Ground Beef and Sweet Potato Curry

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Ground Beef and Sweet Potato Curry! Recipe by Ashley of MyHeartBeets.com

This ground beef and sweet potato curry is savory and well-spiced, though not necessarily spicy. I think the sweet potatoes do a wonderful job counteracting the heat so if you like it hot, feel free to add more cayenne to this dish.

Also, you should know that while I call this a curry, it’s actually more of a dry dish.

It’s still a little unusual for me to write an Indian recipe calling for ground beef. Until about ten years ago, I didn’t even know Indian beef recipes existed. My parents grew up in north India, where you don’t ever see people eating beef. During our family trips to India, I had never seen anyone eat beef or talk about eating beef. That’s because cows are considered sacred to Hindus, and Hinduism is the predominant religion in India. I grew up in a Sikh family, and so while it was acceptable for us to eat beef, my mom didn’t cook beef until I started dating Roby (my parents loved him from the start and would even grill steak for him – pretty sure they wanted to make sure he’d marry me, ha).

Roby is Catholic, and his family is from Kerala, where beef is a staple. I love that he and his family have introduced me to a whole new way of cooking and combining spices. If you like Indian food and ground beef, then you’ll love this dish. If you don’t like beef, you can easily substitute this with a different type of ground meat: ground lamb, goat, chicken, or turkey will work just fine too 🙂

Ground Beef and Sweet Potato Curry! Recipe by Ashley of MyHeartBeets.com

Ground Beef and Sweet Potato Curry

Ground Beef and Sweet Potato Curry! Recipe by Ashley of MyHeartBeets.com

Ground Beef and Sweet Potato Curry

5 from 10 reviews
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Ingredients
 

  • 3 tablespoons coconut oil divided
  • 1 large or 2 medium sweet potato, peeled and cut into ½-inch cubes
  • 1 onion diced
  • 4 cloves garlic minced
  • 1- inch ginger minced
  • 3 tablespoons coriander powder
  • 2 teaspoons homemade meat masala click to see the recipe!
  • 2 teaspoons Kashmiri chilli powder
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • ¼ teaspoon freshly ground black peppercorns
  • 2 large ripe tomatoes chopped
  • 1 pound ground beef
  • Cilantro garnish (optional)

Instructions
 

  • Melt 2 tablespoons of coconut oil in sauté pan, then add chopped sweet potatoes and fry for 12-15 minutes, or until golden brown. Set aside for now.
  • Add 1 tablespoon of coconut oil to the pan and stir-fry the onion for 3-4 minutes, or until soft.
  • Add the garlic, ginger and spices, stir-fry for a minute, then add the tomatoes. Mix well then add the ground beef.
  • Cook until the tomatoes dissolve into the curry and the beef is cooked through.
  • Raise the heat to high and add the sweet potatoes back to the pan.
  • Stir fry until the beef mixture is mostly dry, about 3-5 minutes
  • Garnish with cilantro if desired. Serve.
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just for fun, here’s a picture that I took of this dish in 2013:

Ground Beef and Sweet Potato Curry
Ground Beef and Sweet Potato Curry

This is one of the many delicious recipes in my eBook, South Asian Persuasion: 100+ Paleo Indian recipes. If you like this then you’ll love my eBook!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Kate says

    5 stars
    Just wanted to leave a quick note to let you know that I love this recipe! (I’m actually making it again right now). Additionally, I have a 21 month old who also loves this… bonus points for getting my toddler to eat! Thanks so much for sharing 🙂

  2. Rennie says

    5 stars
    OK this was sensational! I made it for dinner tonight and my husband’s reaction after his first mouthful was, “YUM, this is incredible!” The only tiny modification I made was add a scant 1/4 cup of frozen peas at the very end, just for some color, and tossed them through for 30 seconds. Thank you for this marvelous recipe. I will definitely be making it again.

  3. Michelle says

    We made this last night for dinner with ground turkey, added a teaspoon of curry and chopped tumeric. also included a purple yam that was lingering in our veggie drawer. Didn’t have the indian chili so used plain chili powder. This was delicious! and kid friendly, will be adding this to our regular rotation. Thank you for sharing this recipe !

  4. Kristina Derrick says

    Ok. You should have made a note about cooking the potato first. I figured the tomato juices would be enough to steam them through. My mistake. Now i’m sitting here waiting an extra 20 minutes for the potatoes to steam.

  5. Alex Brooke says

    5 stars
    Thanks for sharing!! I’ve added this to my list of go to gluten free meals for the week. Really tasty and easy to make! 🙂

  6. Becca says

    Have you ever done this in your Instant Pot? I’m wondering how long the sweet potatoes would need and if any liquid would be necessary in the bottom. I love my IP and it would be fun to make this in there! 🙂

    • My Heart Beets says

      Hi Becca! I haven’t but I’m sure you can make this in your Instant Pot! I’d probably cook the beef on saute mode and then just do manual pressure for 3-5 minutes, depending on how small you cut the sweet potatoes. Let me know how it turns out for you!

  7. PatMan says

    5 stars
    Again I doubted the call for 3 TABLEspoons of coriander powder, but my doubt was misplaced, I could still taste the cloves, great mix! I’m learning a lot about spices and flavorings by following the recipes here.

    Super tasty, good comfort food for when it is rainy and gloomy outside – I added a large pinch of kasuri methi (dried fenugreek leaves) to the sweet potatoes as they were finishing, it added an extra dimension…

    I ground some fennel seed in my mortar and pestle to get fennel powder, it was hard to find. BTW, I use 3 parts smoked paprika and 1 part cayenne as a 1:1 sub for kashmiri chili powder, in case that helps anyone!

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