Curried Ground Beef with Peas and Potatoes

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  Garlic(240g)
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  Ginger, Fresh Root(5g)
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  Vegetable oil(30g)
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  Curry Powder, Ground(15g)
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  Turmeric, Ground(5g)
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  Red pepper flakes(1g)
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  90/10 Ground Beef(454g)
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  Potato, Russet, Baked, Flesh Only(340g)
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  Low Sodium Beef Broth(240g)
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  Peas, Sweet, Frozen(240g)
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  1/2 tsp salt ($0.02)
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  Green Onion (Scallion)

Instructions

1. 1Mince the garlic and grate the ginger. Heat the vegetable oil in a large deep skillet over medium heat for 1 minute, then add the garlic and ginger. Sauté for 1–2 minutes until fragrant, then sprinkle in the curry powder, turmeric, and red pepper flakes. Stir constantly for 1 minute until the spices are toasted and coat the oil.
2. 2Add the ground beef to the skillet, breaking it apart with a spoon. Cook over medium-high heat for 5–7 minutes, stirring frequently, until the beef is browned throughout with no pink remaining.
3. 3While the beef cooks, peel and cut the russet potatoes into ½-inch cubes.
4. 4Pour the beef broth into the skillet and stir well to combine with the beef and spices. Add the cubed potatoes, stir, then cover with a lid and increase heat to medium-high. Bring to a boil, then reduce heat to medium-low and simmer covered for 10 minutes, stirring occasionally, until the potatoes are fork-tender.
5. 5Remove the lid and simmer uncovered for 2–3 minutes over medium heat until most of the broth has evaporated and the mixture is thick and saucy.
6. 6Stir in the frozen peas and cook for 2–3 minutes over medium heat until the peas are heated through and bright green.
7. 7Taste the curry and add salt as needed (about ½ teaspoon). Divide evenly into 6 airtight containers while hot.
8. 8Top each portion with sliced green onions just before serving.