A hearty curry beef with sweet peas over rice is inexpensive, flavorful, and filling.
Total Cost: $6.99 recipe / $1.17 serving
Author: Beth - Budget Bytes
2Tbspvegetable oil $0.04
2inchesfresh ginger $0.21
1 1/2Tbspcurry powder $0.23
a pinch crushed red pepper, optional$0.02
1lb.ground beef $4.42
1medium potato $0.81
1cupbeef broth* $0.11
1/2lb.frozen peas $0.82
to taste salt $0.05
Mince the garlic, peel and grate the ginger. Use a vegetable peeler or scrape with a spoon to remove the peel of the ginger. Cook both with vegetable oil over medium heat for 2-3 minutes or until softened.
Add the curry powder, turmeric, and red pepper flakes. Stir and cook for about 1-2 minutes more. Add the beef and continue to cook until fully browned.
While the beef is cooking, peel the potato and then cut into small cubes. Once the beef is fully cooked, add the cubed potatoes, beef broth, and flour. Allow the whole skillet to simmer, stirring occasionally, until the potatoes have softened and most of the moisture has evaporated off (about 15 minutes). If it gets too dry before the potatoes have finished cooking, simply add a little bit more water and continue cooking.
Once the potatoes are tender, stir in the frozen peas and heat through. Give it a taste and adjust the salt to your liking. Serve over rice or with naan bread.
*I used beef base to make one cup of beef broth, which is far less expensive than purchasing canned beef broth.