Ingredients
Scale
- 1 tbsp olive oil
- 2 large yukon gold potatoes
- 1 lb ground beef
- 1 large yellow onion
- 1 tbsp fresh ginger
- 2 cloves garlic
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
- 1 1/2 tbsp curry powder
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tbsp tomato paste
- 1 can fire-roasted diced tomatoes
- 1 can full-fat unsweetened coconut milk
- 1 cup frozen baby peas
- 2 tbsp cilantro (plus additional for serving)
- Lime juice (to taste, for serving)
- Steamed rice (or naan, for serving)
Instructions
- Preheat oven to 425°F. Toss diced potatoes with olive oil and roast for 25-30 minutes until golden.
- In a Dutch oven, cook ground beef and diced onions over medium-high heat for about 6-7 minutes until the beef is browned.
- Add ginger and garlic; sauté until fragrant.
- Stir in salt, pepper, curry powder, garam masala, turmeric, and tomato paste.
- Add diced tomatoes and coconut milk; bring to a boil then simmer for 10 minutes.
- Mix in roasted potatoes and peas; warm through for a few minutes.
- Serve with cilantro and lime juice over rice or naan.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 436
- Sugar: 6g
- Sodium: 710mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 64mg