Beef Curry Rice Burger Bowls

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

• Thai Coconut Curry Shrimp
• BBQ Chicken Power Bowls
• Borscht Stew
• Easy Spicy Vegan Potato Curry

Loving this recipe? Be sure to give it a rating below!

5 from 15 votes

Print Recipe

Beef Curry Rice Burger Bowls

This easy, one-pan Beef Curry Rice Burger Bowls recipe is loaded with flavor! Delicious curry rice, chickpeas, fresh red peppers, and chili burger patties over a little bit of peppery kale. Perfect for a delicious, healthy weeknight dinner that the entire family will love!

Course: Dinner

Cuisine: Asian

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 6 Servings

Calories: 357 kcal

Author: Christine McMichael

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.

Nutrition

Calories: 357 kcal | Carbohydrates: 38 g | Protein: 20 g | Fat: 13 g | Saturated Fat: 7 g | Cholesterol: 49 mg | Sodium: 491 mg | Potassium: 532 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 3576 IU | Vitamin C: 59 mg | Calcium: 74 mg | Iron: 4 mg

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