Indian-Style Ground Beef Curry
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Indian-Style Ground Beef Curry

Indian-Style Ground Beef Curry

with Sweet Potatoes and Butter Rice

Curry is quick, simple and packed with bold, Indian-inspired flavours! This creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

250 g

Ground Beef

¾ cup

Basmati Rice

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

2 unit(s)


1 unit(s)

Sweet Potato

56 g

Yellow Onion, chopped

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

1 unit(s)

Coconut Milk

2 unit(s)

Green Onion

1 tbsp

Soy Sauce

(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

2 tbsp

Curry Paste

(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

Not included in your delivery

0.13 tsp


0.13 tsp


2 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1030 kcal
Fat58 g
Saturated Fat30 g
Carbohydrate93 g
Sugar10 g
Dietary Fiber9 g
Protein37 g
Cholesterol90 mg
Sodium890 mg
Trans Fat1 g
Potassium1300 mg
Calcium150 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Prep and roast sweet potatoes
  • Cut sweet potato into 1/2-inch pieces.
  • Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
  • Meanwhile, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot.
  • Cover and bring to a boil over high heat.
Prep and cook rice
  • Cut tomatoes into 1/2-inch pieces.
  • Thinly slice green onions.
  • Add rice to the boiling water. Reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
Cook beef
  • Meanwhile, heat a large non-stick pan over high heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then beef and onions.
  • Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully train and discard excess fat. 
  • Season with salt and pepper.
Cook veggies
  • Reduce heat to medium, then add tomatoes to the pan with beef. 
  • Cook, stirring occasionally, until tender, 3-4 min.
  • Add curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 ppl).
  • Cook, stirring often, until fragrant, 1-2 min.
Cook curry
  • Add coconut milk, soy sauce and 1/4 cup water (use same for 4 ppl) to the pan. Bring to a boil over high.
  • Once boiling, reduce heat to medium-low.
  • Cook, stirring often, until curry thickens slightly, 4-5 min.
Finish and serve
  • Add roasted sweet potatoes to curry. Cook, stirring often, until combined, 1-2 min. Season with pepper, to taste.
  • Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
  • Divide rice between plates. Top with curry.
  • Sprinkle remaining green onions over top.

If you've opted to get beef, cook it in the same way the recipe instructs you to cook the turkey. Remove and discard excess fat, if desired.