Go Back
–+ servings
Print Recipe
4.50 from 430 votes

Creamy Coconut Beef Mince Curry (Ground Beef Curry)

A creamy, veggie-loaded beef mince curry (ground beef curry) with mild spices and coconut milk — perfect for family dinners and make-ahead meals.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Family Dinner Ideas
Cuisine: Fusion
Keyword: mince curry, beef mince curry, ground beef curry,
Servings: 6 servings
Calories: 447kcal
Author: Stacey

Ingredients

  • ½ medium brown onion (finely diced) (finely diced)
  • 1 medium carrot (grated) (grated)
  • 1 medium zucchini (grated)
  • 2 cups butternut or pumpkin (1 cm diced) 250 grams
  • 1-2 cups baby spinach leaves
  • 2 Tablespoons olive oil
  • 500 grams beef mince approximately 1 pound ground beef
  • 2 - 3 Tablespoons mild curry spice mix
  • 1-1½ cups beef stock
  • 1 can chopped tomatoes 400 grams / 14 ounce
  • 1 Tablespoon brown sugar optional
  • 1 can coconut milk 400 mls / 13.5 ounce

Instructions

  • Prepare your vegetables, Finely dice the onion, grate carrot and zucchini, dice the pumpkin
  • Prep your veg:Finely dice the onion, grate the carrot and zucchini, and dice the pumpkin into small 1cm cubes.
  • Cook the base:In a large pan, heat the oil. Add the onion, carrot, and zucchini and sauté until soft and just beginning to brown.
  • Brown the mince:Add the beef mince (ground beef) and cook until browned, breaking it up as you go.
  • Add spices:Stir in the curry powder or paste. Cook for 1–2 minutes until fragrant.
  • Simmer with veggies:Add chopped tomatoes, 1 cup of beef stock, and the pumpkin. Simmer for about 10 minutes or until pumpkin is tender and the sauce is reduced. Add more stock or water if needed (ie if the pumpkin is not tender but there is no liquid left, add more stock to continue cooking) you do want the mini mixture to be fairly dry at this stage though)
    Make-ahead option:At this stage, you can cool the curry and refrigerate or freeze it. Finish it later in just minutes!
  • Finish with coconut milk & spinach:Bring curry back to a simmer if reheating. Stir in the brown sugar (if using), coconut milk, and spinach. Simmer until spinach wilts and sauce is creamy.
  • Season to taste:Add salt, pepper, or a pinch of chili flakes if desired.

Video

Notes

Serve this meal with either rice or cauliflower rice
This meal works well with less meat and a tin of either chickpeas or lentils instead (you may need to adjust the amount of liquid used)
My kids love to sprinkle on a few roasted cashews at the table
I use either coconut milk or coconut cream, it works fine with either

Nutrition

Serving: 1serving | Calories: 447kcal | Carbohydrates: 17g | Protein: 19g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 298mg | Potassium: 962mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7293IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 6mg