30 min Loaded Beef Curry Potatoes

high protein WEEKNIGHt meal

Ready for a meal that’s so hearty, it’ll hug your soul and fuel your gains? Enter this epic high-protein Sri Lankan beef curry loaded potato situation! Crispy baked potatoes are piled high with tender, spiced-to-perfection beef curry, packed with the fiery flavors of Sri Lankan magic. The best part? It’s weeknight-friendly and perfect for meal prep with a simple spice blend!

It’s filling, flavorful, and straight-up comforting—kind of like a warm hug from your amma, but with a protein punch. Garnish with some chopped cilantro, a squeeze of lime, and maybe a dollop of yogurt if you’re feeling fancy. Trust me, your taste buds and your macros will thank you!

Serving Size:

4 servings

Time:

30 mins

Difficulty:

Easy

Ingredients

Beef Curry:
500g of beef chunks
8-10 curry leaves (or 2 bay leaves)
4 cloves of garlic
1” knob of ginger
2 green chili
1 tbsp of curry powder
1 tsp chili powder
1 tsp of cumin
1 tsp of salt
1/2 cup of water
1/2 cup of coconut milk
Roasted Potatoes:
5-6 small yellow potatoes
3 tsps of salt
1 tsp of baking soda
3 cloves of garlic
1 tsp of olive oil
1 tsp of chili flakes
4 sprigs of thyme

Directions

Marinate the beef with all the spices and let it sit for 10 minutes.
While the beef is soaking in the flavors, peel and cube the potatoes. Boil them until softened, then spread them out on a parchment-lined tray and roast at 420°F for 15 minutes.
As the potatoes roast, start preparing the beef curry. Heat a pan over medium-low heat and sauté the curry leaves, onion, garlic, ginger, and chilies until aromatic.
Add the marinated beef chunks and let them brown.
In a separate pan, heat some olive oil over medium-high heat. Add garlic, red chili flakes, thyme, and a pinch of salt. Let it sizzle for a minute, then remove from heat and set aside.
Once the beef is browned, pour in water and coconut milk. Simmer until the beef is tender and cooked through, then remove it from the heat.
When the potatoes are golden and crispy, take them out of the oven and toss them in the garlic-chili oil mixture for an extra burst of flavor.
To assemble, plate the roasted potatoes as the base, pile on a generous serving of the beef curry, and top it all off with chopped tomatoes and parsley for a fresh, vibrant finish. Dig in and enjoy!