Table of Contents
Quick Beef Curry
Speed - 87%
Simplicity - 89%
Tastiness - 100%
92%
Delicious!
This Quick Beef Curry is extremely delicious and it only takes 30 minutes to prepare. Perfect for a quick dinner.
Ingredients
- 10 oz beef sirloin
- 1 Yellow Onion
- 2 Garlic Cloves
- 1 Large Carrot
- 1 Large Zucchini
- 4 Medium Potatoes
- 3/4 cup Tomato Paste
- 1 tablespoon Mustard Seeds
- 1 teaspoon Curry Powder
- 1/2 teaspoon Garam Masala
- 2 tablespoons Butter
- Salt and Pepper to taste
- Fresh Coriander Leaves to garnish
- 3/4 cup Water or Vegetable Stock
- Heavy Cream to serve
Instructions
- Chop the meat in bite size pieces.
- Slice the carrots in thick slices.
- Slice the zucchini, and them cut the slices in quarters.
- Chop the onion thinly and slice the garlic.
- Bring a pot with salty water to a boil, and then add the potatoes. Cook for 20 minutes, until tender. Remove from water and let cool a little bit.
- Meanwhile, melt the butter in a cooking pot.
- Add the mustard seeds and cook for 1 minute until they start to pop.
- Stir in the onion and garlic and saute for 3-4 minutes until soft.
- Bring in the meat and cook for 1 minute, stirring, until a bit brown.
- Add the veggies, the tomato paste and the water/vegetable stock and stir.
- Season with salt and pepper to taste.
- Bring to a boil, reduce the heat and simmer for 15-20 minutes until the veggies are tender and the meat is cooked through.
- Five minutes before the cooking time is over, peel the potatoes, cut them in chunks and add to the pot.
- Bring to a quick boil and turn the heat off.
- Garnish with coriander leaves and serve.
Asian cuisine is full of flavors and original tastes. Curry dishes (whether they are made with meat or chickpeas or soy beans) are usually quite complicated and use many ingredients. It is true that the final result is xtremely delicious. The recipe below offers a quick and simple alternative to the classic one, yet delicious as well.
Curry is a versatile spice that goes well with all kind of dishes, especially meat and legumes. You will note the combination of aromas in the recipe, giving it an exotic taste. I love this beef curry because it doesn't take long to cook and it uses handy ingredients. It has a reach, creamy texture and will keep the hunger sensation away for hours.
You will definitely enjoy it on a cold day. Just imagine snow flakes outside the window and some delicious smell coming out of your pot. I would enjoy this curry hot, watching the snow. And it goes well with a glass of red wine 🙂
The amount of ingredients for the beef curry has been reduced to the minimum necessary to keep the dish tasty.
Prepare the vegetables. Slice the carrots in 0.5 inch thick slices. This way, they will remain a little bit crunchy and will have a stronger taste.
Slice the zucchini in thick slices and then cut each slice in quarters so you will get some chunks.
Chop the onion in small pieces.
And slice the garlic. I prefer using a ceramic knife for all the fruits and veggies because if they oxidize faster if they get in contact to stainless steel.
Bring a pot of salty water to a boil and add the potatoes. I used new potatoes because they cook faster. I always boil the potatoes with the skin on because it contains a great amount of iron. If you peel the potato, you will only get the starch which is not that healthy. So, I boil them separately and then add to the food I'm cooking. The only time I peel them is when I'm preparing fries.
While the potatoes are cooking, start preparing the curry. This recipe might seem a little bit complicated, but you can do things in parallel: you don't need to watch the potatoes, just let them boil and do something else meanwhile.
Such as melting the butter…
Add the mustard seeds and cook for about 1 minute, until they start to brown and pop out of the pot. They actually do that so take some extra care with them.
Keep stirring and add the onion and garlic. Saute for 3-4 minutes until soft. I love the smell that comes out of the pot when garlic is cooking. It tells me that I will eat some goodies.
Add the meat and let it brown a little bit on all sides. It shouldn't take more than 1-2 minutes. It doesn't need to be well done because it will cook more with the veggies. I prefer buying beef sirloin rather than other parts because it is tender and easier to cook. Others, like brisket, ribs, shank need marinating and a lot more time for cooking.
And now it's the time when everything comes together: the moment when you add the curry powder and garam masala. The last one is a combination of spices and it has a sweet scent. You might believe that is appropriate for desserts. On the contrary, it usually flavors the spicy dishes. Stir well to coat the beef.
Stir in the tomato paste. My mother-in-law makes some delicious cans for the winter: canned tomatoes and tomato paste (she uses tomatoes and Kapia peppers for this one) and I only use her cans, I never buy them. Also pour the water.
Add the veggies, cover and bring to a boil. Reduce the heat to low, and simmer for about 20-25 minutes until the vegetables are tender and the meat is cooked through.
When the potatoes are ready, peel them and cut in big chunks. I prefer them like this because you can definitely feel their taste.
Five minutes before the cooking time is over, add the potatoes so that they cook a little bit in the curry sauce. Stir gently, not to break them apart.
This is what your curry should look like. Now, if you prefer a hot dish (curry is a bit spicy, but that may not be enough for some), you may add a dried Chile pepper while cooking.
Garnish with coriander leaves and serve.
You may also add a tablespoon of heavy cream for a creamier texture. Enjoy!
Ingredients
- 10 oz beef sirloin
- 1 Yellow Onion
- 2 Garlic Cloves
- 1 Large Carrot
- 1 Large Zucchini
- 4 Medium Potatoes
- 3/4 cup Tomato Paste
- 1 tablespoon Mustard Seeds
- 1 teaspoon Curry Powder
- 1/2 teaspoon Garam Masala
- 2 tablespoons Butter
- Salt and Pepper to taste
- Fresh Coriander Leaves to garnish
- 3/4 cup Water or Vegetable Stock
- Heavy Cream to serve
Instructions
- Chop the meat in bite size pieces.
- Slice the carrots in thick slices.
- Slice the zucchini, and them cut the slices in quarters.
- Chop the onion thinly and slice the garlic.
- Bring a pot with salty water to a boil, and then add the potatoes. Cook for 20 minutes, until tender. Remove from water and let cool a little bit.
- Meanwhile, melt the butter in a cooking pot.
- Add the mustard seeds and cook for 1 minute until they start to pop.
- Stir in the onion and garlic and saute for 3-4 minutes until soft.
- Bring in the meat and cook for 1 minute, stirring, until a bit brown.
- Add the veggies, the tomato paste and the water/vegetable stock and stir.
- Season with salt and pepper to taste.
- Bring to a boil, reduce the heat and simmer for 15-20 minutes until the veggies are tender and the meat is cooked through.
- Five minutes before the cooking time is over, peel the potatoes, cut them in chunks and add to the pot.
- Bring to a quick boil and turn the heat off.
- Garnish with coriander leaves and serve.
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