Best 3 Ground Beef Lentil Curry Recipes

Embark on a culinary journey to savor the tantalizing flavors of Ground Beef Lentil Curry, a delectable dish that harmonizes the robust flavors of ground beef and earthy lentils in a symphony of exotic spices and aromatic herbs. This hearty and wholesome curry is a symphony of textures and flavors, featuring tender ground beef that melds seamlessly with plump and hearty lentils, all enveloped in a rich and flavorful tomato-based sauce. Infused with a melange of spices like cumin, coriander, and turmeric, this curry delivers a delightful warmth that dances on the palate. Accompanying this main course are three equally enticing recipes: a refreshingCucumber Raita, a vibrant Green Chutney, and a fragrant Basmati Rice Pilaf. The Cucumber Raita offers a cool and calming contrast to the curry's warmth, while the Green Chutney adds a vibrant pop of flavor and acidity. The Basmati Rice Pilaf, with its fluffy and aromatic grains, serves as the perfect accompaniment to soak up the delicious curry sauce. Prepare to tantalize your taste buds and embark on a culinary adventure with this Ground Beef Lentil Curry and its delectable accompaniments.

Let's cook with our recipes!

LENTILS WITH GROUND BEEF AND RICE

Lentils with Ground Beef and Rice image

This is a recipe I learned from my grandma and mom and adapted to my tastes. I absolutely love it. I like it thick and creamy so before adding the ground beef make sure you like the consistency of the lentils and rice. If it's too soupy for your tastes, eliminate some of the water.

Provided by katie_luvs2bake!

Categories Main Dish Recipes

Time 4h55m

Yield 5

Number Of Ingredients 12

Ingredients

1 cup dry lentils
5 cups water
1 cube beef bouillon
½ cup uncooked white rice
3 tablespoons vegetable oil
1 medium onion, chopped
2 tablespoons chopped red bell pepper
2 cloves garlic, minced
2 ½ teaspoons ground cumin
salt and ground black pepper to taste
1 pound lean ground beef
1 ½ teaspoons ground paprika

Steps:

Place lentils in a bowl and cover with cold water. Soak for at least 4 hours.
Drain lentils and put in a large pot with 5 cups water and bouillon cube; bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Add rice and simmer until rice and lentils are tender, 15 to 20 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add onion, bell pepper, garlic, cumin, salt, and pepper; saute until onion is golden brown and tender, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 7 to 9 minutes. Add paprika and cook for 1 more minute.
Add meat mixture to lentils and rice. Simmer over low heat for 5 to 10 minutes.

Nutrition Facts : Calories 473.5 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 21.5 g, Fiber 12.8 g, Protein 27.8 g, SaturatedFat 6.3 g, Sodium 267.6 mg, Sugar 2.1 g

LENTIL CURRY

Lentil Curry image

Lentil Curry is packed with seasoned veggies and tender lentils simmered in tomatoes and creamy coconut milk.

Provided by Chelsea Lords

Categories Dinner Main Course

Time 1h5m

Number Of Ingredients 19

Ingredients

3 tablespoons unsalted butter or melted coconut oil
1 and 1/2 cups finely diced yellow onion ((~1 small onion; 1/2 large onion))
1 cup finely diced carrot ((~1 large carrot))
1 tablespoon finely minced garlic ((~3 cloves))
1 and 1/2 tablespoon finely minced ginger ((~1-inch piece))
2 tablespoons red curry paste ((I use Thai Kitchen which is vegetarian & mild spice))
1 tablespoon yellow curry powder ((See Note 1))
1 and 1/2 teaspoon EACH: garam masala, paprika, ground coriander
1 teaspoon ground cumin
3/4 teaspoon turmeric
Salt and pepper
1 can (14.5 ounces) fire-roasted crushed tomatoes
1 teaspoon white sugar
1 cup green or brown uncooked lentils ((See Note 2))
1 can (14.5 ounces) coconut milk ((lite or regular))
3 cups stock or broth ((Use vegetarian broth or stock to keep this vegetarian/vegan))
1/3 cup finely diced cilantro
Optional: zest and juice of a lemon
Optional: cooked basmati rice ((See Note 3))

Steps:

PREP: Measure the lentils and pick over to remove debris or shriveled lentils, and then thoroughly rinse with water. Add to a bowl, cover them in room-temperature water and let soak for 15-20 minutes. Prep the veggies: finely dice the onion and carrot; finely mince the garlic cloves and the ginger.
SAUTE: Add the 3 tablespoons butter or oil to a large pot. Heat to medium and once the butter is melted or oil is shimmering, add in the 1 cup onion, 1 tablespoon garlic, and 1 and 1/2 tablespoon ginger. Cook and stir for 3-4 minutes. Add in the 1 cup diced carrot. Cook, stirring occasionally for another 6-8 minutes or until everything is golden. Nothing should be overly browning or burning; if so, turn down the heat. While everything is cooking, measure out the spices.
SPICES AND TOMATOES: Add the 2 tablespoons red curry paste, 1 tablespoon yellow curry powder, 1 and 1/2 teaspoon garam masala, 1 and 1/2 teaspoon paprika, 1 and 1/2 teaspoon ground coriander, 1 teaspoon cumin, and 3/4 teaspoon turmeric. Season with salt and pepper; I add 1 and 1/4 teaspoon fine sea salt and 1/2 teaspoon ground pepper. Increase the heat to high, and stirring constantly, cook for 1-2 minutes or until very fragrant. Add in the tomatoes and reduce the heat to medium. Stir and cook for 1 minute, scraping the bottom of the pot to release any browned bits. Add in 1 teaspoon sugar.
LENTILS AND LIQUIDS: Thoroughly drain the lentils. Add to the pot along with the can of coconut milk and 3 cups of chicken or vegetable broth. Bring to a boil and then reduce to a gentle simmer. Cover with a lid and cook for 30 minutes, stirring every 8-10 minutes. Remove the lid and simmer for another 5-8 minutes or until curry is thick and creamy and lentils are completely tender. If the mixture thickens too much, add a splash of broth or stock and if it's too thin (or lentils aren't tender yet), increase the heat a bit and simmer without the lid.
FINISHING: Add in the 1/3 cup finely chopped cilantro and if desired, stir in the zest and juice of a lemon. Taste and adjust any seasonings; flavors should sing, so add extra salt, pepper, or lemon juice if needed. Serve over cooked basmati rice if desired (Note 2) and enjoy hot.

Nutrition Facts : Calories 411 kcal, ServingSize 4 servings, Carbohydrate 43.8 g, Protein 16.3 g, Fat 21.4 g, Cholesterol 22.9 mg, Sodium 543.1 mg, Fiber 7.8 g, Sugar 6.8 g

GROUND BEEF CURRY

Ground Beef Curry image

Love, love, love the taste of curry! Easy recipe with a nice blend of spices! Different way to use chickpeas! Found this recipe in a Jean Paré cookbook and adapted it a bit.

Provided by Redsie

Categories Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 teaspoon cooking oil
1 lb lean ground beef
1/2 green pepper, chopped
1 cup chopped onion
2 garlic cloves, minced
2 tablespoons flour
2 tablespoons curry powder
1 1/2 cups beef broth
1 1/4 cups tomato juice
1 (14 ounce) can chickpeas, rinsed and drained
1 1/2 cups diced tomatoes
1 1/4 cups frozen peas, thawed
1/4 teaspoon salt
1/2-1 teaspoon chili paste
1/2 cup light plain yogurt
chopped fresh parsley

Steps:

Heat cooking oil in large frying pan on medium. Add ground beef, green pepper and onion. Scramble fry for about 10 minutes until beef is no longer pink. Drain.
Add garlic. Heat and stir for 1 to 2 minutes until fragrant.
Add flour and curry powder. Heat and stir for 1 minute.
Slowly add broth, stirring constantly. Add tomato juice and chickpeas. Stir until boiling. Boil gently, uncovered, for about 15 minutes, stirring occasionally, until thickened.
Add next 4 ingredients. Stir. Cook for about 5 minutes, stirring occasionally, until peas are heated through. Remove from heat.
Add yogurt. Stir well. Remove to large serving bowl.
Garnish with fresh parsley.

Nutrition Facts : Calories 304.1, Fat 10.1, SaturatedFat 3.6, Cholesterol 50.4, Sodium 753.3, Carbohydrate 30.6, Fiber 6.3, Sugar 7.3, Protein 23.4

Tips for Making Ground Beef and Lentil Curry:

Use high-quality ground beef. Look for ground beef that is fresh and has a lean-to-fat ratio of 80/20 or 90/10. This will ensure that your curry is flavorful and not too greasy.
Rinse the lentils before cooking. This will help to remove any dirt or debris and prevent the lentils from becoming mushy.
Use a variety of spices to create a flavorful curry. The recipe provided includes cumin, coriander, turmeric, and garam masala, but you can also add other spices such as chili powder, paprika, or fenugreek. Experiment and adjust the spices to your own taste.
Cook the curry on low heat for a long period of time. This will allow the flavors to develop and the lentils to become tender.
Serve the curry with rice, naan, or yogurt. This will help to balance out the flavors and make the dish more satisfying.

Conclusion:

Ground beef and lentil curry is a delicious and nutritious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. Whether you like it mild or spicy, this curry is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this ground beef and lentil curry a try. You won't be disappointed!