Curried Ground Beef with Peas and Potatoes

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  4 Garlic(12g)
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  1 tsp Ginger, Fresh Root
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  2 tbsp Vegetable oil
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  1 tbsp Curry Powder, Ground
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  1 tsp Turmeric, Ground
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  0.3 tsp Red pepper flakes
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  1 lbs 90/10 Ground Beef
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  0.8 lbs Potato, Russet, Baked, Flesh Only
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  1 cup Low Sodium Beef Broth
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  1 cup Peas, Sweet, Frozen
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  0.5 tsp 1/2 tsp salt ($0.02)
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  2 Green Onion (Scallion)(30g)

Instructions

1. 1Mince the fresh garlic and grate the fresh ginger root. 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 and internal temperature reaches 160°F.
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 and stir. Cover with a lid and increase heat to medium-high. Bring to a boil for 1–2 minutes, then reduce heat to medium-low and simmer covered for 10–12 minutes, stirring occasionally, until the potatoes are fork-tender.
5. 5Remove the lid and simmer uncovered over medium heat for 2–3 minutes until most of the broth has evaporated and the mixture is thick and saucy.
6. 6Stir in the frozen peas and cook over medium heat for 2–3 minutes until the peas are heated through and bright green.
7. 7Taste the curry and add the salt as needed. Divide evenly into 6 airtight containers while hot.
8. 8Top each portion with sliced green onions just before serving.