Ground Beef Curry Rice Bowl

A hearty and flavorful ground beef curry with potatoes, broccoli, and warm spices, served over fluffy rice for a comforting, one-bowl meal.

This ground beef curry is a cozy, one-pot meal packed with flavor and wholesome ingredients. It features tender potatoes, crisp broccoli, and savory ground beef simmered in a fragrant blend of curry powder, cumin, turmeric, and garlic. A touch of tomato adds richness, while optional spices like paprika and cayenne give it a customizable kick. Served over fluffy basmati or jasmine rice and optionally topped with fresh cilantro, this dish is both satisfying and easy to make—perfect for a weeknight dinner.

Servings

2-4

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

For the Curry

  • 1 lb ground beef (80/20 or leaner)
  • 2 medium potatoes, peeled and diced
  • 1 small head broccoli, cut into small florets
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced or grated
  • 1–2 tomatoes, chopped (or 1/2 cup canned tomatoes)
  • 1 cup water or beef broth
  • 2 tbsp vegetable oil
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish (optional)

For the Seasoning

  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (optional, for heat)

For the Rice

  • 1 cup basmati or jasmine rice
  • 1 3/4 cups water
  • 1/2 tsp salt
  • 1 tsp oil or butter (optional)

Instructions

Cook the Rice

  • Rinse rice under cold water until it runs clear. Combine rice, water, salt, and oil in a saucepan. Bring to a boil.
  • Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5–10 minutes. Fluff before serving.

Make the Curry

  • In a large skillet or pot, heat 1 tbsp oil over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed and set aside.
  • In the same pan, add another 1 tbsp oil if needed. Sauté onions for 5 minutes until soft. Stir in garlic and ginger, cook for 1 minute.
  • Add curry powder, cumin, turmeric, paprika, and cayenne. Cook for 30 seconds to bloom the spices.
  • Stir in tomatoes and cook for 3–5 minutes until they break down.
  • Add diced potatoes, broccoli florets, and the browned beef. Mix well.
  • Pour in 1 cup water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes, until potatoes are fork-tender and broccoli is cooked. Uncover and simmer a few more minutes to thicken, if desired. Season with salt and pepper to taste.

Serve

  • Scoop rice into bowls and top with a generous portion of the curry. Garnish with fresh cilantro, if desired.

Rinse rice under cold water until it runs clear. Combine rice, water, salt, and oil in a saucepan. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5–10 minutes. Fluff before serving.

In a large skillet or pot, heat 1 tbsp oil over medium heat. Add ground beef and cook until browned, breaking it up as it cooks.

Drain excess fat if needed and set aside.

In the same pan, add another 1 tbsp oil if needed. Sauté onions for 5 minutes until soft. Stir in garlic and ginger, cook for 1 minute.

Add curry powder, cumin, turmeric, paprika, and cayenne.

Cook for 30 seconds to bloom the spices.

Stir in tomatoes and cook for 3–5 minutes until they break down.

Add diced potatoes, broccoli florets, and the browned beef. Mix well.

Pour in 1 cup water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes, until potatoes are fork-tender and broccoli is cooked.

Uncover and simmer a few more minutes to thicken, if desired. Season with salt and pepper to taste.

Scoop rice into bowls and top with a generous portion of the curry. Garnish with fresh cilantro, if desired.