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Beef Curry with Sweet Potato and Peas

5 from 1 vote
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  • 1 Tbsp canola oil
  • 1 pound 500 g Lean Ground Beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsp ginger, minced
  • 1-1/2 Tbsp curry powder
  • 1 tsp garam masala
  • ½ tsp cayenne pepper, optional
  • 1 medium sweet potato, peeled and diced to ½” cubes
  • 1 can, 398 mL stewed tomatoes with juice ( I used fire-roasted)
  • 1 400 mL can unsweetened coconut milk
  • 2/3 cup frozen peas, thawed
  • salt and pepper to taste
  • fresh cilantro


  • In a large skillet, heat oil and add ground beef. Cook, stirring to break up lumps, until no longer pink, about 5 minutes.
  • Add onion, garlic, ginger, curry, garam masala and cayenne pepper (if using). Continue to cook, stirring, until onion is soft, about 3 minutes.
  • Add sweet potato, tomatoes in juice and coconut milk. Bring to boil, cover, reduce heat to medium and simmer for 15 minutes.
  • Add peas and cook just to heat through. Serve over rice with chopped fresh cilantro and naan.