We used to eat these really delicious meat pies when we were growing up. I’m not sure exactly what was in them, but I do know that the mix had ground beef seasoned with curry powder, tender cubed potatoes, and sweet peas. It was so simple, hearty, filling, and one of my absolute favorite things to eat. But these days I’m a busy person, so when I got the craving for those tasty meat pies I just whipped up the curried ground beef filling and ate it in a bowl instead of fiddling with dough and stuffing it into hand pies. It was still totally satisfying and way easier. There are a few different ways you can serve this curried ground beef, so keep reading to see some options!
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Recipe Inspiration
I ate this delicious ground beef mixture throughout my entire childhood without ever realizing that it’s basically an Americanized version of Keema, a spiced ground meat dish from India. It’s also very similar to the filling often used for Samosas. The recipe below is not going to be nearly as amazing as real keema, since it uses a store-bought curry powder blend of spices and a very simplified list of ingredients, so I don’t want to call it Keema and do the name such an injustice. If you’d like to try an authentic version of Keema, check out Keema Matar from Tea for Turmeric, Pakistani Aloo Keema from Flour and Spice Blog, or Classic Keema Matar from Afelia’s Kitchen. And if you’d like to try a Samosa, try this Samosa Recipe from Swasthi’s Recipes.
What Kind of Beef to Use
Since the spices and aromatics are going in the skillet before the beef, you won’t want to have to drain off any fat after browning the ground beef, or else you’ll lose some of the flavor. For that reason, you’ll want to use a lower fat ground beef, maybe 10-15% max. Having some fat is good for flavor, but you don’t want it pooling in the bottom of the skillet.
What Kind of Curry Powder to Use
Curry powder blends can vary a LOT from brand to brand, so it’s important to choose one that you’re familiar with and that you know you like. The kind I happen to be using today is 365 brand curry powder, but I’ve also enjoyed Sharwood’s brand in the past. You can use a mild curry powder, or spicy if you prefer. If you’d like to try making your own homemade curry powder, here is a great recipe for homemade curry powder from Spice it Up.
How to Serve Curried Ground Beef with Peas and Potatoes
This dish is quite filling on its own since it contains meat, potatoes, and vegetables, but I like to add a little bread on the side. I love serving naan with this curried ground beef so I can scoop up some of the beef mixture with the piece of naan and get everything in one bite (just like those meat pies I used to eat, but open-faced!). You could also serve the curried beef over a bed of rice for a little extra inexpensive filler.
Can I Add More Vegetables?
Yes! This mixture is so flexible. If you want to incorporate a few extra vegetables, consider adding a diced onion, sliced carrots, and maybe even broccoli. If you want to swap out the potatoes for a lower carb option, you can use small cauliflower florets.
Curried Ground Beef with Peas and Potatoes
Servings 6 1 cup eachIngredients
- 4 cloves garlic, minced ($0.32)
- 1 tsp grated fresh ginger ($0.10)
- 2 Tbsp cooking oil ($0.08)
- 1 Tbsp curry powder ($0.30)
- 1 tsp turmeric ($0.10)
- 1/4 tsp crushed red pepper (optional) ($0.02)
- 1 lb. ground beef (15% fat or less) ($5.49)
- 1 russet potato (¾ lb.) ($0.63)
- 1 cup beef broth ($0.13)
- 1 cup frozen peas ($0.50)
- 1/2 tsp salt ($0.02)
- 2 green onions, sliced (optional) ($0.22)
Instructions
- Add the minced garlic, grated ginger, and cooking oil to a large deep skillet. Sauté the garlic and ginger over medium heat for 1-2 minutes. Add the curry powder, turmeric, and crushed red pepper and sauté for one minute more.
- Add the ground beef to the skillet with the spices and sauté until the beef is cooked through.
- While the beef is cooking, peel and cube the potato into ½-inch pieces.
- Add the cubed potato and beef broth to the skillet. Stir to combine with the ground beef. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a boil.
- Once the broth reaches a boil, turn the heat down to medium-low and allow it to continue to simmer for 10 minutes with the lid in place (stir occasionally). After ten minutes, the potatoes should be tender. Remove the lid and simmer for a few more minutes, or until most of the broth is evaporated.
- Finally, stir the frozen peas into the beef and potato mixture and heat through. Give the curry beef a taste and add salt to taste (about ½ tsp). Top with sliced green onions and serve hot.
See how we calculate recipe costs here.
Equipment
- Deep Stainless Steel Skillet
- Chef’s Knife
- White Cutting Boards
- Measuring Cups Spoons
Nutrition
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How to Make Curried Ground Beef with Peas and Potatoes – Step By Step Photos
Start by mincing four cloves of garlic and grating about 1 teaspoon fresh ginger. Add the garlic and ginger to a skillet with 2 tablespoons of cooking oil. Sauté the garlic and ginger over medium heat for one to two minutes.
Next, add 1 tablespoon curry powder, 1 teaspoon turmeric, and ¼ teaspoon crushed red pepper (optional) to the skillet. Continue to sauté over medium heat for about one more minute to toast the spices.
Add one pound of ground beef to the skillet and continue sautéing until it is cooked through.
While the beef is browning, peel and cube one russet potato into ½-inch pieces. My potato was about ¾ lb. total, but it’s flexible so you can add a little more or less if you have it.
Once the beef is browned, add the cubed potato and one cup beef broth. Stir to combine.
Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low and let the skillet simmer for about 10 minutes, with the lid in place, stirring occasionally. After ten minutes the potatoes should be nice and tender. Remove the lid and let it simmer a few more minutes, or until most of the broth is evaporated.
Add one cup of frozen peas to the skillet and stir to combine, then allow the peas to heat through.
Give the curried beef with peas and potatoes a taste and add salt to your liking (I added about ½ teaspoon).
Top with sliced green onions and enjoy!
10/10 was genuinely surprised at how much we enjoyed this recipe after being recommended by a friend. Some sour cream added a hint I never thought I’d enjoy so much. I added onions and carrots last time, and this time I’ll be adding mushrooms to the group.
Added in 1 tbsp garam masala for a warmer taste. Great recipe, fam loved it. Awesome as leftovers, too.
This is a solid meat n potatoes recipe. My husband raved over it, but I’d like to experiment with it some more and add some other vegetables to it. I’ll definitely make it again. Recipe was easy to execute and prep was minimal.
This recipe is fantastic! I tweaked it a bit for my own family’s taste with added onions, a bit of chili powder, and extra ginger. Delicious! Chef’s kiss! It is our new family favorite!😋❤️
Easy and delicious! Even my kids (age 6 & 8) love it! I serve it over brown rice and with some naan on the side. An affordable family favorite I have made several times!
Really like the versatility of this recipe. I tripled the Potates, doubled the peas and added frozen string beans. Which was a mistake. Because the beans broke down and got well, stringy.
I made a big amount and it fed our family for two days.
Thanks!
Added a LOT more spices and some garahm masala (bc we like our dishes really heavily spiced) and it was amazing! Thanks so much for an easy weeknight dish that satisfied my Indian craving!
Great and affordable meal prep recipe with great flavour. I had it on top of white rice one day, and as a potato hash with a fried egg on the next day. I’ve made it multiple times already!
Its not bad. I don’t get the ginger, it gets lost.
We were looking for something new to make with ground turkey and this one goes in our regular rotation! I can imagine this as a filing for a spiced Shepard’s pie..
Delicious!!!!!! I love the flavors.
This is not necessarily a “showstopper” to prepare for visiting in-laws or a date night, but for what I envisioned it being – a weekday, one-pot, winter warming dish – it was absolute perfection! Came together quickly and easily, smells gorgeous, and isn’t so “spicy” that the spice-intolerant need to avoid. Really satisfying to eat … tastes better each bite such that the leftovers were eaten (with second helpings) before they could be packed.
Easy, quick, delicious and customizable!
A+ Delicious! My husband said it’s the best curry dish I’ve ever made. Will definitely be adding it into the rotation!
Hi, I have a few things to ask.
Can you use liquid ginger extract (which I have) instead of grated ginger? Oh, and I liked seeing someone use allspice. We have that. Only missing a few items. If someone could make this without curry powder and still come out great. Can I omit turmeric since we do not have any? Thank you in advance.
I definitely wouldn’t make it without curry powder, as that’s the main flavor ingredient here. You could probably get away with skipping the turmeric. Unfortunately, I’ve never cooked with ginger extract, so I don’t know how much of an effect that will have on the recipe.
This is fantastic! I’m going to add coconut milk next time for some extra richness but this excellent as is!
This was easy and super affordable to make! Will definitely try with naan bread next time.
Loved this! So did my three children aged, 6, 4 and 2.5 years old. I served mine with brown rice to stretch the meal.
I just meal prepped this for the week, had a taste and it was great. Very easy and quick. I’m going to have some naan bread with it.
Well done recipe, budget bytes! Any thoughts on what to add if i think the recipe is too mild?
i added onions to the garlic/ginger sautéed. Added a lil cumin, all spice and nutmeg in addition to the spices in the recipe. Also, i did a splash of apple cider vinegar to the spices after the sautéed but before the beef step.
I followed Karina’s reply and added all spice and nutmeg (I was out of cumin). I did not add ACV, but the addition of the two aforementioned spices seemed to add the “warm hug” flavor that I love in Indian food. I’ve made this recipe a few times in the past and my husband and I liked it, but thought it was missing something. I think this comment solved the problem as to what we couldn’t figure out and took this recipe from a 3 to a 5. :)
Easy to make and adjust. Love the simplicity!
Flavors were great and I would make again!
I do think I’m going to take tips from others’ reviews and try making this with different flavor profiles as I know it’ll probably work well with near anything 😀 Great meal for a day you don’t want a ton of prep but you want something warm and satisfying.
I loved this recipe
I used a mild curry
Will be in rotation in ground beef
Gary
I’m going to pick the budget byte teams brain. Would a sweet potato be ok in this dish rather then a russet potato?
I made this on a weeknight, and while I love cooking, I’m usually too tired to clean up on a weeknight. This was fantastic — the potato makes cooking rice unnecessary, so it’s one pan.
Bonus: it’s DELICIOUS! And it reheats well! it’s a keeper!
Huge hit with my hubs and family. Super easy. We ate ot with chutney—my hubs is South African and it was slightly reminiscent of a dish there called bobotie.. Thanks for an easy dinner!
Easy to make, affordable, and pretty good, too! Added a chopped onion and a can of chickpeas to mine.
Hi Beth. Can you substitute frozen peas for canned peas? Thanks, Susan
Yep, you can do that. Just be aware that they may taste different since canned peas often have more salt and sometimes even sugar.
We made this tonight. So yummy! I added 2 potatoes, 2 carrots and a 12-oz steam in bag of peas, plus a small amount of mixed veggies. We all liked it. Will definitely mke again.
Long time lurker, first time commenter. Beth, I just wanted to say thank you – I have gestational diabetes at the moment and finding foods this tiny human will accept as a sacrifice that I ALSO find delicious and that ALSO comply with the new eating rules has been difficult. I loved that there was only 1 potato, so the carb count was super low. I added slightly more peas because my one year old loves them, and I added a carrot because why the heck not. Thank you, truly. Your website makes my life better and more delicious. I appreciate you.
I’m so happy the recipes here have been helpful to you, Katie! :)
It’s like an Indian Cottage Pie without the heavy-ness of Cottage Pie :D
This was so easy and delicious! My whole family loved it! Very comforting! I will definitely make this again! I love the flavor of garam masala so I added some of that as well!
This is such a hit in our home!! Is almost a weekly meal now
We loved this with lean beef, excited to try it with our home raised lamb.
This was delicious!
This recipe was a huge hit! My husband loved if and asked for it to be on our rotation. A few weeks later I went to make it again but realized I thawed pith chicken thighs instead of ground beef, whoops! But this recipe totally worked. I diced the thighs into small pieces and used chicken broth instead. Thanks so much!
Made this tonight for dinner. It was amazing! Very comforting. I used your tip for fresh ginger; I had a couple of really nice pieces in the freezer and simply grated off what I needed. So easy!
Yum! I ended up realizing as I was cooking this that I didn’t have curry powder, and it STILL turned out amazing. I can’t wait to try the real deal eventually, but it’s a winner anyway. I made it according to the recipe,. except that I used Impossible “meat” instead and threw the peas in near the end of cooking, as I like mine slightly softer/more cooked. But otherwise, this is a quick and tasty meal. It also seems like one that would be easy to change up, by using different seasoning profiles.
Good flavor and made with affordable, sturdy veggies that I almost always have on-hand. It’s going to be a regular.
My meat turned really mushy! Any ideas why? I was so excited lol
I’m not sure, to be honest. I don’t think I’ve ever experienced a mushy ground beef before.
Maybe the meat wasn’t browned up enough before you added the liquid?
We both love this recipe. I’ve been making it every week since I found it. I use coconut oil to saute and to make it very quickly, I use frozen teaspoons of garlic and ginger that I buy. This hits the spot in every way.
It was delicious!
I veganized this using frozen crumbles instead of beef and it turned out great. A squeeze of lemon also amped up the deliciousness. Thanks for the yummy recipe.
Love it and added some Garam masala, cinnamon and a hummus lined wrap.
This is one of our favorites! We’ve been making it for a few years. It’s very versatile and comes together quickly.
This recipe is amazing, so easy and full of flavour, my daughter helped out and enjoyed cooking this dish with me and even my picky eaters ate it, thank you for the inspiration, I look forward to making other dishes you have posted!!
Pretty easy but it needed more flavor. My curry powder was a bit old, though, and I didn’t have beef broth so I used 1/4 cup sherry and 3/4 cup water. I’ll make a fresh batch of curry powder and try it again sometime.
Broth brings a lot of flavor to the table in this one, so that is probably why it was a little lackluster.
Excited to try this! Looks simple, hardy and delicious. Would this freeze okay?
I would freeze this. Some people find that potatoes get grainy after freezing and thawing, but I’ve never experienced that myself. So if you’re sensitive to textures, maybe try freezing one portion first to test the outcome.
This looks delicious! Thank you for sharing my recipe! :)
WOW this was incredible and so easy to make! Happy I read the comments as I made some additions: more potato and added cauliflower (had to simmer for probably 40 minutes to cook the ton of veggies through though!), added raisins, brown, sugar, and cinnamon towards the end, as well as a hearty amount of other spices…. More turmeric and curry powder, garam masala, onion and garlic powder, and lotsss of salt and pepper. It was heavenly, well seasoned but not crazy “spicy”. Will make this again!!!
They can’t all be 5 stars
DELICIOUS! You know it’s a winner when your 10 year old has a friend over and they love it too! This recipe is simple, packed with flavor, and so so tasty. We added 1/2 a yellow onion, chopped, as well because we had it on hand.
This was delicious! I was craving a sweet and savory flavor profile, so I added some cinnamon and a tablespoon of brown sugar at the end – SO GOOD! Another quick and easy meal I’ll be keeping in the rotation. Thanks Beth!
Hi. Can you substitute tvp for the ground beef?
Texture-wise that would be fine, but you’d be missing a lot of the flavor that beef brings to the dish. You’ll still get some from the broth, but not quite as much. It might come down to personal opinion whether or not the end result is still good.
I used the gardien beef less grounds and it was good..
So if I wanted to make a hand pie with this recipe would I cook the ingredients prior to filling the pastry or use uncooked filling? Thanks!
Yes, you definitely want to cook the filling first. :)
Your site never ceases to amaze me. So much thought, time and effort go into each recipe. I always find your recipes to be just perfect and the references to other sites for tips and recipes is so helpful. Thank you for sharing with us!!
Thank you Beth… Another classic simple dinner meal. Trying to feed 8 in lock down with a couple of fussy eaters.
I did use chicken and chicken broth instead but still easy and delicious. I also added a can of chickpeas to bulk it up.
I’ve enjoyed your recipes for the last year and recommend them to family and friends.
So easy and so delicious. We will definitely add a bit more potato next time and probably add cauliflower cause why not!! Thank you. :)
Looks delicious! Is this freezer friendly?
Oops, just saw this had already been asked!
Someone may have asked you this already, but can leftovers be frozen?
Some people have issues with the texture of potatoes after they are frozen and thawed, but that’s never been an issue for me so I would definitely freeze something like this.
It’s basically an easier version of Indian keema, which is great to me! As I can’t eat any allium I would sub the garlic with 1/2 tsp asafoetida and add some anchovy fillets and a hint of tomato paste. I’d top with mint or cilantro, and also I’d have to use a homemade curry powder since most of them contain garlic, as well as homemade beef broth…how about dal water instead, if I have it…? When I make this I’ll post the review.
Thanks for letting me know about Keema! I should have looked to see what this was based on rather than just blindly posting something I ate as a kid without any thought about where it came from. I appreciate it!
Super easy and delicious. Made my house smell amazing. Boyfriend approved.
This was so tasty I added half an onion a handful of raisins and topped with cilantro and sriracha quick easy and delicious.
This is the 2nd recipe of Beth’s that I have made. My family loved both of them. This was different, simple, easy to clean up AND delicious. What more can you ask from a recipe?!? Thanks Beth.
I’ve really enjoyed this – following the recipe. Last night I did a little switch-up. We’re cutting carbs so I left out the potato and used an 16 oz bag of mixed frozen veggies. That part worked well. Very yummy as usual. I did swap out the rice with riced cauliflower – not a good call.
Lucky me, I’ve got leftovers for lunch today!
This is a nice and simple recipe to use up ground beef that isn’t something tomato based. I’m going to try putting some yogurt in my bowl next time as suggested by reviewer Jessie. Thanks for another great recipe!
I mean to put 5 stars but the site isn’t letting me.
I’ve been making a dish called Kima, for close to 50 years, which is very similar to this recipe. It’s very good. You might google some recipes and compare. My recipe calls for making your own curry blend.
Interesting! We’ll have to take a look!
This is a stellar recipe. So easy and delicious — one of my favorites I’ve tried from your site!
Update: I also tried making this with a vegetarian soy-based ground beef substitute, and it worked great. I upped the quantities of the curry powder, turmeric, and red pepper flakes some, and the soy product really soaked it up to the point that it’s almost indistinguishable from the beef version.
As with some other reviewers, I really like this topped with yogurt. I also top mine with chili garlic sauce. It’s fantastic.
I made this tonight, as is, but didn’t serve over rice. I also stirred a dollap of plain yogurt into my bowl, which I think made the flavors come together. It was very quick and easy. I’d make it again!
I had just scored majorly on a sale for lean ground beef, and had a potato to use up so I ended up eating this today! It was great! My garlic had gone bad (been traveling this Easter) so I used onion instead, I also used a curry blend from Mauritius which a friend giftes me. It was so good!
This recipe right here is the best thing ever.
It’s easy, filling, and most of all, just plain delicious! It’s become a favorite of mine, and I do confess that I love making it when I fall prey to wine-induced cravings ;)
But seriously, thanks for this recipe, Beth! I saw it some three years ago, so here’s my belated post of gratitude.
Thanks for reminding me about this one! I should rephotograph it to make it look as yummy as it really is. :)
This was sooooo good and easy! we didn’t have the peas, and didn’t use garlic or rice because of my husband’s diet considerations, and it was still amazing! Added two extra potatoes b/c no rice and added more broth( we used chicken) and it was excellent; Thank you :)
I’m from the Caribbean Islands so the dish is some what similar to one of our native dishes. My son is not a big fan of ginger but he couldn’t even tell ginger was in it until he bite into a piece that didnt get ground up when I grated it. This dish was a HIT! and big thumbs up from my boys and I love the earthy taste of all the spices. I added bell peppers and onions and a bay leaf to my rice. Very good and filling. Thanks, for sharing a great recipe and waking up my childhood taste buds. Looking forward to visiting and trying out another recipe of yours meat pie Yah say… Looking forward to making it Beth.
Just made this tonight and it was absolutely delicious. I paired it with Savory Coconut Rice which is always awesome. The curry powder was juuuust a hint too spicy so I’ll add less next time, but that’s just my taste. Loved this and I can’t wait to make another batch!
I love this recipe – it’s so delicious and I use it really frequently! Have you ever tried to recreate it as a pie? I would love to try my hand at meat pies, and I think this would be a great filling! I imagine you would want it to be a bit drier than it usually turns out just to put over rice. Do you have any suggestions for doing this? Maybe play with the flour/broth proportions? Blind bake the crust to avoid a soggy bottom? I’m all ears!
I actually think this would be dry enough to use as a hand pie filling (at least mine was, the potatoes absorbed most of the liquid). :) I’ve actually been meaning to make a meat pie version of this for some time. We ate meat pies with a similar filling growing up and I miss them. We used to just use regular bread dough (instead of pie dough) and stuff it with a curry beef mixture, and then baked them. They were so good!
Really tasty
You could use this filling (minus potato) and pie crust pastry to make an Indian style empanada, maybe. Portable street food.
This is so great! I adapted it cause I’m not a curry fan: changed the spices to chili powder, oregano and red pepper flakes. I kept the ginger (realized too late that it might be weird with the change of flavors but it actually worked out just fine!). Ate it over noodles and was happy as a clam. Thank you!
So basically, you didn’t make the recipe at all …
lol truuuue
Made this tonight with naan bread and basmati rice. Very tasty! Definitely a keeper. Thanks Beth!
If you add tomato paste, this would be incredible
My family loves this recipe. I make this at least once a month. We love so many of your recipes.
This is currently simmering on the stove and I cannot wait!! Smells sooo good! I added another potato to stretch this meal further, and another cup of broth (and tsp of flour). Saw the comments about raisins just in time to add about 1/2 cup to the pot too. Serving it with brown rice.
I made this, and instead of serving over rice i put into puff pastry squares and made a kind of Samosa! was outstanding
It’s kind of great when all you have to buy for a recipe is the potato! I had everything else in the house. This was FANTASTIC. And it satisfied such a craving that I had. I used to have a coworker who would make something like this years ago, and then the company we worked for folded, and we lost touch. I never got the recipe – but it was beef, and peas, and curry, and potatoes!
This was almost exact. Probably missing something like an onion… but so perfect for that craving. I will be making this again and again – it was hard not to eat the whole pan. Leftovers were awesome, too. Thanks, Beth, for something super delicious!
Made this for a quick dinner again tonight! It has become a favourite in the meal rotation. I add in a diced onion and extra peas to stretch out the beef a bit. Thank you Beth for the quick, easy and yummy recipes! 😊
Oh Beth ,
You’ve done it again ….
Another yummy recipe !!
Yummy yummy in my tummy !
Sorry …..had to say that
Jules
I just finished this and it’s AMAZING. I subbed turkey for beef, because I always have ground turkey in my freezer and I’m lazy ;-) and added a bit of garam masala because I had more meat than the recipe calls for originally. I served it over cauliflower rice which added a nice sweetness to balance. This is going into my regular rotation and I can’t wait to have the leftovers for lunch!
I haven’t made this yet, but my dad used to make something similar (he was raised in Malaysia, so I think there was a Malaysian flair to it). He used canned tomatoes, curry, turmeric, beef, peas, string beans, corn, apples, raisins. I’m not sure if there was beef broth in it or not.
Overall excited to use this as a base recipe! This seems a little bland/simple to what I’m used to, but versatile and I’m sure very easy to glam up. I really like the idea of including potatoes!
Forgot to mention that we ate it with shredded coconut and sliced bananas on top, just served over white rice.
Okay, but it just wasn’t our jam. Good enough to finish leftovers, but not a repeater in our house.
I ran this through myfitnesspal.com and it clocked the calories at 258/serving with 14g carbs, 13g fat, 18 protein, 245 sodium, and 2 sugar if anyone else is interested.
I made this and it was a huge hit with the carnivores in my house. I served it over plain white rice, but might consider using coconut rice next time. The only thing I had to deal with was that as a leftover it got a little dry, but when I reheated it, I used the other half of the can of beef broth to moisten it up and it was just as good as ever.
I’m making this tonight. It looks and sounds so delicious. I really like the idea of having it with coconut rice, I might do that too if I have time. I can’t wait to have it I my tummy. I will come back and let you know how it turns out.
OMG!!!!! this is delicious. I cannot be more happy with the results. I was going to make the coconut rice but I decided to add raisins to it and, I served it with regular brown rice…. It was divine. Next time, I will make the coconut rice.
Thank you again.
I wanna do something a little more jazzed up than plain white rice so I was wondering if you think the flavors in this would work better with coconut rice or your yellow jasmine rice? I love both, so I’m having trouble deciding!
Tough call! The seasoning is fairly similar to the yellow jasmine rice, so they would go well together. BUT, maybe you want a contrast so everything doesn’t taste the same, and in that case the coconut rice would go great, too! Coconut and curry are great together.
I ended up going with coconut rice and really loved it! It didn’t overpower the curry and I could still taste a little bit of coconut in the background. Thanks for your suggestions!
I’m going to make this tonight, but with sweet potatoes (it’s what I have at home) and I’m going to bake it in puff pastry (like your spinach pie.) I’ll come back to give reviews :-)
Oh man, this was so good in the puff pastry…my new favorite “pot pie”! Thanks Beth :-)
This has become a favorite at my house. I freeze it without the potatoes, bouillon, and peas, and add those when I heat it up. A small handful of raisins is really good in this too, for just a hint of sweetness. Love the idea of putting this into a crust!
I didn’t care much for this but my fussy husband inhaled it. Served over basmati rice.
I made this tonight and it’s good but I’m not sure about the peas…I was thinking of adding baby corn instead and there needs to be some fire-roasted diced tomatoes and coconut milk instead of broth….It was lacking a couple flavors to me. I have a feeling that the potatoes would soak up the milk and the spices and cook better and quicker that way :)
Wow! Wow! Wow! I made this tonight almost the same as the recipe. I always scoop my spices a bit larger than the recipes. I also added onions with the beef. We served this with coconut jasmine rice & Naan bread w/ hummus. This is an excellent recipe! Thank you for the creation. :* :*
This was really yummy! I served it with the cashew rice pilaf and my picky kids loved it! Thank you!
I have never made curry with ground meat, this was fantastic! My whole family loved it, even the kids. And it’s a big plus that I usually have all the ingredients in pantry/freezer. I upped the veg by adding diced onion and carrot. We served over coconut rice, next time we’ll do naan bread. It’s our new favorite curry, thanks Beth!
This was amazing! I added an extra 1/3 lbs beef, and upped the spices .. All my kids wanted seconds! Which never happens!!
Add a little cinnamon, and 2 cans of diced tomatoes and you have a simplified version of Keema. Fragrant and flavorful! My family and I love this recipe :)
Very good. Even the kids asked for more.
Just finished eating this – everyone loved it! Doubled the potatoes since I don’t like peas.
Very good, I added a tablespoon of chili paste and some spinach at the end.
This recipe has become one of my favorites. It’s so tasty and simple that my wife actually asked me to make it twice this week
I am eating this as I type and it is wonderful. I added some corriander, tumeric, and a couple caradomum pods. I used peas and carrots because that’s what I had on hand. Quick and easy, a keeper!!!
Tried this tonight, and it was AMAZING. Thanks!
Thank you so much for this recipe! It was soooo good! I had some puff pastry un the fridge left over from the holidays and rolled it out and filled it with the meat mix. YUM! Thanks again and I will sign up to get updates, so glad I found you!
Yum! Great idea! That’s kind of like a simosa :D
This was delicious! I added an onion and 1/2 tsp of chilli powder. Full & satisfied, and I love how much is left over! Thanks as ever for another great recipe =)
That was awesome! I did have Maui onions, so used them, but didn’t have peas, so I used a can of green beans (“fresh cut”). Used up the white rice we had yesterday and served with salad. Quick and easy! Thanks Beth!
OH my gosh. I love love love this! I found ground beef on sale and have been looking forward to coming home and making it! This is my 3rd time returning to specifically for this recipe. Freezes great for homemade frozen dinners. Thanks!
I have never cooked with curry or ginger or turmeric but this looked so good. It is simmering right now. I have some jasmine rice in the rice cooker steaming with curry/turmeric/ginger too! I can’t wait to try this. Thank you for the recipes. I have already turned a couple people on to your blog!
Another killer recipe, Beth! Had this over quinoa tonight and it was dynamite! Thank you!
i ended up using what was in my house -ground turkey, chicken base, wild rice, red potatoes and kidney beans, completely different aside from the spices/condiments, i know. but it was absolutley DELICIOUS. thanks for the inspiration!
We’re making this again tonight, only this time using ground turkey!! My husband and I had the idea to replace some of the curry spices with more Thanksgiving flavors next-time.
Seriously, this is our favorite go-to dish now! <3
Jessica – It’s yellow in color, and the label says “hot” although I don’t find it hot at all. I bought it at a local Mediterranean grocery and I think they packaged it themselves.
Oh my gosh, this looks so delish! Its on the menu for this weekend. What type of curry powder are you using? Yellow?
Hey Beth! A friend gave me a packet of LightLife Soy Crumbles she didn’t need (she was about to move overseas). I struggled over what to use it for, as a vegetarian that stays away from fake meats, but then saw this and knew it’d work out. Just knew it. And it really did. Topped w/ fresh cilantro since I had some, used brown basmati as a base, and made a lime curry cabbage slaw to go along side. Thanks a bunch for the inspiration and for helping me use up a freebie in a pinch! Great pantry dish.
Francesca – I would just leave the peas out and maybe add an onion. It will still be great without peas :D
Great recipe! I traded the peas for kale and the russets for sweet potatoes, just for a few extra vitamins. This was so quick and easy – I may make a huge batch of it for the freezer.
any advice to sub for peas? my bf doesn’t like them
Tried this out, but used sweet potatoes instead of regular. Yum! The sweet and spicy combo works for me. I followed your suggestion and made a taco using naan, some fresh spinach and a few dashes of Tapatio. Thanks for the inspiration. I will make this again and maybe try some of the other readers’ suggestions of egg rolls or samosas.
This was amazing! I made it last night in preparation for a long day today. The flavor is perfect! Not an overbearing curry flavor, just right and appropriately spicy. Please keep the recipes coming! Also as NOLA girl, I love seeing the prices based on a local grocer.
Kyra – The brand that I use (Better than Bouillon) calls for 1 tsp of base per cup of water. But always check the label of whatever you use just to make sure.
Have you seen the jarred ginger? I find it much more convenient than fresh since I often only use an inch or two of it AND it is chopped for you.
How much bouillon base did you add to the 1 cup of water? This sounds yummy! We’re having a chicken curry dish tonight, but I’d love to try a beef based dish next time!
I made this for dinner tonight- I didn’t have any potato so I used a can of garbanzo beans. Mmm, I’ve had this curry powder for a while and didn’t know what to do with it! Thanks! So yummy!
mmmm Made this with some red curry powder, and was delicious
Looks delicious, So how did the flavour compare to your mother’s pie? Was her thing baked in bread, like a yeast roll or a pie crust? Did the flavour bring you back to that moment when you were little? I love your blog, and recipes are fantastic!
I did a very loose variation of this tonight using steak and it turned out very well.
A tip – add a little cayenne pepper to spice it up!
Anon – I’m sure ground chicken would still taste okay :)
This, minus potato–a brilliant addition IMO–is a pretty basic Indian standard known as Mince Curry (which is what Brits call ground meat). We used to encounter it frequently on buffet tables in Indian restaurants in Europe and Asia, although I don’t remember seeing it here in the US. My version has lots of diced and sauteed onion and dab of finely chopped garlic. I looked through my cookbooks–I thought my version might have originated with Pat Chapman, but I didn’t find it.
Since I can’t eat beef, do you think that you could use ground chicken instead?
Better than Bouillon is definitely a staple in my house, too. It’s such a great way to stretch your money. Lovely curry, too!
Yummy! I had most of the ingredients for this and a few substitutes so I went and made this tonight. I found it very easy to do and very delicious.
Sound like a samosa filling yum
Neba – I don’t remember the brand, but I bought it at a Mediterranean food market in town. So, it’s not a national brand. Also, it doesn’t have any other descriptors other than “hot”… which it’s not :) It doesn’t say anything like “madras curry powder” or anything like that.
What kind of curry powder do you use?
My husbands boss calls your meat pies curry bunnys, she said she used to have it all the time in South Africa growing up. So delcious! I cannot wait to try your version! YUM!
yum yum yum
My da make a similar stuffing like this for fried egg rolls! Sooo good dipped with Thai sweet chili sauce!
-Rita
Stephanie – Yep, I just dabbed a bit on top! I’m a sucker for condiments. :)
Did you just add the chili garlic paste/sambal on top as a condiment? My husband and I are huge spicy fiends.
We have a ton of rice leftover from our gumbo we cooked earlier this week, so I think I’ll make this to help us use up the rest of the rice. Thanks!