Minced Beef Curry with Rice

Introduction

This dish cooks the minced beef with curry powder, tomato purée, and a stock cube, then serves it over rice finished with lemon juice. The hour-long simmer gives the curry time to thicken and settle, which makes it a practical dinner and a good option for next-day leftovers.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Servings: 4

Ingredients

• 1 lb (450 g) minced (ground) beef
• 1 onion
• 1 bell pepper or 1 cup (200 g) frozen mixed bell peppers
• Curry powder to taste
• 1 beef stock cube, crumbled
• 2 Tbsp tomato purée
• 1.5 cups rice
• 2.75 cups water
• 1 lemon, juiced

Optional

• 1 Tbsp mango chutney
• 1 teaspoon paprika

Instructions

1. Peel and chop the onion and pepper.
2. Brown the ground beef in a pan and add the curry powder.
3. Add the chopped onion and pepper to the pan, and fry this for one minute.
4. Add the crumbled stock cube, tomato purée, mango chutney and paprika to the pan and stir.
5. Add water into the pan till it covers the mixture.
6. Bring to a boil and simmer for 1 hour stirring every 10 minutes.
7. Meanwhile, bring the rice to a boil in the 2.75 cups of water.
8. If you would like the rice to be yellow, add a small amount of tumeric.
9. Immediately cover and reduce heat to a minimum and allow to cook for 10 minutes.
10. Turn off heat and allow to rest for 10 minutes.
11. Add lemon juice to the rice.
12. Fluff with a spoon or fork.
13. Put the rice on a plate with the curry on top. You may wish to mold the rice for a nicer presentation.

Variations

• Use 1 cup (200 g) frozen mixed bell peppers instead of the fresh bell pepper to cut prep time; the peppers will cook softer and blend more into the sauce.
• Add the optional 1 Tbsp mango chutney for a sweeter, fruitier finish that softens the sharper edges of the curry powder.
• Add the optional 1 teaspoon paprika with the tomato purée for deeper color and a slightly smokier flavor.
• Swap the 1.5 cups rice for basmati rice if you want looser, more separate grains; it gives the plate a lighter texture overall.

Tips for Success

• Brown the ground beef fully before moving on to the onion and pepper step, or the meat can steam instead of develop flavor.
• When you add water to the pan, stop once it just covers the mixture; too much liquid will leave the curry thin after the simmer.
• Stir every 10 minutes during the 1-hour simmer, especially near the end, because the tomato purée can catch on the bottom of the pan.
• Cover the rice immediately after it reaches a boil and keep the heat at a minimum so the grains cook evenly.
• Add the lemon juice after the rice has rested, then fluff gently with a fork so the grains stay separate.

Storage and Reheating

Store the curry and rice in separate airtight containers once cooled. Keep both in the fridge for up to 4 days; freeze the curry for up to 3 months and the rice for up to 1 month.

Reheat the curry on the stovetop over medium-low heat with a splash of water for 5 to 8 minutes, or microwave it covered in 1-minute bursts until hot. Reheat the rice covered with a small splash of water in the microwave for 1 to 2 minutes, then fluff before serving.

FAQ

How much curry powder should you use?

Start with 1 to 2 teaspoons, then adjust after the curry has simmered for a while. Curry powders vary a lot in strength and saltiness.

Can you use frozen mixed bell peppers instead of a fresh pepper?

Yes. Add them straight to the pan as written; they may release a little more water, but the long simmer accounts for that.

Do you need the mango chutney and paprika?

No. The dish works without them, but the chutney adds sweetness and the paprika adds color and a slightly deeper flavor.

Can you use a different mince instead of beef?

Yes, turkey or lamb mince both work. Turkey gives you a lighter result, while lamb makes the curry richer.