Skip to Content

Easy Curry Beef Bowls

A bowl with ground beef, rice and vegetables with the text "Easy and delicious curry ground beef bowls"

Need an easy, flavorful weeknight dinner? These Easy Curry Beef Bowls are done in 30 minutes! Full of vegetables and great as leftovers!

Looking for something different for dinner this week?

Bowls are currently one of my favorite ways to eat a meal. You add in a protein, carb, and vegetables, and boom. Dinner.

A bowl with ground beef, rice, and vegetables

The best part is, you can mix-and-match basically anything and it’ll still work. Make a Mexican bowl, an Italian bowl, Asian bowl…

Spices and a container of red curry paste

I bought this container of red curry paste at my favorite International grocery store, Jungle Jim’s. It’s HUGE, which means it’ll basically last forever.

And I’m a huge fan of anything curry (Especially my Green Chicken Curry), so I quickly thought of many ways to use up this bad boy. A tablespoon here or there in a dish creates So. Much. Flavor.

After making semi-traditional chicken curry, I began to wonder: How else can I create a curry-flavored recipe?

Roasted vegetables on a baking sheet

Then I realized I could combine my love for bowls with an Asian flair. And thus, these easy Curry Ground Beef Bowls were born.

A package of grass-fed ground beef

What kind of ground beef can you use?

The one I used in this recipe was 93% lean grass-fed ground beef I found at my local grocery outlet. You can use whatever type of ground beef you want- or even ground turkey or ground chicken. Any of these would work.

Is this a good weeknight meal for busy people?

Yes! There are so many ways to make cooking time a lot faster.

  • Instead of regular bagged rice, cook instant rice.
  • Instead of roasting vegetables, throw a bag of frozen stir fry veggies in the microwave.

Both of those can shave off about 20 minutes, with cooking the ground beef being the only “hard” part!

Do I have to use red curry paste?

There are many types of curry paste out there. Red, green, golden… each has a different flavor, so feel free to experiment!

How to make Curry Ground Beef Bowls

A skillet with onions cooking

Start by drizzling some olive oil onto a pan, then add diced onions and cook 1-2 minutes until translucent.

At this point, you can start cooking your rice. I love my rice cooker because it’s totally hands-off!

A skillet with onions and ground beef cooking

Add the ground beef and cook until fully browned, between 7-10 minutes.

A skillet with ground beef, onions, and spices

Then add the curry paste and spices. You may want to add a couple tablespoons of water here to help the curry paste spread evenly.

Cook for about 5 minutes, and the meat is done!

A bowl with ground beef, rice, and vegetables

Like I said, I serve this bowl-style with rice and vegetables. This day I roasted broccoli and zucchini, but you can add your favorites:

  • Carrots
  • Cabbage
  • Sugar snap peas
  • Water chestnuts
  • Cauliflower

Leave a comment and tell me: What type of curry paste is your favorite? I’ve only tried red and green but want to branch out!

Easy Curry Beef Bowls

Easy Curry Beef Bowls

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Need an easy, flavorful weeknight dinner? These Easy Curry Beef Bowls are done in 30 minutes! Full of vegetables and great as leftovers!


  • 1 onion, chopped
  • 1 tablespoon olive oil
  • 1 pound ground beef (Ground turkey is fine too)
  • 1 cup Jasmine rice, uncooked
  • 2 tablespoons red curry paste
  • 1-2 tablespoons water
  • 2 teaspoons curry powder
  • 4 cups broccoli, chopped
  • 4 cups zucchini, chopped


  • Preheat the oven to 400 degrees. Cook the Jasmine rice according to the directions on the bag.
  • Place broccoli and zucchini on a baking sheet and sprinkle with salt and pepper. Roast for 20 minutes.
  • In a large skillet, add olive oil, onions, and ground beef. Cook until the meat is no longer pink and the onions are translucent.
  • Drain the skillet and add curry paste, water, and curry powder. Stir well, cooking another 1-2 minutes until the curry paste is fully cooked into the meat.
  • Divide evenly into 4 bowls: About 3/4 cup meat, 1/2 cup rice, and 1 cup each broccoli and zucchini. Leftovers can remain in the fridge for up to a week.
  • Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 498Total Fat: 25gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 101mgSodium: 351mgCarbohydrates: 33gFiber: 9gSugar: 7gProtein: 39g

    This post may contain affiliate links. Please refer to my disclosure policy for more information.

    Skip to Recipe