Curry Beef

I know it’s completely impractical and there are lots of things I wouldn’t want on film, but.

Sometimes, I wish there were a way to magically have video recordings of any point in your life.

I’m sure a lot of people would love this for sentimental reasons, or to prove something happened, but…

Y’all, I just want it for the blooper reel. I mentioned recently that I’m super clumsy. I have had some of the most spectacular, ridiculous falls, and I just wish I could show you all a video of them.

There was the time I literally bellyflopped HARD on stage, then got up and finished the dance, and ended up with the most flamboyant bruise I have ever seen.

Or the time I overbalanced doing a backbend with my leg in the air, and a friend’s mom told me it was the most graceful fall she’d ever seen because my leg stayed straight up the entire time I was falling.

Then there was the time I was wearing heels and jazz pants at an event where I was performing, caught my heel in my pants going down the stairs, and nearly took out a bunch of rich people like a bougie bowling ball.

I’ve fallen down stairs.

I’ve fallen up stairs.

Moral of the story is, I pretty much need to be put in a bubble, for my own safety and everyone else’s.

This curry beef is one of those meals that came about because, “I have ground beef that’s been sitting in the fridge too long, and potatoes that are starting to go green around the edges, what can I make to use that all up?”

I happened to have this curry beef recipe bookmarked from The Woks of Life, and man is it good.

I doubled the potatoes and peas (more veggies is never a bad thing) and the spice level will vary depending on what curry powder you use – we used Vietnamese curry powder, so it was definitely on the spicy side.

This is a hearty, delicious, total comfort food kind of meal. I absolutely would make this again!

Curry Beef

slightly adapted from The Woks of Life

  • 3 tbsp oil
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 2 large russet potatoes, cut into a 1/2-inch dice
  • 1 lb ground beef
  • 2 tbsp curry powder
  • 1 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/4 tsp sugar
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 1 1/2 cups beef broth
  • 1 tbsp cornstarch
  • 2 cups peas (optional)
Cooking Directions
  1. In a skillet or wok, heat the oil over medium high heat. Add the onions and garlic and cook until translucent and just slightly caramelized. Add the potatoes. Let cook for 10 minutes, turning the heat down if the potatoes are crisping too much.
  2. Add the ground beef, breaking it up with a spatula, and cook the beef until browned. Next, add the curry powder, turmeric, cumin, sugar, black pepper, and salt. Stir to combine.
  3. Make a cornstarch slurry by mixing the beef broth with 1 tablespoon of cornstarch. Add it to the beef mixture and bring to a boil. Simmer for a few minutes until the entire mixture has thickened. You’ll know it’s ready when there’s no more pooling liquid––just a very viscous curry beef!
  4. Add the peas (if using). Let the entire mixture simmer, covered, for 10-15 minutes, until the potatoes are fork tender. Season with additional salt to taste, if necessary. Spoon over a bed of rice to serve!

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