Chopped cilantrowarm naan and steamed rice, for serving
Instructions
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.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword Beef and Potato Curry, Curry, ground beef recipes