Ingredients

1 tbsp olive oil

2 large Yukon Gold potatoes (about 1 lb), diced into 1/2″ cubes

1 lb ground beef

1 large yellow onion, diced to 1/2″

1 tbsp fresh ginger, grated or finely minced

2 cloves garlic, minced

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 14-oz can fire-roasted diced tomatoes

1 14-oz can full-fat unsweetened coconut milk

1 cup frozen baby peas

2 tbsp cilantro, chopped (plus additional for serving)

Lime juice, to taste, for serving

Steamed rice or naan, for serving

Instructions

Step 1: Preheat the oven to 425°F. Toss the potatoes with olive oil and spread onto a parchment-lined baking sheet. Roast 25–30 minutes, flipping once halfway, until tender and golden brown.

Step 2: In a Dutch oven over medium-high heat, add the ground beef and onion. Cook, stirring frequently to break up the meat, until the beef is no longer pink and the onion is translucent, about 6–7 minutes. Add the ginger and garlic and sauté, stirring constantly, for 1–2 minutes until very fragrant.

Step 3: Add the salt, pepper, curry powder, garam masala, turmeric, and tomato paste. Stir until the tomato paste is worked into the beef and the spices are fragrant, about 2 minutes.

Step 4: Add the tomatoes and coconut milk and stir well. Bring the liquid to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until the curry thickens and turns a deep golden orange, about 10 minutes.

Step 5: Stir in the frozen peas and roasted potatoes. Simmer until the peas are warmed through, 2–3 minutes. Remove from heat and stir in the cilantro.

Step 6: Ladle the curry into serving bowls over your base of choice (rice or naan), sprinkle with lime juice and additional cilantro, and serve immediately.

Tips & Variations

For a leaner version, use ground turkey or chicken instead of beef.

Adjust the heat by increasing or reducing curry powder or adding a pinch of chili flakes.

Freezer-friendly: make the curry without potatoes, freeze in portions, and add roasted potatoes when reheating.

Finish with a squeeze of lime and extra cilantro for a fresh contrast to the rich curry.

FAQs

Can I make this without potatoes?

Yes. The potatoes add body and texture, but you can omit them and still have a flavorful curry. If you skip them, you may want to serve more rice or naan on the side.