Curry Beef with Peas

Ingredients

• 2 Tbsp vegetable oil
• 3-4 cloves garlic
• 2 inches fresh ginger
• 1 1/2 Tbsp curry powder
• 1 tsp turmeric
• a pinch crushed red pepper, optional
• 1 lb. ground beef
• 1 medium potato
• 1 cup beef broth*
• 1 tsp flour
• 1/2 lb. frozen peas
• to taste salt

Directions

1. Peel and grate the ginger, then mince the garlic. A vegetable peeler works for the ginger, or you can use the edge of a spoon to scrape away the skin. Warm the vegetable oil over medium heat and cook the garlic and ginger for 2-3 minutes, just until they soften.
2. Sprinkle in the curry powder, turmeric, and red pepper flakes, then stir them through the aromatics and cook for about 1-2 minutes. Add the beef and keep cooking until it is browned all the way through.
3. As the beef cooks, peel the potato and dice it small. When the beef is cooked through, stir in the potato cubes, beef broth, and flour. Bring the skillet to a simmer and cook, stirring now and then, until the potatoes are soft and the liquid has mostly cooked away, about 15 minutes. If the pan dries out before the potatoes are done, add a little more water and let it keep cooking.
4. When the potatoes are tender, mix in the frozen peas and cook until they are hot. Taste, then add salt as needed. Serve it with rice or naan bread.