Minced Beef and Potato Curry with Peppers and Peas from One Pot

A spicy minced beef curry with potatoes, peppers and peas in a creamy coconut-tomato sauce, all cooked in one pot. Serve with lime and fresh coriander.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 2 pc Onions
• 2 pc Garlic cloves
• 1 pc Piece of fresh ginger
• 2 tbsp Cooking oil
• 400 g Minced beef
• 2 tbsp Curry powder
• 2 tbsp Tomato paste
• 600 g Floury potatoes
• 2 pc Red bell pepper
• 1 can Can of chopped tomatoes (400 g)
• 1 can Can of coconut milk (400 ml)
• 500 ml Vegetable stock
• 150 g Frozen peas
• 1 pc Lime
• 1 bunch Bunch of coriander
• Salt
• Black pepper

Method

1. Peel the onions and garlic and finely dice them. Peel the ginger and finely grate it. Remove the seeds from the pepper and cut it into cubes. Peel the potatoes and cut them into roughly 2 cm cubes.
2. Heat the oil in a large pot with a lid. Sweat the onions, garlic and ginger for 3 to 4 minutes until translucent.
3. Add the minced beef and brown it, stirring, until crumbly. Stir in the curry powder and tomato paste and toast for 1 minute until fragrant.
4. Pour in the chopped tomatoes, the coconut milk and the vegetable stock. Add the potatoes, bring to a boil and season with salt and pepper.
5. Place the lid on and simmer the curry over medium heat for about 15 minutes. Then add the pepper and peas and cook uncovered for another 10 minutes, until the potatoes are soft and the sauce has thickened slightly.
6. Halve the lime. Taste the curry and adjust with salt, pepper and a little lime juice. Chop the coriander and sprinkle it over. Serve with the lime halves.