Best Fragrant Beef Curry With Rice Recipes

BEEF CURRY WITH RICE

Beef Curry with Rice image

Instead of going out to a restaurant, I created this beef curry recipe using a chuck roast, spinach and spices for us to enjoy at home. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Time 5h

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1-1/2 teaspoons salt, divided
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1 boneless beef chuck roast (2 pounds), cut into 1 inch cubes
1 tablespoon olive oil
2 medium onions, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 teaspoons curry powder
1 teaspoon ground cumin
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup plain Greek yogurt
Hot cooked rice
Optional: Additional plain Greek yogurt and chopped red onion

Steps:

In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker., Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and if desired, additional yogurt and red onion.

Nutrition Facts : Calories 343 calories, Fat 20g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 707mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.

FRAGRANT BEEF CURRY

Fragrant Beef Curry image

Make and share this Fragrant Beef Curry recipe from Food.com.

Provided by English_Rose

Categories Curries

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons oil
2 1/4 lbs stewing beef, cut into chunks and seasoned with salt and pepper
1 onion, sliced
2 red chili peppers, sliced
1 1/2 tablespoons red curry paste (thai)
1 3/4 cups coconut milk
7/8 cup beef broth
2 sweet potatoes, peeled and cut into chunks
2 teaspoons fish sauce
2 teaspoons soy sauce
2 ounces cashew nuts, toasted
1 ounce cilantro, chopped

Steps:

Heat 2 tablespooons of the oil in a large casserole dish and brown the beef on all sides. Set aside, add 1 1/4 cups cold water to the dih and scrape the bottom of the pan with a wooden spoon. Retain these juices.
Heat the remaining oil and cook the onion and chili peppers for 5 mins until soft.
Add the curry paste and turn up the heat for 2 mins or until the onion is going a light brown in colour.
Return the beef to the pan along with the beef juices, coconut milk and broth.
Cook, uncovered, over a very gentle heat for 1 1/2 hours so that it is barely simmering and the beef becomes tender.
If the coconut milk boils it will split so keep an eye on it.
Once the beef is quite tender, add the sweet potatoes and cook for 20 mins or until they are soft.
Season with the fish sauce and soy sauce.
Sprinkle with cashew nuts and cilantro and serve with a bowl of rice on the side.

FRAGRANT BEEF CURRY WITH RICE

Fragrant Beef Curry with Rice image

"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later."

Categories Beef Garlic Onion Rice Tomato Stew Curry Fall Cinnamon Clove Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 teaspoon dried crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, quartered
3 tablespoons Major Grey chutney
3 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons curry powder
1/2 teaspoon salt
Hot cooked rice

Steps:

Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.