BEEF CURRY
Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h50m
Number Of Ingredients 17
Steps:
- Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
- Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
- Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
- Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium
CHICKEN CURRY IN A HURRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
- Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
- Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.
PRAWN CURRY IN A HURRY
Minimum shopping, maximum taste. And if Indian cuisine is not your thing, make this Thai prawn curry with a simple switch
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.
Nutrition Facts : Calories 166 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.08 milligram of sodium
EASY BEEF CURRY
Another find from the paper, recipe written by Jeremy Vincent. This is wonderful Indian style meal, easy to make and I think is better than most you get at any Indian restaurant. I am posting as written, although I did make a few changes as I used light coconut cream and added parsley instead of coriander.
Provided by Tisme
Categories Curries
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the beef into cubes, removing any sinew or fatty tissue. Set aside.
- In a large heavy-based saucepan heat the oil & add the onion, ginger and garlic and stir until the onion is opaque. Add the curry powder, turmeric, mustard seeds, salt and vinegar. Stir for 3 minutes.
- Add the reserved beef pieces and stir to coat the meat with the spice mixture. Add the chilli, tomatoes, water, coconut cream and coriander (reserving some coriander to garnish the curry just before serving). Stir to combine and cover with a lid.
- Simmer for 2 hours over a medium heat until the meat is tender. Check for seasoning and adjust if necessary.
- To serve, scatter with reserved chopped coriander.
- Accompany with steamed rice, chutneys and wedges of lime or lemon to squeeze over at the table.
Nutrition Facts : Calories 614.4, Fat 31.9, SaturatedFat 20.8, Sodium 1220.2, Carbohydrate 82.7, Fiber 5, Sugar 69.3, Protein 4.5
CURRY IN A HURRY
Curry needn't be a chore-like undertaking - here's a curry you can prepare in minutes
Provided by Mary Cadogan
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
- Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.
Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 0.75 milligram of sodium
BEEF CURRY IN A HURRY
A fun, delicious curry in a hurry is made in 4 easy steps. An unusual grouping of flavors that really 'dance and sing'. This main dish is very adaptable using any assortment of chopped fresh veggies. Inventive, yet simple. Enjoy!
Provided by CWENGER
Categories Main Dish Recipes Curries
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
- While rice is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir in tomato sauce, curry powder, salt, and pepper. Simmer until liquid is almost absorbed, 5 to 7 minutes.
- Whisk vinegar and sugar together in a medium bowl. Add carrots, bell pepper, and cauliflower and toss until vegetables are coated with vinegar mixture.
- Puree peas with 2 tablespoons water in the bowl of a food processor until thick and smooth.
- Layer plates with rice, peas, beef, and vegetables.
Nutrition Facts : Calories 598.9 calories, Carbohydrate 79 g, Cholesterol 69.6 mg, Fat 19 g, Fiber 8.7 g, Protein 29.7 g, SaturatedFat 7.3 g, Sodium 723.5 mg, Sugar 26.5 g
EASY BEEF CURRY IN A HURRY
A great easy and tasty curry recipe from Campbell's soup. Easy to make and really doesnt take as much time as most curry recipes. We dont like things to hot, and never really eaten curry dishes, but this recipe introduced the family to curry, and the family really enjoyed the flavours of a light curry. I served over plain rice, but you could use your own preference..
Provided by Tisme
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Add the onion and curry paste and cook for 3 minutes. Add the beef and cook until browned.
- Add the soup and water. Bring to the boil, reduce heat and simmer uncovered, stirring occasionally, for 40 minutes or until beef is tender.
- Stir in tomatoes cook for 2 minutes until heated through.
- Stir in mint & serve with yoghurt and steamed rice.
Nutrition Facts : Calories 344.9, Fat 28.5, SaturatedFat 9.8, Cholesterol 31.5, Sodium 758.4, Carbohydrate 15.4, Fiber 4, Sugar 3.8, Protein 8.2
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