Today I’m happy to share with you a super delicious ground beef curry recipe that’s loaded with veggies. This easy ground beef curry recipe comes together pretty easily, especially if you pre-prepped produce from the grocery store like I did.
This allium free recipe is great for a busy weeknight dinner, as you can get it cooking, then turn your attention to other tasks, or even help a little person with homework. Like my other tasty recipes, you’ll find that this curried beef is gluten free, dairy free, top 9 free, top 14 free and more, making it perfect for inclusion.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Celery, Cinnamon, Citrus, Corn, Garlic, Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Compatible With: EOE, Paleo
EOE: Swap the ground beef for ground bison or ground lamb.
Paleo: Use cassava flour in place of the sorghum flour.
Ground Beef Curry Recipe Ingredients
Part 1 Ingredients
- 3 TBSP Organic Extra Virgin Olive Oil (or cooking fat of choice)
- 300g Organic Fresh Riced Cauliflower (11 ounces)
- 150g Organic Shredded Carrot (5.5 ounces)
- 30g Organic Chopped Greens (1 ounce)
- 3/4 tsp Sea Salt
Part 2 Ingredients
- 195mL Bone Broth (7 ounces)
- 3 tsp Organic Curry Powder of Choice
Part 3 Ingredients
- 610g Grass Fed Ground Beef (21 – 22 ounces/about 1.5lb or a little under)
- 1.25 tsp Sea Salt
- 2 tsp Organic Curry Powder of Choice
- 6 drops Liquid Smoke
Part 4 Ingredient
- 90mL Organic Maple Syrup (3 ounces)
Part 5 Ingredient
- 3 TBSP Sorghum Flour
Part 6 Ingredients
- 365mL Milk of Choice (13 ounces)
- 1 tsp Organic Curry Powder
- 1/4 tsp Sea Salt
Optional: Organic Ground Black Pepper to taste
Ingredient Notes
You can use any cooking oil or fat of choice including tallow, butter, dairy free butter, or an oil you enjoy cooking with.
Any chopped greens work in this recipe, from kale to spinach and everything in between. You can also use baby lettuces if you feel so inclined.
For the curry powder, I use this one from Spicely, but you can use a different brand or your own homemade curry powder that you enjoy. Depending on the allergens you manage, you will need to make a homemade version, or purchase a Paleo version.
This is the liquid smoke that I use. There aren’t any extra weird ingredients and it’s 1000% legit.
I use bone broth to increase the nutritional value of the recipe. You can swap it for any broth or stock that you enjoy cooking with, including a homemade stock.
If you can’t have, or don’t have sorghum flour, you can swap it for:
- Wheat Based All Purpose Flour
- Gluten Free All Purpose Flour
- Brown Rice Flour
- White Rice Flour
- Cassava Flour (for a grain free recipe)
- Millet Flour
Helpful Allergy Friendly Articles
 |
 |
 |
 |
Ground Beef Curry Recipe Directions (With Pictures)
For this delicious recipe, you’re going to need riced cauliflower and shredded carrots. I purchased these organic ingredients, pre-prepped from a local grocery store. To save money, you can do it yourself with a box grater. Purchase if you want to save time and have a little extra to spend.
Roughly chop your greens, or chiffonade them. Heat a large/deep pan on medium-high heat (7/10 for me). Add your olive oil (or other cooking fat) and once it’s hot, add the produce and salt (Part 1 Ingredients). Mix everything together well and cook for 10 minutes. Stir as needed to prevent burning/sticking.
Add the curry powder and mix it into the vegetables, then add the bone broth to the pan. Mix well and continue to cook for 3 minutes.
Now, add the ground beef along with the rest of the Part 3 Ingredients. Break the beef into small pieces as it cooks, and this will also help distribute the salt and spices. Cook for 3 minutes.
Add your maple syrup, then cook for 10 minutes. Continue to stir only as needed to prevent burning/sticking.
Sprinkle sorghum flour all over the vegetable and ground beef mixture. Mix well, then add the Part 6 Ingredients. If you’re using the optional black pepper, add it as well. Mix everything together one last time.
Reduce the heat to low heat (2/10 for me) and simmer for 10-15 minutes and you’re ready to serve. You can simmer for less time if needed, but those extra minutes of cooking on low can help develop a lot of flavor.
The total cooking time without the simmering time is 28 – 30 minutes.
You can serve this ground beef curry recipe over a bed of rice such as sushi rice, brown rice, or basmati rice. For an extra pop of flavour, you can also chop fresh herbs such as parsley or chives and sprinkle on top before serving.
How to Store Your Leftovers
Once your curried beef has cooled, store the leftovers in an airtight container in your fridge for up to 5 days. Alternatively, you can freeze this in an airtight container. For the best flavor and to prevent freezer burn, make sure your freezer container has zero air, or use something like a FoodSaver system.
To reheat leftovers, place them in a small pot, and add a little milk of choice to prevent burning. Heat on medium heat, stirring here and there, until you’ve reached the desired temerature.
Related: Ground Beef Recipes & Ideas Without Pasta
How to Alter This Ground Beef Curry Recipe:
There are lots of little things that you can do to tweak this recipe and make it your own. Here are just a few ideas to get you started:
- Add cayenne pepper to taste along with the Part 3 Ingredients
- Add green peas to the ground beef mixture. I’m a huge fan of using lots of veggies in recipes like these, and this is an easy way to boost the veg content. You can add frozen peas just before the simmer and cook a little longer, or you can pre-cook the peas then fold them in just before the simmer.
- Add plain yogurt with the Part 6 Ingredients. This will make the final texture a bit thicker, and you’ll have an interesting tang flavour note.
- Swap the curry powder for other rich spices you enjoy such as fresh ginger or garam masala.
- Add diced onions (white, yellow, or red onions) or shallots along with the Part 1 Ingredients.
Fun Serving Ideas
Sure, you can serve this ground beef curry recipe over a bed of rice or zucchini noodles and call it a day. Or, you can try one of these ideas below so your meals don’t get too repetitive.
- Use this to stuff pitas (BFree has gluten free, allergy friendly pita bread).
- Make homemade naan and serve it on the side. When I serve a faux naan bread, I make it crispy and everyone enjoys it.
- Remove the top and core red peppers, then add this mixture to the middle for a tasty stuffed peppers experience.
- Make it more like a hash and serve with pan roasted sweet potatoes and add a little full fat canned coconut milk.
- Use this as a topping for a pizza or cheese free pizza bread.
More Delicious Gluten Free & Allergy Friendly Recipes to Enjoy
Here are some family favorites that are all gluten free and very allergy friendly. Most of these recipe are top 9 and top 14 free, but don’t worry, they deliver a rich flavor and memorable experience. You may notice that the Indian dishes I make tend to leave out less common allergens (legumes, alliums, etc.) and that’s to make sure people can feast together.
- Dairy Free Chicken Curry Soup Recipe (fantastic for quick family dinners)
- Dutch Oven Legume Free Potato Curry Recipe (a great recipe for kids and adults to share)
- Hearty Chicken and Rice with Green Beans Recipe (my kids say this is an amazing comfort food)
- Sweet Curry Chicken Fried Rice Recipe (one of my kids say this is one of their all time favorite meals)
- Easy Beef & Broccoli Sheet Pan Dinner (sheet pan meals are amazing for busy weeknights)
- Allium Free Curried Apples & Rice (one of my fave curry dishes to make for my kids)
 |
 |
 |
 |
 |
 |
Answering Your Questions About This Ground Beef Curry Recipe
Can I use a different ground meat in this recipe?
You can use a different ground meat. Personal, I’d go with ground pork, ground bison, and ground lamb as good starting points. These ground meats will all deliver great flavour, however, all ground meats will work, so long as YOU like them.
If you must use a lean meat, be sure to manage your expectations and make sure you don’t overcook your meat and dry it out.
Would this recipe work with a ground lean meat?
I wouldn’t jump straight to ground chicken or ground rabbit for this recipe, however, you could use a lean meat. If you can use lean ground beef, start there. If not, you can use ground chicken, lean ground turkey, etc., but be sure to manage your expectations. Also, keep a close eye on your meat so it doesn’t dry out whilst cooking.
Is this a good recipe if I’m following a low calorie diet?
If you’re following a low calorie diet, I’d suggest eliminating the maple syrup. From there, it’s a pretty straightforward meal and not super heavy on the calories once you break it down into individual portions.
However, without knowing your personal health goals, I’d suggest inputting the ingredients into a calorie tracking app and let it do the math for you. You may find that a lean meat may need to be used to stay within your daily values of calories and macros.
Can I use less ground beef in this recipe?
You can get away with as little as a pound of ground beef (450g) when making this simple ground beef curry recipe. I wouldn’t go less than that as you’ll really start to play with the overall ingredient ratios and mouthfeel.
Should you need to use less beef, you can use a little less cauliflower and carrots as well to try to keep the ratios inline.
Would this taste good with fresh tomatoes?
Given that I’m allergic to just about everything I create, I can’t tell you if fresh tomatoes would taste good from a first hand experience. However, based on the overall flavour combinations, I don’t see why not. Tomato and curry are a classic combination, so I say give it try. Just be sure you’re using uber delicious tomatoes. No point in taking the time to cut them up if they taste meh at best.
Could I use 1 cup water in place of the milk in this recipe?
I don’t suggest swapping the milk for water, but you’ll also need more than 1 cup. This recipe calls for 13 ounces of milk, which is a bit over a cup and a half. If you need to swap, I’d suggest using , beef stock, vegetable broth, chicken broth, chicken stock, or bone broth in its place. These will all deliver more flavour, and you’ll be happier with the end results.
Can I use a curry paste in place of the curry powder?
Yes, you can, but I can’t tell you how much to use since I don’t use curry paste when I dive into Indian cooking. I do this because my specialty is free-from cooking and baking, so I like to have as much control over the ingredients as possible.
I’m going to assume you’ve used curry paste before, and advise you to use the amount that sounds like a good idea. Be sure to taste before serving to make sure you got the amount right. If you add too much, add a bit more milk or broth to help tone down the flavour.
Is this a good meal prep recipe?
Generally speaking, yes, this is a good recipe for meal prep and that’s because you can purchase the produce pre-prepped. That makes this recipe easy, even for busy new moms to handle in between tasks.
If I were making this for the week, I’d store the curried beef in individual containers, that way each person can take the side dish they want (salad greens, rice, toast, etc.) since this pairs well with a range of carbs. This will also make reheating the serving a little easier as well.
Can I make this recipe without the milk and broth?
Technically, yes, you can. The milk and broth aide in the cooking process, and the broth can impart flavour as well. At the end of the cooking process, you essentially have a nice thick gravy that the beef is in. Without it, you have something akin to a taco filling (in a loose meat sort of way).
This isn’t a bad thing. In fact, it could be a great way to go, depending on how you plan to use your cooked meat. Just be sure to manage your expectations when making such a drastic change to the recipe like that.
If you opt for this route in the end, you won’t need Ingredients Part 5 or 6.
