Best 7 Curried Beef With Potatoes And Peas Recipes

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Tantalize your taste buds with a culinary journey to India, where the aromatic symphony of spices dances on your palate. Embark on a delightful adventure as we unveil the secrets behind Curried Beef with Potatoes and Peas, a dish that embodies the essence of Indian cuisine. This delectable main course features tender beef simmered in a rich and flavorful curry sauce, complemented by hearty potatoes and vibrant peas.

Indulge in a symphony of textures and flavors as you savor each bite. The succulent beef, marinated in a blend of aromatic spices, melts in your mouth, while the potatoes provide a comforting and earthy balance. The peas add a touch of sweetness and vibrancy, completing this harmonious dish.

Prepare to be captivated by the symphony of spices that define this curry. Cumin, coriander, turmeric, and garam masala blend seamlessly, creating a fragrant and complex sauce that dances on your tongue. Each ingredient contributes its unique character, resulting in a captivating taste experience.

As you delve into the depths of this culinary masterpiece, discover the secrets behind its preparation. From the initial searing of the beef to the careful layering of spices and vegetables, each step is meticulously explained, ensuring that you recreate this dish with confidence and precision.

Whether you're a seasoned home cook or just starting your culinary journey, Curried Beef with Potatoes and Peas is an accessible and rewarding recipe that will impress your family and friends. So, gather your ingredients, ignite your stove, and embark on a culinary adventure that promises to tantalize your taste buds and transport you to the heart of India.

Let's cook with our recipes!

INDIAN BEEF CURRY WITH POTATOES



Indian Beef Curry with Potatoes image

This Indian Beef Curry with Potatoes is a rich and delicious dish that will warm you from the inside out.

Provided by Holly Sander

Categories     Dinner

Time 1h18m

Number Of Ingredients 20

2 The Spice Hunter Mediterranean Bay Leaves
2 tablespoons The Spice Hunter India Gourmet Turmeric
1 tablespoon The Spice Hunter Garam Masala Blend
2 teaspoon The Spice Hunter Ground Cumin
1 teaspoon The Spice Hunter Ground Coriander
¼ teaspoon The Spice Hunter Cayenne Red Pepper
3 pounds beef chuck roast, trimmed of fat and cut into 2-inch cubes (Mine was 3.5 lbs and after fat was trimmed it was 2.14 lbs)
1 teaspoon salt (plus an extra 1/2 teaspoon)
1 teaspoon pepper
2 tablespoons olive oil
1 large onion, chopped
4 large garlic cloves, minced
½- inch piece of fresh ginger, grated
2 tablespoons fresh lemon juice
4 tablespoons tomato paste
1 teaspoon brown sugar
3 cups beef stock
3 large carrots, chopped
1½ pounds potatoes
¼ cup fresh cilantro, chopped

Steps:

  • Combine all Indian Curry Spices in a small mixing bowl and set aside.
  • Cut chuck roast into 2-inch square pieces. Season with salt and pepper, and brown them in a Dutch oven with 2 tablespoons of olive oil (sear on two sides for 3-4 minutes). Transfer the meat to a plate and set aside.
  • Add the onion, garlic and ginger to the pan and saute for about 4 minutes (add a bit more olive oil if needed). Stir in all of the Indian Curry spices, and allow to cook for one more minute.
  • Add 1/2 teaspoon salt, lemon juice, tomato paste, brown sugar, beef stock, carrots, and potatoes. Return the meat to the Dutch oven and bring to a simmer.
  • Put the lid on the pot cracked and simmer on low for 1 hour.
  • Garnish with cilantro and serve!

Nutrition Facts : Calories 435 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 117 milligrams cholesterol, Fat 24 grams fat, Fiber 4 grams fiber, Protein 38 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 4 ounces beef plus veggies, Sodium 682 milligrams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat

EASY-PEASY POTATO CURRY RECIPE BY TASTY



Easy-Peasy Potato Curry Recipe by Tasty image

Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
1 teaspoon cayenne
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
½ teaspoon black pepper
2 lb potato, peeled and cubed
15 oz chickpeas, 1 can, drained
1 cup vegetable broth
1 tablespoon lemon juice
14 oz diced tomato, 1 can
14 oz coconut milk, 1 can
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish

Steps:

  • Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  • Add the garlic and saute for about 2 minutes, until fragrant.
  • Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  • Add the potatoes and mix well until well-coated in spices.
  • Add the chickpeas and stir to incorporate.
  • Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  • Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  • Serve with cooked rice and naan and garnish with fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams

KHEEMA MATAR (BEEF AND PEA CURRY)



Kheema Matar (Beef and Pea Curry) image

An easy and delicious curry dish with aromatic spices to warm you up from the inside out. Serve warm with rice or a side of naan bread.

Provided by This One Woman

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 4

Number Of Ingredients 16

2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon curry powder
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and grated
2 bay leaves
1 (16 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon salt
1 pound ground beef
2 cups frozen peas

Steps:

  • Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
  • Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
  • Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.

Nutrition Facts : Calories 373.9 calories, Carbohydrate 20.9 g, Cholesterol 85.2 mg, Fat 20.9 g, Fiber 6.4 g, Protein 25.1 g, SaturatedFat 9.4 g, Sodium 643.7 mg, Sugar 8.4 g

CURRIED BEEF STEW



Curried Beef Stew image

My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 4 servings

Number Of Ingredients 14

3/4 pound beef stew meat (1- to 1-1/2-inch pieces)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 large onion, cut into 3/4-inch pieces
2 tablespoons curry powder
2 teaspoons reduced-sodium soy sauce
2 bay leaves
3 cups beef stock
1-1/2 pounds potatoes (about 3 medium), cut into 1-inch cubes
2 large carrots, thinly sliced
1 tablespoon white vinegar
Hot cooked brown rice, optional

Steps:

  • Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 691mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges

CURRIED BEEF WITH POTATOES AND PEAS



Curried Beef With Potatoes and Peas image

Adapted from Cooking Light. My sister made this and brought over for me to taste. I thought it was very good, filling, and healthy. She asked me to post it so here it is. Per serving (1 cup): 310 calories, 9.4 g fat, 25.7 g carb, 4.7 g fiber, 70 mg cholesterol.

Provided by ratherbeswimmin

Categories     Potato

Time 1h1m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb ground round
1 cup chopped onion
1 cup frozen green pea
2 teaspoons olive oil
2 cups cubed peeled red potatoes
1 cup fat-free chicken broth
2 1/2 teaspoons curry powder
1 -2 tablespoon mango chutney (Major Grey)
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)

Steps:

  • Add ground beef and onion to a heated large non-stick skillet over medium-high heat; stir/saute until meat is browned and crumbled.
  • Add in peas; stir to combine.
  • While the meat is cooking: in another large nonstick skillet, heat the oil over medium-high heat.
  • Add in potato; stir/saute for 8 minutes or until lightly browned.
  • Add in broth and curry to the potatoes; cook 2 minutes.
  • Add potato mixture, chutney, salt, and pepper to meat mixture.
  • Simmer for 1 minute.
  • Sprinkle fresh chopped cilantro on top if desired.

CURRIED POTATOES AND PEAS



Curried Potatoes and Peas image

Make and share this Curried Potatoes and Peas recipe from Food.com.

Provided by janice brady

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb small red potato, each scrubbed & quartered
1/2 teaspoon salt
1 tablespoon margarine or 1 tablespoon butter
1 small red onion, cut into wedges
1/2 teaspoon curry powder
1 tablespoon honey
1 (10 ounce) package frozen green peas

Steps:

  • In a medium saucepan, place potatoes in enough water to cover, add salt.
  • Cook over medium heat, until fork tender, about 15 minutes.
  • Meanwhile, in a medium skillet, heat margarine or butter over medium-high heat.
  • Add onion and cook until onion is softened, about 5 minutes.
  • Stir in curry powder and honey, cook about one minute.
  • Drain potatoes; toss potatoes and peas into skillet to coat with onion and curry mixture.
  • Serve Hot.

KEEMA ALOO (GROUND BEEF AND POTATOES)



Keema Aloo (Ground Beef and Potatoes) image

If you want to try something a little different, I guarantee you will love this meal. It is by far my favorite Indian recipe. Inspired by my mom, who still makes this for me to this day.

Provided by The Meatetarian

Categories     World Cuisine Recipes     Asian     Indian

Time 1h20m

Yield 8

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1 extra-large Spanish onion, chopped
2 tablespoons water
2 pounds lean ground beef
4 cloves garlic, minced
2 tablespoons grated fresh ginger root
1 serrano chile pepper, finely chopped
2 teaspoons chopped fresh cilantro
1 tablespoon ground coriander
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 (28 ounce) can diced tomatoes
3 potatoes, peeled and diced
1 cup frozen green peas
1 teaspoon garam masala

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
  • Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
  • Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 23.4 g, Cholesterol 74.3 mg, Fat 17.7 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 6 g, Sodium 687.1 mg, Sugar 5 g

Tips:

  • Choose the right cut of beef: Chuck roast, brisket, or short ribs are good options for this dish, as they are tough cuts that will become tender when braised in the curry sauce.
  • Brown the beef before braising: This will help to develop the flavor of the beef and give the curry a richer color.
  • Use a good quality curry powder: The curry powder is the key ingredient in this dish, so it's important to use a good quality one. Look for a curry powder that is fresh and has a strong aroma.
  • Don't be afraid to adjust the spices: The amount of curry powder and other spices that you use can be adjusted to taste. If you like a mild curry, use less curry powder. If you like a spicy curry, use more.
  • Serve with rice or naan: Curried beef is traditionally served with rice or naan. Rice is a good option for absorbing the curry sauce, while naan is a good option for dipping into the sauce.

Conclusion:

Curried beef with potatoes and peas is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beef is tender and flavorful, the potatoes and peas are soft and creamy, and the curry sauce is rich and flavorful. This dish is sure to please everyone at your table.

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