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Ground Beef and Lentil Curry with Coconut Milk

Elina James
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Indian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 lb (450 g) ground beef
  • 1 cup dried red or brown lentils, rinsed
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1–2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne pepper (optional)
  • 1 can (14 oz) coconut milk
  • 2 cups beef or vegetable broth
  • 1 can (14 oz) diced tomatoes
  • Salt and black pepper to taste
  • Juice of ½ lime or lemon
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Step 1: Heat oil and sauté onion until translucent. Add garlic and ginger, cook 1 minute.
  • Step 2: Add ground beef and cook until browned. Drain excess fat if necessary.
  • Step 3: Stir in curry powder, cumin, coriander, turmeric, and optional cayenne. Cook 30 seconds.
  • Step 4: Add lentils, coconut milk, diced tomatoes, and broth. Stir and bring to a boil.
  • Step 5: Reduce heat and simmer 20–25 minutes until lentils are tender.
  • Step 6: Season with salt, pepper, and lime juice. Garnish with cilantro. Serve hot.