Beef curry in a hurry
This quick, weeknight curry can be combined with any vegetable such fresh green beans, asparagus, and red bell pepper.
—I have to be honest, this is another recipe where the idea came from Bon Appétit magazine. The idea behind it was an easy way to make curry on a week night.
Instead of amassing a ton of different spices and ingredients, this recipe calls for ginger, curry powder, and a lot of coconut milk along with beef and potatoes. I thought it was genius to use curry powder and coconut milk to produce an Indian-like dish when the craving strikes.
Since we have a freezer full of grass fed beef, I'm always looking for a different way to use it. But I had to ditch the potatoes in favor of vegetables. I imagine any vegetables could be subbed in or out of this mild curry, but the three times I've made it, I have enjoyed using fresh green beans, asparagus, and red bell pepper.
1 pound beef chuck roast
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons coconut oil
1 medium onion
1 pound green beans (about 2-1/2 cups)
1 bunch asparagus
1 medium red bell pepper
2 cloves garlic
1 (16 oz.) can coconut milk
2-1/2 tablespoons curry powder
cilantro leaves for garnish
lime for squeezing
extras: Thai chili pepper, lime slices
1. Trim and cut beef into 1-1/2 inch pieces. Peel and cut onions into slices. Wash and snap the ends off the green beans. Core the pepper and cut into slices. Wash the asparagus, trim off the woody ends, and cut remaining asparagus spears in half.
2. Sprinkle the beef with salt and pepper. Heat oil over medium heat in large skillet. Add beef and brown on both sides, about five minutes per side. Remove beef with a slotted spoon and set aside.
3. Using the same skillet, sauté the onion, green beans, asparagus, and peppers until tender, about 10 minutes. Peel the garlic cloves, put through a press, and sauté with the other vegetables for 30 seconds.
4. Return to meat to the skillet. Add the coconut milk and curry powder. Gently stir to combine. Cook over medium heat for 10 minutes.
5. Place on serving platter and squeeze the juice of 1/2 a lime on top.
6. Serve alone or over rice, spaghetti squash, or spiralized zucchini. Garnish with chopped cilantro, thinly sliced Thai pepper, or lime slices.
Related post on Yates Yummies: Stuffed Grilled Flank Steak
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