Aromatic Beef Curry
- Prep Time: 10 min.
- Cook Time: 20 min.
- Serves: 4
Recipe Provided By: Reader's Digest
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Ingredients
- 1 tablespoon sunflower oil
- 1 large onion, thinly sliced
- 2 cups sliced white mushrooms
- 14 ounces sirloin steak, trimmed of fat and cut into thin strips
- 1 1/2 teaspoons bottled chopped ginger in oil
- 2 garlic cloves, crushed
- 1/2 teaspoon crushed dried red chiles
- 2 teaspoons ground coriander
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon turmeric
- 1/4 teaspoon grated nutmeg
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon cornstarch mixed with
- 1 tablespoon water
- 1 1/4 cups plain whole milk yogurt
- 1 tablespoon honey
- 4 ounces young spinach leaves
- Fresh juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro, plus extra leaves to garnish
- 1 1/2 cups basmati rice, well rinsed
- 1 cinnamon stick
- 8 pods green cardamom, cracked
- 1/2 lemon, juiced
- Salt
Nutrition Info
Per Serving
- Calories: 561 kcal
- |
- Carbohydrates: 82 g
- |
- Dietary Fiber: 4 g
- |
- Fat: 12 g
- |
- Protein: 33 g
- |
- Sugars: 13 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
Cooking Directions
- Heat the oil in a large saucepan over high heat. Add the onion and mushrooms and saute until the onion slices begin to color, about 2 minutes.
- Add the beef together with the ginger, garlic, chiles, ground coriander, cardamom, turmeric, and nutmeg. Stir-fry 2 minutes, then add the tomatoes with their juice and the cornstarch mixture. Bring to a boil, stirring. Stir in the yogurt and honey. Bring back to a boil, then reduce the heat, cover, and simmer 20 minutes.
- Meanwhile, prepare the cardamom rice. Put 2 cups cold water in a saucepan over high heat and bring to a boil. Add the rice, cinnamon stick, and cardamom pods. Bring back to a boil, then cover tightly and simmer until the rice is tender, 10 minutes. Drain off any excess water and return the rice to the saucepan. Stir in the lemon juice and keep covered until the curry is ready to serve.
- Stir the spinach, lime juice, and chopped cilantro into the curry and let the leaves wilt down into the sauce. To serve, spoon the curry over the rice and garnish with fresh cilantro leaves.
Yield: 4 servings
3. Still Hungry?
This will satisfy even the most demanding curry addict. Tender sirloin steak is quickly cooked with lots of spices, tomatoes, mushrooms, and spinach, with yogurt added to give a luxurious taste. Served with cardamom-spiced rice, it makes a healthy and nutritious meal.
Notes:
Some More Ideas
If you like a hot curry, add 1/2 fresh red chile to the sauce toward the end of the cooking time. The chile can be left in the sauce or discarded before serving.
Make Thai-style Pork and Potato Curry. Lightly saute the onion and garlic in the oil with 7 ounces scrubbed and diced new potatoes, 5 minutes. Stir in 10 ounces thinly sliced pork tenderloin, and 2 tablespoons Thai red curry paste. Cook until brown, about 2 minutes. Add the canned tomatoes, 2/3 cup vegetable stock, and 2/3 cup chopped ready-to-eat dried apricots. Bring to a boil, then cover and simmer until the pork is tender, about 20 minutes. Mix 1/2 teaspoon cornstarch with 1 tablespoon cold water and stir into the curry with 2/3 cup plain whole-milk yogurt, 1 teaspoon sugar, and the spinach. Cook until the leaves wilt down into the sauce. Serve on plain rice.
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Needs some changes...
~Stacy~ - August 22, 2007 10:00:20 AM PSTWas this review helpful to you? Yes - No Report Abuse
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