Serves 6
2 Tbl EVOO
1 large onion, diced
1 Tbl grated ginger*
4 cloves garlic, chopped
2 jalapeños, minced
2 Tbl brown sugar
2 Tbl curry powder**
1 (27 oz) canned tomatoes
3 cups coconut milk (Approx 2 cans)***
3 pounds beef stew meat
1/4 cup greek yogurt
salt
– In large pan, heat the olive oil
– Add onion, ginger, garlic and saute until the onions are tender
– Add the jalapeños, brown sugar, and curry and cook quickly
– Add the tomatoes and coconut milk and bring to a boil
(At this point, can move everything into a crock pot, if preferred)
– Add the meat
– Simmer until the meat is very tender
– Add the yogurt and salt. Serve over rice.
*The ginger is super good in this dish, I suggest adding more
**Note- a simpler curry powder is:
1/2 tsp turmeric
1 tsp ground cumin powder
1/2 tsp ground coriander powder
1/2 red chili powder, to taste
***When I recently made this, I did half a recipe, so I technically needed only one can of coconut milk. But I ended up adding more while it was cooking, as the sauce cooks down quite a bit and I thought I needed more liquid to keep it from burning.
This recipe turns out much better on the stove than it does in the crock pot.
Source: Caprial and John’s cooking class.
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