Curried Beef with Peas

Preparation info

  • Difficulty


  • Four to six


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 2 tablespoons butter
  • 2 medium-sized onions, chopped, (about cups)
  • pounds ground beef, round or chuck or, if you feel splashy, top sirloin
  • teaspoons salt
  • freshly ground black pepper to taste
  • 2 teaspoons curry powder
  • 1 tablespoon ground coriander
  • ¼ teaspoon crushed red pepper flakes or more to taste
  • 1 cup (8 ounces) canned, peeled Italian tomatoes
  • cups garden-fresh shelled green peas, if available or 1 ten-ounce package frozen green peas


  1. Melt the butter in a skillet and add the onions. Cook, stirring, until onions wilt. Add the meat, salt, pepper, curry powder, coriander, and pepper flakes. Break up the meat with the edge of a long-handled kitchen spoon. Cook for 10 minutes.

  2. Add the tomatoes. Simmer, covered, for 20 minutes more.

  3. Add the peas, cover again, and simmer until peas are tender, 5 to 10 minutes. Serve with rice.