Beef Curry

By á-14524

Ingredients

• 1 large onion, finely chopped
• 2 clove(s) (large) garlic, minced
• Salt
• Freshly ground pepper
• 1 1/2 cup(s) low-sodium chicken broth
• Chopped cilantro, warm naan, and steamed rice, for serving
• 2 tablespoon(s) minced fresh ginger
• 1 can(s) (14-ounce) unsweetened coconut milk
• 1 1/2 cup(s) frozen baby peas
• 1 1/2 tablespoon(s) Madras curry powder
• 1 large Yukon Gold potato, peeled and cut into 1/2-inch dice
• 1 1/2 pound(s) lean ground sirloin
• 1 can(s) (14-ounce) diced tomatoes with their juices

Preparation

Step 1

In a large, deep skillet, heat the oil. Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the onion, ginger, garlic, and curry powder and season with salt and pepper. Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk, and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.
Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through. Serve in bowls with cilantro, naan, and rice.