We’re pretty big fans of bowl recipes for dinner. They’re easy, delicious, and perfect for any sized household! And especially when they’re loaded with the savory and sweet spices that this curry recipe brings to the table. If you’ve been stuck in a dinner rut, then these Beef Curry Rice Burger Bowls are here to save the day!
You might also like: Asian Tofu Rice Bowls
Beef Curry Rice Burger Bowls (VIDEO)
Ingredients
We’re loving that these bowls are made with Mahatma® Jasmine Rice, one of our favorites for diverse dishes like this one! This soft, fluffy rice releases a sweet aroma while cooking and is perfect for curry recipes. It’s gluten-free, preservative free, and free of MSG!
With so many different variations of rice, we’re loving how Mahatma® Rice takes our weeknight dinners to the next level!
Curry Powder – We used a spicy curry powder blend in this recipe. However, any yellow curry powder will work! Feel free to adjust the level of spice by adding cayenne.
Mahatma® Jasmine Rice – As mentioned above, we love using Mahatma® Jasmine Rice for this recipe! It’s the perfect texture and brings out the delicious flavors of the curry.
Garlic – We used fresh garlic. However, garlic powder works great, too!
Vegetable Broth – Don’t have vegetable broth? Chicken broth is a great substitution!
Coconut Milk – We recommend using lite coconut milk to keep the curry from becoming too thick.
Tip: Adjust the thickness of the curry to taste by adding more broth to it at the end!
How to make one-pan Beef Curry Rice Burger Bowls
Here’s how to make these Beef Curry Rice Burger Bowls in one-pan (5 easy steps):
1. Make the burger patties.
2. Cook the peppers.
3. Cook the rice with the vegetable broth and curry powder.
4. Add in coconut milk, brown sugar, curry powder, chickpeas, and peppers.
5. Serve each bowl with curry rice, beef burger patties, and fresh kale leaves!
Tip: Want to save time? You can also cook the burger patties in the oven (instead of the pan) while you cook the curry rice!
Tips for making this recipe
- Feel free to make 6 large burger patties instead of 12 small patties. You can also make these into meatballs if that’s easier!
- This recipe is great as a freezer meal! Simply let cool, uncovered, in the refrigerator. Then place in an airtight container and freeze for up to 3 months!
More delicious weeknight dinners
Loving this recipe? Be sure to give it a rating below!
Beef Curry Rice Burger Bowls
Ingredients
- 1 lb grass-fed lean ground beef
- 2 tsp chili powder
- 1 tsp paprika
- salt/pepper
- 1 Tbsp coconut oil
- 2 garlic cloves (minced)
- 2 small red peppers (sliced)
- 1 cup Mahatma® Jasmine Rice
- 2 cups vegetable broth
- 1 cup lite coconut milk
- 1 Tbsp brown sugar
- 2 Tbsp curry powder
- 1 cup chickpeas (canned)
- 2 cups kale leaves
Instructions
- Mix the ground beef, chili powder, paprika, and salt/pepper together.
- Form about 12 small hamburger patties and set aside.
- In a large saucepan, heat up the coconut oil.
- Add in the minced garlic and sliced red peppers, cooking until the peppers are soft (about 10 minutes).
- Set the peppers aside.
- Cook the burger patties in the pan until fully cooked (about 15 minutes).
- Set the burger patties aside.
- Drain the fat from the pan and add in the rice.
- Add in the vegetable broth and bring to a boil.
- Once boiling, stir the rice and add in half of the curry powder.
- Reduce heat, cover, and let simmer for about 12-15 minutes.
- Add in the coconut milk, brown sugar, remaining curry powder, and chickpeas.
- Stir and cook for another 5-10 minutes.
- Add the peppers back into the curry.
- Serve the curry with the burger patties and fresh kale in each bowl.
Video
Notes
- Want to save time? You can also cook the burger patties in the oven (instead of the pan) while you cook the curry rice.
- Feel free to make 6 large burger patties instead of 12 small patties. You can also make these into meatballs if that’s easier!
- Adjust the thickness of the curry to taste by adding more broth to it at the end.
Angela Cardamone @marathonsandmotivation.com says:
I love a good curry dish! And these burger bowls did not disappoint, I can’t wait to make them again…YUM!!!
Julie @ Running in a Skirt says:
What a great recipe for a rice bowl! Love how you totally elevated the jasmine rice into a totally delish dinner idea.
Sarah says:
I can’t wait to make this again – it’s such a delicious combination of flavor! Love the idea of a burger bowl.
Deborah Brooks says:
My husband loves beef curry. The spicier the better around here. This would be an easy dish for me to make for him.
Mama Maggie's Kitchen says:
This Beef Curry Rice Burger is making my tummy growl!
Marina says:
Beef carry rice burger is simply delicious, love all the ingredients coming together
Emily Flint says:
This is such a creative way to have a burger with less carbs and veggies too!
Sanna says:
My boys will definitely try it out.
Sue says:
This burger bowl has a delicious and different combination of flavors. Definitely helps get me out of my dinner rut!
Chef Dennis says:
This Beef Curry Rice Burger Bowls is making my tummy growl.
Alexandra says:
This makes for an incredible dinner – so full of flavour and easy to prepare. Will be added to our regular meal rotation 🙂
Tatum says:
Hey there! Just found your site and I’m loving it so far! Quick question.. the chickpeas.. are they from a jar? Should we heat them or season them in any way? Or just throw them on cold?
Christine McMichael replied:
Great question! The chickpeas are canned. You can add them cold (which is what I often do) or heat them up on the stove or oven! Season to taste. I hope you enjoy the recipe!