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
Details
Cooking time 45mins
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.
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