2–3 tablespoons oil (coconut oil recommended)

1 cup chopped onion (or 1/4 cup minced)

1 clove garlic, minced

1 pound ground beef (or ground chicken, turkey, or lamb)

1 1/2 tablespoons curry powder

2 1/4 teaspoons salt (or to taste)

1/8 teaspoon black pepper

1/8 teaspoon cinnamon

1/8 teaspoon ginger

1/8 teaspoon turmeric

2 1/2–3 cups tomatoes (about 1 1/2 cans, 14 oz each)

3 medium potatoes or sweet potatoes (4–5 oz each)

2 1/2–3 cups peas (fresh or frozen)

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Heat oil in a large skillet or pot over medium heat.
Add chopped onion and sauté until golden brown.
Stir in minced garlic and cook for 1 minute.
Add ground beef and cook until browned, breaking it apart with a spoon.
Mix in curry powder, salt, pepper, cinnamon, ginger, and turmeric. Stir well to coat the meat.
Add tomatoes and simmer for 5–7 minutes.
Stir in potatoes and cook until tender, about 15 minutes, stirring occasionally.
Add peas and simmer for another 5 minutes.
Taste and adjust seasonings. Serve hot with rice or flatbread.

Substitute beef with chicken, turkey, lamb, lentils, or tofu for different diets.

For low-carb, replace potatoes with cauliflower florets.

Sweet potatoes add a naturally sweet twist.

Add fresh chilies or cayenne for extra heat.

This curry tastes even better the next day as flavors deepen.