Beef Curry
HB-5437 · Hand-built original · Indian
Beef cubes simmered in a tomato curry with garam masala, curry powder, coriander and turmeric.
IndianDinner, Main Course40 minServes 5429 kcalGluten-freeDairy-freeEgg-freeDiabetic
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:5quantities adjust to match
Ingredients
- 2 pounds chuck roast, (diced into ¾-1 inch cubes)
- 1 cup diced onion, (about 1 medium onion)
- 1 tablespoon minced garlic, (about 4 cloves)
- 1 tablespoon minced ginger, (1 large knob)
- 1 tablespoon garam masala
- 3 teaspoons curry powder
- 2 teaspoons ground coriander
- 1 teaspoon mustard powder
- 1 teaspoon salt, (more to taste)
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- 3 tablespoons vegetable oil
- 2 (14.5-ounce) cans diced tomatoes, (with their juice)
- 1 cup water
- 1 bay leaf
Method
- Heat the oil in a large pot and brown the beef in batches. Set aside.
- Cook the onion in the same pot until softened, then add the garlic and ginger.
- Stir in the garam masala, curry powder, coriander, mustard powder, salt, turmeric and chilli powder and cook 1 minute.
- Add the tomatoes, water and bay leaf and return the beef.
- Cover and simmer about 30 minutes, or longer on low heat, until the beef is tender and the sauce has thickened.
- Remove the bay leaf, adjust the salt, and serve with rice.
Prep: 10 min · Cook: 30 min · Total: 40 min
Nutrition (per serving, where published)
429 kcalCalories
36 gProtein
5 gCarbs
30 gFat
2 gFibre
1 gSugars
623 mgSodium
125 mgCholesterol
1 servingServing