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Beef Curry in a Hurry

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"A fun, delicious curry in a hurry is made in 4 easy steps. An unusual grouping of flavors that really 'dance and sing'. This main dish is very adaptable using any assortment of chopped fresh veggies. Inventive, yet simple. Enjoy!"
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35 m servings 599
Original recipe yields 4 servings


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  1. Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
  2. While rice is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir in tomato sauce, curry powder, salt, and pepper. Simmer until liquid is almost absorbed, 5 to 7 minutes.
  3. Whisk vinegar and sugar together in a medium bowl. Add carrots, bell pepper, and cauliflower and toss until vegetables are coated with vinegar mixture.
  4. Puree peas with 2 tablespoons water in the bowl of a food processor until thick and smooth.
  5. Layer plates with rice, peas, beef, and vegetables.


  • Cook's Notes:
  • For the fastest preparation, the rice, peas, and meat can be cooked and frozen ahead of time.
  • On meal day, purchase chopped fresh veggies in produce aisle or from salad bar. You can use 3 cups of any chopped vegetables such as grape tomatoes, cauliflower, broccoli, or radishes.

Nutrition Facts

Per Serving: 599 calories; 19 79 29.7 70 723 Full nutrition

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