Not-Too-Hot  Beef Curry
 

My family are not curry people.  We have two recipes we generally use and neither of them are hot - not by curry standards anyway.

The links below are not my recipes but you may find them interesting anyway.
 

To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.

Ingredients:

500 gm (1 pound) beef, diced
1 tablespoon oil
1 onion, diced
2 cloves garlic, chipped finely
1/2 red capsicum (pepper)
1/2 green capsicum (pepper)
2 sticks of celery, chopped
1/2 cup of coconut milk
1 cup water
1 teaspoon stock powder
Salt and pepper

Curry powder blend:
1 and 1/2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1 teaspoon mild paprika
Tiny pinch cayenne pepper
1 tablespoon plain flour
 

Method:

Brown beef in oil.  Add onion, garlic, capsicums and celery.  Cook briefly.  Combine curry powder blend and stir into meat and vegetables.  Add coconut milk, water and stock cube.  Simmer till cooked.

Serves 4 with steamed rice.

Notes:

If you don't have beef then lamb or chicken will substitute quite well.
Carrots would be a good alternative if you don't have celery on hand.
A fruity addition is one green cooking apple, peeled, cored and cubed.

Food Facts:

Onions are high in energy and have good amounts of B6, B1, and Folic acid in them.  They contain chemicals which fight free radicals in our bodies.  Free radicals cause disease and destruction in our cells.  Onions have anti-viral, anti-fungal and anti-bacterial properties in them.  These properties are most potent when the onion is eaten raw.  Onions raise the levels of beneficial HDL cholesterol and they lower the levels of the bad LDL cholesterol. 

Capsicums are from the nightshade family.  They originated in Central and South America.  They come in an amazing array of colours from bright red, yellows, oranges, purples and greens.  Capsicums can be eaten in their raw form or they can be cooked.  They range from very mild spiciness to extremely hot!  Most species of capsicums contain capsaicin which is the chemical that causes the hot burning sensation when they are eaten. they are good sources of vitamin C.

    Back to the main index for the Recipe Pages