Ground Beef Curry

  • 1 tablespoon vegetable oil
  • 3 cloves garlic (finely chopped)
  • 1 small onion (finely chopped)
  • 2 stalks celery (finely chopped)
  • 1/2 green bell pepper (finely chopped)
  • 1 thumb size ginger (peeled and grated)
  • 1 small tomato (roughly chopped)
  • 1/2 pound lean ground beef
  • 1 cup chickpeas (drained)
  • 1/4 cup ketchup
  • 3 tablespoons curry powder
  • 1 cup chicken broth
  • 1/3 cup water
  • salt and pepper
  • fresh cilantro (roughly chopped (optional))

In a large pot (or deep fry pan) over high heat, add oil, garlic, onions, bell pepper and celery. Cook for 5 minutes, until vegetable have soften. Add tomato and ginger and cook for 1 minute. Add water, stock and ground beef. Break up the ground beef as it is cooking and stir constantly until the meat has cooked through (about 3 minutes). Add chickpeas and stir well. Add ketchup and curry powder and stir well. Cover and cook on low (simmer) for 20 minutes, until vegetables are soft. Season with salt and pepper and serve with rice.

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