And the MOST easy.
If you’ve never had curry before (or like many I know, possibly cringe at the sound of the word itself), you have no idea what you’ve missed, dear friend! It’s the B-E-S-T.
Since this is a health food blog and alllll, let’s talk about the health benefits first, shall we? This recipe is loaded with Turmeric, which is naturally a very powerful anti-inflammatory and an amazing antioxidant. In addition to being gluten-free, we’ve got a little bit of kale and red peppers to sweeten the deal! 😉
Ok now that we got all that talked about, let’s talk about the gooood stuff. The flavor of this Beef Curry Rice Burger Bowl will knock your socks off! The curry powder that I use sooooo perfectly flavors the rice and soaks into it, so the rice is curry flavored (rather than a soup texture). While a lot of curry’s tend to be very sweet, this curry is more savory (with just a minor hint of sweet). And I’m not sure why, but there’s something about beef + curry rice that = heaven. YES. You’re just going to have to trust me on this one!
For this recipe I used the same Basmati rice that I used in my Rosemary and Mushroom Rice Pilaf recipe. Any type of rice will work, but this is by far my favorite! My husband made the little beef burger patties (as I joyfully welcomed him to) and seasoned them with a little bit of chili powder, paprika, sea salt, and pepper. The chili powder really adds a lot to them!
Here’s the recipe for the best evah Beef Curry Rice Burger Bowl:
Beef Curry Rice Burger Bowl
- 1 Tbsp coconut oil
- 1.5 tsp garlic clove
- 2 small red peppers (sliced)
- 1 1/4 cups dry basmati rice
- 2 cups vegetable broth
- 1 Tbsp curry powder
- 3-4 kale leaves
- 1/2 lb organic (95%, grass-fed lean ground beef)
- 2 tsp chili powder
- 1 tsp paprika
- 1 cup chickpeas
- In a saucepan, heat the coconut oil over medium heat until it becomes a liquid.
- Add in the garlic and red peppers, then slightly stir-fry for about 4 minutes. Add in the dry rice, coating it evenly with the mixture.
- Pour the vegetable broth over the rice and vegetables and bring to a boil. Once boiling, lower the heat.
- Add in the curry powder, stir, then cover and let the rice simmer for about 15-20 minutes.
- When the rice is finished, mix in the shredded kale leaves and remove the rice from heat. Salt/pepper to taste.
- While the rice is cooking, shape the beef into small burger patties (about 2 inches across each). This should make about 12 small burger patties. Season the patties with the chili powder, paprika, salt, and pepper, then thoroughly cook.
- Serve each dish with a serving of rice, 2 burger patties, and chickpeas. Enjoy!