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. This recipe is very simple to prepare and then let it simmer for 50 minutes in the pan

Not-Too-Hot Beef Curry

 

 

 

 

 

 

 

 

Preparation time: 20 minutes
Cooking time: 50 minutes
Quantity: Serves 4

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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 cup of coconut cream
2 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 and 1/2 rounded tablespoons plain flour

 

Method:

Brown beef in oil. Add onion, garlic, capsicums and celery. Cook 5 minutes. Combine curry powder blend in a small bowl and stir it into the meat and vegetables. Add coconut cream, stock powder, salt and pepper. Simmer for about 50 minutes with the lid on the pan. Stir frequently.

Serves 4 with steamed rice or couscous.

 

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.

 

 

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