Beef Curry

by carmenj

Prep time: 0:30 Overall time: 1:00

Servings: 8 servings

INGREDIENTS

Margarine
1 chunk of left over (cooked) Roast Beef cut into cubes
half a small red onion chopped or cut into half moons

1 Red Pepper (chopped into 1 inch pieces)
1 Yellow Pepper (chopped into 1 inch pieces)
handful of mushrooms (sliced is about 2 cups)

1 796 mL can of diced tomatoes (drain the juice out and reserve it in a separate container)

1 can of coconut milk (Thai Kitchen brand is best)
whip cream

Curry Powder (use mild, not medium or hot – I use a brand of Curry Powder from England, called “Sherbrookes” – if you can find it regular curry powder will do)
Salt
Fresh cracked Pepper
Hungarian Smoked Paprika (Hungarian if you can find it, but NOT Hot Hungarian Paprika, this will blow your head off - if not, then regular Spanish paprika will do)

INSTRUCTIONS

In a large frying pan or skillet, melt some margarine and add the Roast Beef and onions. Sprinkle generously with Curry Powder, a little pepper and salt to taste and Smoked Paprika. Fry them together until it looks like they might start to burn.

Then add the red pepper, yellow pepper, and mushroom and sprinkle a little more curry powder. Fry them a little more until the peppers start to soften. You may need to add a little more margarine if the pan gets too dry.

Add the tomatoes and coconut milk and simmer (so that it is bubbling a little bit) until some of the liquid evaporates and the peppers cook a little more. Add a little bit of whip cream to make the mixture a little creamier (1/4 cup approx, or to your own taste).

If you need more liquid – add a little of the tomato juice from the canned tomatoes.

Adjust the spices near the end to your own taste, will most likely need more salt, and curry powder. (Don’t be afraid to add more curry powder, if it is the mild flavoured one, it will be ok – it will only add flavour).

If you need to thicken up the sauce (I find that it needs thickening, just a little) – use a little bit of corn start mixed in some water (2 Tbsp. Corn starch in a ¼ cup water) – add only a little at a time, you won’t need much.

Serve with rice – Enjoy!

CHEF COMMENTS

I have tested this recipe over and over again and have finally 'honed' it to be a quick, easy curry that anyone can whip up with only a few ingredients. You won't need a tone of spices for this one!

Tagged: curry, indian add tags

Have you made it? What'd you think?

Log in to review this recipe.