Best Curried Beef With Winter Vegetables Recipes

WINTER VEGETABLE CURRY

Winter Vegetable Curry image

There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique. The recipe, however, may be used as a template for any number of variations. Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year. Just don't forget to remove the whole chiles before eating.

Provided by David Tanis

Categories dinner, lunch, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

3 tablespoons untoasted sesame oil or vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 2-inch piece of ginger, grated
6 small garlic cloves, minced
4 small hot red Asian chiles or Mexican chiles de árbol
1 large onion, diced, about 2 cups
Salt and pepper
2 tablespoons tomato paste
2 cups delicata squash, unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes
1 cup parsnips, hard center core removed, in 1-inch slices or chunks
1/2 pound tiny potatoes, such as fingerlings, halved
2 cups small florets of cauliflower
1 cup cooked chickpeas, preferably home-cooked and the liquid reserved
Cilantro sprigs, for garnish
Steamed basmati rice (optional)
Apple raita (optional), see recipe

Steps:

Put oil in a wide, heavy pot over medium-high heat. When oil is wavy, add cumin seeds and coriander seeds and let sizzle for about 1 minute. Add turmeric, cayenne, ginger, garlic and chiles and stir to coat.
Add onion and season generously with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes. Add tomato paste and stir to coat. Add squash, parsnips and potatoes, salt lightly, then add 3 cups chickpea cooking liquid or water, or enough to just cover vegetables. Bring to a boil, then reduce heat to maintain a brisk simmer. Cover and cook until vegetables are tender but firm, about 15 minutes.
Add cauliflower and chickpeas and stir gently to combine. Cover and continue cooking 5 to 8 minutes more, until cauliflower is tender. Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl. Remove chiles and garnish with cilantro sprigs. Serve with steamed basmati rice and apple raita, if desired.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 582 milligrams, Sugar 8 grams, TransFat 0 grams

CURRIED COCONUT BEEF WITH WINTER VEGETABLES

Curried Coconut Beef with Winter Vegetables image

Give a tropical twist with coconut milk and curry powder to regular beef and baked it with winter vegetables that's perfect for dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h55m

Yield 6

Number Of Ingredients 14

Ingredients

1 can (14 ounces) coconut milk (not cream of coconut)
1 tablespoon vegetable oil
2 pounds beef stew meat
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 1/2 tablespoons curry powder
1 tablespoon packed brown sugar
2 tablespoons lemon juice
3 medium carrots, chopped (1 1/2 cups)
2 medium parsnips, peeled and chopped (1 cup)
1 1/2 cups chopped peeled sweet potatoes
1 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro, if desired

Steps:

Heat oven to 350°. Heat oil in 4-quart ovenproof Dutch oven over medium-high heat. Cook beef in oil, stirring occasionally, until brown.
Stir in onion and garlic. Cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in curry powder, coconut milk, brown sugar and lemon juice. Cover and place in oven; bake about 1 hour or until beef is tender.
Stir in remaining ingredients except cilantro. Cover and bake about 30 minutes or until vegetables are tender. Garnish with cilantro.

Nutrition Facts : Calories 495, Carbohydrate 35 g, Cholesterol 80 mg, Fiber 7 g, Protein 30 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 510 mg

CURRIED COCONUT BEEF WITH WINTER VEGETABLES

Curried Coconut Beef With Winter Vegetables image

Make and share this Curried Coconut Beef With Winter Vegetables recipe from Food.com.

Provided by KitchenLW

Categories Winter

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
2 lbs beef stew meat
1 large onion, chopped
2 garlic cloves, finely chopped
1 1/2 tablespoons curry powder
1 (14 ounce) can coconut milk
1 tablespoon packed brown sugar
2 tablespoons lemon juice
3 medium carrots, chopped
2 medium parsnips, peeled and chopped
1 1/2 cups sweet potatoes, peeled and chopped
1 teaspoon salt
1/4 teaspoon pepper
chopped fresh cilantro, if desired

Steps:

Heat oven to 350°F Heat oil in 4-quart ovenproof dutchoven over medium-high heat. Cook beef in oil, stirring occasionaly until brown.
Stir in onion, and garlic. Cook 2-3 minutes, stirring occasionally, until onion is crisp-tender. Stir in curry powder, coconut milk, brown sugar and lemon juice. Cover and place in oven; bake about 1 hour or until beef is tender.
Stir in remaining ingredients except cilantro. Cover and bake about 30 minutes or until vegetables are tender. Garnish with cilantro.

Nutrition Facts : Calories 528, Fat 20.7, SaturatedFat 14, Cholesterol 96.8, Sodium 575.4, Carbohydrate 52.9, Fiber 3, Sugar 41.9, Protein 35.1

CURRIED BEEF WITH WINTER VEGETABLES

Curried Beef with Winter Vegetables image

The UK has a large Indian/Pakistani population, so curry is a popular meal where I live. I don't like hot curries, but mild ones are a nice change. This is a mild curried beef recipe with root vegetables. It's very filling and goes nicely with brown basmati rice. Chinese Five Spice is a mixture of aniseed, cinnamon, fennel, pepper, and cloves.

Provided by OLENAJOY

Categories Indian Recipes

Time 2h5m

Yield 8

Number Of Ingredients 18

Ingredients

½ pound beef for stew, such as beef chuck roast, cut into 1-inch chunks
3 tablespoons olive oil
2 (3 inch) pieces fresh ginger root, peeled and diced
3 cloves garlic, minced
2 onions, peeled and diced
2 celery ribs, chopped
2 tablespoons curry powder, or to taste
2 teaspoons coriander powder
1 teaspoon Asian five-spice powder
1 teaspoon ground turmeric
2 carrots, peeled and sliced
parsnips, peeled and sliced
2 potatoes, peeled and cubed
1 zucchini, sliced
2 apples - peeled, cored and chopped
1 cup raisins
1 cup cashews
½ cup water

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
Bake in preheated oven until heated through, about 1 hour.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 40.7 g, Cholesterol 15.6 mg, Fat 17.5 g, Fiber 5.1 g, Protein 10.3 g, SaturatedFat 3.9 g, Sodium 158.9 mg, Sugar 17.2 g