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Curried Ground Beef with Peas

Curried Ground Beef with Peas reads umami 7.1, richness 5.0 and allium 4.8 on Palate's 0–10 flavor X-ray — a Indian main, about 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.5 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 2.2 / 10
• Bitter & Earthy — 2.8 / 10
• Rich & Fat — 5.2 / 10
• Aromatic & Spice — 5.6 / 10

The measured notes (of 18)

Umami 7.1 · Richness 5.0 · Allium 4.8 · Salinity 3.7 · Sweetness 3.1 · Herbaceous 3.1 · Warm Spice 2.9 · Heat 2.6 · Earthy 2.6 · Sourness 2.0 · Fruity 2.0 · Floral 1.4 · Bitterness 1.3 · Nutty 0.7 · Citrus 0.6

What's in it (14)

• vegetable oil — 27 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• beef — 454 g
• curry powder — 10 g
• cumin — 5 g
• turmeric — 3 g
• cayenne pepper — 1 g
• tomatoes — 411 g
• salt — 10 g
• frozen peas — 237 g
• cilantro — 15 g
• long grain basmati rice — 532 g

Time & effort: about 33 min (32 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 174.9 kcal, 8.6 g protein, 3 g fat, 28.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened and starting to turn golden at the edges, 5-6 minutes.
2. Add the garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute.
3. Push the onions to the side, add the ground beef, and press it into the hot pan in an even layer. Let it sear undisturbed until deeply browned on the bottom, 3-4 minutes.
4. Break up the beef and continue cooking, stirring occasionally, until no longer pink, 3-4 minutes more.
5. Stir in the curry powder, cumin, turmeric, and cayenne; cook, stirring constantly, until the spices turn fragrant and coat the meat, about 1 minute.
6. Add the diced tomatoes with their juices and the salt; stir well, scraping up any browned bits from the bottom of the pan, and bring to a simmer.
7. Reduce heat to medium-low, cover partially, and simmer, stirring occasionally, until the sauce thickens and the flavors meld, 12-15 minutes.
8. Stir in the frozen peas and cook, uncovered, until heated through and bright green, 3-4 minutes.
9. Taste and adjust salt as needed.
10. Spoon the curried beef over the rice and finish with the cilantro.

Dishes with a similar flavor shape

• Beef and Potato Curry — Indian
• Spiced Lamb Meatballs in Curry Sauce — Indian
• Skillet Chicken Curry with Peppers — Indian
• Classic Beef Chili with Kidney Beans — American
• Kefta Tagine with Eggs (Tagine Kefta Mkaouara) — Moroccan

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.