Easy Beef Curry
Ingredients
The beef and vegetables
-
2
pounds
boneless chuck roast, cut into chunks
-
1
large
onion, sliced
-
3
cloves
garlic, minced
-
1
piece
ginger, grated (2-inch long)
The spices
-
½
teaspoon
cinnamon
-
¼
teaspoon
cayenne pepper
-
3
tablespoons
curry powder
-
salt
to taste
-
pepper
to taste
The sauce
-
3
tablespoons
neutral cooking oil, divided
-
1
cup
chopped tomatoes
-
1½
cups
milk of choice, at room temperature
-
2
bay leaves
For serving (optional)
-
rice
optional, for serving
-
naan
warmed, optional, for serving
-
lime wedges
optional, for serving
Instructions
- 1. Season the beef with salt and pepper and set aside.
- 2. Heat 2 tablespoons of oil in a dutch oven over medium heat.
- 3. Brown the beef on all sides for about 2 minutes per side, cooking in batches if necessary.
- 4. Transfer the browned beef to a large bowl and set aside.
- 5. Add the remaining tablespoon of oil to the dutch oven and sauté the onions, garlic, and ginger for 2 to 3 minutes until fragrant.
- 6. Stir in the cinnamon, cayenne pepper, curry powder, and chopped tomatoes.
- 7. Slowly add the milk and bring the mixture to a simmer.
- 8. Return the beef to the dutch oven, add bay leaves, and bring to a boil.
- 9. Reduce the heat to low, cover, and simmer for 2 hours or until the meat is tender.
- 10. After 2 hours, uncover and bring to a boil again to thicken the sauce. Season with salt and pepper as needed.
- 11. Serve warm with rice, naan, and lime wedges.
Nutrition Facts (estimated)
Servings
8
Calories
287
Total fat
18g
Total carbohydrates
7g
Total protein
24g
Sodium
157mg
Cholesterol
83mg
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