Curried Beef Pita Pockets

Total Time:Prep: 5 min. Cook: 30 min.

Recipe by Mary Ann Kosmas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 03, 2023

If there are people in your family who think they won’t like the taste of curry, serve this. They’ll be curry lovers forever! —Mary Ann Kosmas, Minneapolis, Minnesota

Health tip
  • A simple switch to 90% lean ground beef would save 4g fat per serving; use 95% lean to save 8g per serving.
    • TEST KITCHEN APPROVED

    Curried Beef Pita Pockets

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    Yield:4 servings
    Prep:5 min
    Cook:30 min
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    Ingredients

    • 1 pound ground beef
    • 1 medium onion, chopped
    • 1 garlic clove, halved
    • 1 tablespoon curry powder
    • 1/2 cup water
    • 1/2 teaspoon salt
    • 1/2 teaspoon sugar
    • 1/4 teaspoon pepper
    • 1 medium tomato, seeded and diced
    • 1 medium zucchini, diced
    • 8 pita pocket halves
    • Refrigerated tzatziki sauce, optional
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    Directions

    1. 1
      In a large cast-iron or other heavy skillet, brown ground beef with the onion, garlic and curry; drain, discarding garlic. Stir in the water, salt, sugar and pepper. Cover and simmer 15 minutes.
    2. 2
      Add tomato and zucchini; cook just until heated through. Spoon meat mixture into pita breads. If desired, serve with tzatziki sauce.

    Nutrition Facts

    2 filled pita halves: 393 calories, 14g fat (5g saturated fat), 70mg cholesterol, 665mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 27g protein.
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