Beef Curry Rice Burger Bowls

Close up of Beef Curry Rice Burger Bowl.

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

Cook Time 45

Total Time 55

Servings Servings

Calories 357kcal

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