Little Trick for fresh ginger… drum roll please… bleughdeuhbluhhduhhbluhh (that’s a drum roll sound)… Keep it in the freezer! Alls ya have to do is peel your fresh ginger, throw it in a Ziploc bag, and keep it in the freezer for up to 6 months. Just pull it out and grate it into your dish with a microplane grater. Easy, peasy, ginger-weezy.
There a TON of different curry powders out there. We have used a few different varieties in this Beef and Potato Curry, but this Madras Curry Powder from a great store (unfortunately now closed) Olive & Vine is a big favorite! Most grocery stores sell a basic curry powder in the spice section.
Ohhhhhhh this sauce, y’all. It’s the stuff of Comfort Food Dreams. It hits all the good spots for me: creamy, full of bold flavors, and a ton of texture.
To build the sauce, we add in some Yukon Gold potatoes, beef stock, a can of coconut milk, and a can of diced tomatoes.
Give everything a stir, partially cover, and let simmer until the potatoes are cooked through (about 15 minutes).
Finally, we add in some frozen peas for a little color (and because veggies always make me feel healthier… gotta give a nod to the vitamins, right?). Partially cover and simmer until the peas are cooked through (about 10 more minutes).
This recipe makes 4 very good-sized servings coming in at under 550 calories each, 37g net carbs, and 30g of protein. Not too shabby for a one-pot-wonder full of YUM!
We typically eat the curry on its own, but you can serve yours over rice with some delicious, warm naan bread, too. And of course, it pairs well with wine!
Say, “Hello!” to your new favorite Comfort Food dish.
Beef and Potato Curry
1 lb. lean ground sirloin (90/10)
1 large yellow onion, finely chopped
2 tbs. fresh ginger, grated or minced
3 garlic cloves, minced or pressed
2 tbs. curry powder
1.5 lbs. Yukon gold potatoes, quartered, skin-on
1½ cups beef stock
One 14-oz. can unsweetened coconut milk
One 14-oz. can diced tomatoes with their juices
1½ cups frozen baby peas
Chopped cilantro, warm naan and steamed rice, for serving
In a large skillet or Dutch oven, brown the meat over medium-high heat (about 5 minutes). Add in the onion, stir, and cook until onion is softened (about 3 minutes). Add ginger, garlic, and curry powder. Stir to combine. Cook until mixture is fragrant (about 2 minutes).
Add in the potato, beef stock, coconut milk, and tomatoes. Stir to combine and bring to a boil. Reduce heat to medium-low, partially cover, and cook until the potatoes are tender (about 15 minutes). Using the back of a spoon, crush about half of the potatoes. Add in the peas, stir, partially cover, and cook until the peas are done (about 10 minutes).
Serve over rice with warm naan on the side. Garnish with cilantro.