Creamy Coconut Beef Mince Curry (Ground Beef Curry)
This creamy coconut mince curry (also known as a ground beef curry) is one of those magical family dinners that ticks all the boxes — budget-friendly, veggie-loaded, prep-ahead friendly, and best of all, kid-approved! If your children are anything like mine, they'll happily eat spaghetti bolognese on repeat — which is why it's such a win to have a comforting curry that uses the same familiar beef mince in a totally different way.
Why This Recipe
- Perfect for busy weeknights – You can prep it in advance and finish cooking in minutes.
- Great for picky eaters – Familiar mince texture, a creamy coconut sauce, and mild curry flavor make this a hit with kids.
- Hidden veggie bonus – Grated and visible vegetables boost nutrition while blending right in.
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- Beef mince / ground beef – Use regular or lean beef mince (ground beef), depending on your preference. For a more plant-forward option, substitute half the beef with cooked lentils or chickpeas — it’s still hearty and kid-approved.
- Vegetables – This recipe includes both hidden vegetables (grated carrot and zucchini) and visible ones (pumpkin and spinach) for a balanced boost. You can swap pumpkin for sweet potato if that's what you have on hand.
- Curry powder – A mild curry powder works well for kids. The recipe is also delicious with Thai yellow curry, Japanese-style curry cubes, or my homemade Mild Curry Spice Mix for Kids. Use what suits your family’s taste buds best.
- Coconut milk – Full-fat coconut milk gives the creamiest result. You can substitute with cream, evaporated milk, or a dairy-free alternative like oat or cashew cream if needed. Using options other than coconut milk will obviously change the flavour profile.
- Beef stock / broth – Either beef stock or beef broth will work here. Choose low-sodium if cooking for young children or babies.
- Optional sweetener – A spoon of brown sugar helps balance the flavors, especially with tangy tomatoes, but feel free to skip it.
Illustrated Step By Step Guide
Below are illustrated step-by-step instructions to make my XXX recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Sauté your grated veg
Let’s get things started with a flavour base. In a large pan, heat a splash of oil and throw in your finely diced onion, grated carrot, and zucchini. Yes, grating is a bit more work than chopping, but it melts right into the sauce — ideal for those suspicious little eaters. Cook for a few minutes until soft and just starting to catch some golden colour.
Step two: Add the mince
Now tip in your beef mince (or ground beef if you're in the US). Use your spoon to break it up as it browns — you want it in nice little pieces, not clumps. Cook it until there’s no more pink, and everything is evenly browned and combined with the softened veg.
Step three: Time for spice, tomato, and pumpkin
Sprinkle in your curry powder or spice mix — use whatever works for your family’s tastebuds, whether that’s my kid-friendly mix, a Thai yellow blend, or even Japanese curry cubes. Give it a minute or two to toast and bloom in the pan — this step makes all the difference.
Then add your diced pumpkin, the tinned tomatoes, and about a cup of beef stock or broth. Stir everything together and bring it up to a gentle simmer.
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Step four: Simmer until tender
Now simmer and let the mince curry bubble away for about 10-15 minutes. You’re aiming for the pumpkin to be soft and the sauce to reduce quite a bit. It should be hearty, not soupy — but don’t worry if you need to add a splash more liquid as it cooks.
At this point, you can totally hit pause. Cool the curry down, then pop it in the fridge or freezer to finish off later — ideal for busy weeknights!
Step five: Add coconut milk and spinach to finish
When you’re ready to eat, bring the curry back up to a simmer and stir in the coconut milk (so creamy!) and a couple of handfuls of baby spinach. The greens will wilt down in just a minute or two. If you’re using brown sugar, stir that in too — it’s optional, but I find it helps mellow the tomatoes and round out the flavour.
And just like that, dinner’s done!
Top Tips
Here is how you can make these coconut beef mince curry perfectly every time!
- Dice pumpkin small so it cooks through quickly.
- Double the batch and freeze one for later.
- Add cooked lentils or chickpeas for a budget stretch or plant boost.
- This curry pairs beautifully with basmati rice, roti, or even cauliflower rice for a lighter option.
- This recipe will work with ground turkey or chicken mince, but you may need a splash more oil for richness.
- Freeze after simmering the pumpkin but before adding the coconut milk and spinach. Reheat and finish with coconut milk when ready to serve.
How to Make This Recipe Suitable For Baby Led Weaning
- Use a low- or no-salt stock and skip the added sugar.
- Serve with soft rice or mashed vegetables. You can also blend or mash the sauce slightly to make it easier for younger babies to scoop.
Creamy Coconut Beef Mince Curry (Ground Beef Curry)
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Ingredients
- ½ medium brown onion (finely diced) (finely diced)
- 1 medium carrot (grated) (grated)
- 1 medium zucchini (grated)
- 2 cups butternut or pumpkin (1 cm diced) 250 grams
- 1-2 cups baby spinach leaves
- 2 Tablespoons olive oil
- 500 grams beef mince approximately 1 pound ground beef
- 2 - 3 Tablespoons mild curry spice mix
- 1-1½ cups beef stock
- 1 can chopped tomatoes 400 grams / 14 ounce
- 1 Tablespoon brown sugar optional
- 1 can coconut milk 400 mls / 13.5 ounce
Instructions
- Prepare your vegetables, Finely dice the onion, grate carrot and zucchini, dice the pumpkin
- Prep your veg:Finely dice the onion, grate the carrot and zucchini, and dice the pumpkin into small 1cm cubes.
- Cook the base:In a large pan, heat the oil. Add the onion, carrot, and zucchini and sauté until soft and just beginning to brown.
- Brown the mince:Add the beef mince (ground beef) and cook until browned, breaking it up as you go.
- Add spices:Stir in the curry powder or paste. Cook for 1–2 minutes until fragrant.
- Simmer with veggies:Add chopped tomatoes, 1 cup of beef stock, and the pumpkin. Simmer for about 10 minutes or until pumpkin is tender and the sauce is reduced. Add more stock or water if needed (ie if the pumpkin is not tender but there is no liquid left, add more stock to continue cooking) you do want the mini mixture to be fairly dry at this stage though)Make-ahead option:At this stage, you can cool the curry and refrigerate or freeze it. Finish it later in just minutes!
- Finish with coconut milk & spinach:Bring curry back to a simmer if reheating. Stir in the brown sugar (if using), coconut milk, and spinach. Simmer until spinach wilts and sauce is creamy.
- Season to taste:Add salt, pepper, or a pinch of chili flakes if desired.
Video
Notes
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
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My son only really enjoys 2 meals- curry and Bolognese, so this was a winner for us! Creamy and tasty Thank you!
made for a Wednesday evening unexpected dinner.Everybody loved it !!
Delicious! I didn't have any spinach or corgette so I just added another carrot and some frozen peas and green beans... will absolutely make it again.