This One Pot Curry Beef and Rice is warm and comforting with ground beef, curry spices and fragrant basmati rice. Everything cooks together in a single pot in just about 30 minutes. Finished with sweet peas, fresh cilantro, and a spoonful of yogurt, this easy weeknight dinner is healthy, budget-friendly, and perfect for busy nights when you want real food without extra effort.
Hello! This is my first recipe as a college graduate! I got a degree in communication and I have no idea what I’m going to do with it so I will continue making food for the internet in the meantime. Huzzah.
Lately, I’ve been really into these one pot recipes with rice and ground meat. The only prep you really have to do is chop an onion and some garlic. Out of all the variations I’ve tried, this One Pot Curry Beef and Rice recipe has been my favorite. It’s healthy and high protein but also feels so nice and comforting for these winter months.
Why This Recipe Works
- One pot, minimal cleanup
- Budget-friendly ingredients
- High-protein and filling
- Naturally gluten-free
- Easy to customize
Ingredients You’ll Need
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 lb lean ground beef
- 2 garlic cloves, thinly sliced
- 1 cup dry basmati rice
- 1 tbsp tomato paste
- 2 1/4 cups beef bone broth
- 1 tbsp soy sauce
- Freshly ground black pepper
- 1 cup frozen peas
- 1 small bunch cilantro, chopped
- Plain yogurt, for serving
Spices
- 1 tbsp curry powder
- 1 1/2 tsp ground cumin
- 1 tsp coriander
- 1/2 tsp paprika
- 1/2 tsp kosher salt
How to Make Curried Ground Beef and Rice
1. Prep the peas
Remove the frozen peas from the freezer and set them aside to thaw.
2. Sauté the onion
Heat the olive oil in a large pot or deep skillet with a tight-fitting lid over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes.
3. Brown the beef
Push the onion to one side of the pan. Add the ground beef in an even layer and press it down gently with a spatula. Let it cook undisturbed for 2–3 minutes until browned on one side.
4. Add spices and aromatics
Sprinkle the curry powder, cumin, coriander, paprika, and salt over the beef. Add the garlic and tomato paste. Break up the beef and stir until well combined. The beef should still be slightly undercooked.
5. Add rice and liquid
Stir in the rice, beef bone broth, soy sauce, and a generous grind of black pepper. Bring the mixture to a boil.
6. Simmer
Reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat and let the pot sit, covered and undisturbed, for 10 minutes.
7. Finish and serve
Fluff the rice with a fork. Fold in the thawed peas and chopped cilantro. Serve warm with plain yogurt and extra black pepper if desired.
FAQ
No, brown rice has a much longer cook time so the beef would become chewy and overcooked. White basmati rice cooks fast and has a nice fluffy texture.
Yes! Feel free to use ground turkey or ground chicken. I’ve never tested this recipe with plantbased meat but I imagine it would work just fine. If you try this please leave a comment!
No, you can use any stock you have on hand, but beef bone broth is going to offer the richest flavor and maximum health benefits.
Absolutely. I’ve added frozen spinach and green beans in with the peas for a more veggie-packed meal. I imagine chopped bell pepper and carrots would also be good. Add thawed frozen veggies at the end and add raw veggies in with the rice and beef stock.
This recipe makes for great leftovers and meal prep. Keep in an airtight container in the fridge for 3-4 days and up to three months in the freezer. Reheat in the microwave with a damp paper towel or over the stove with a splash of water.
Plain yogurt, a fresh cucumber salad, pickled red onion
More One Pot Recipes to try
Spiced Mushroom Chicken and Rice Skillet
Moroccan Spiced Chicken and Couscous Skillet
One Pot Curry Rice and Beef
Ingredients
Method
- Remove the peas from the freezer and set aside to thaw.
- Heat the olive oil in a large pot or deep skillet with a tight-fitting lid over medium heat. Once the oil is shimmering, add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- Push the onions to one side of the pan. Add the ground beef in an even layer and press it down with a spatula. Let it cook undisturbed for 2–3 minutes so it browns on one side.
- Sprinkle the curry powder, cumin, coriander, paprika, and salt evenly over the beef. Add the sliced garlic and tomato paste. Break up the beef with the spatula and stir everything together until well combined. The beef should still be slightly undercooked.
- Add the rice, beef bone broth, soy sauce, and a generous grind of black pepper. Stir to distribute the rice evenly. Bring the mixture to a boil.
- Reduce the heat to low, cover with the lid, and cook for 15 minutes at a bare simmer. Turn off the heat and let the pot sit, covered and undisturbed, for 10 minutes.
- Remove the lid and fluff the rice gently with a fork. Fold in the thawed peas and chopped cilantro.
- Serve with a squeeze of lemon juice and plain yogurt if desired.
