Tender beef in a sauce full of spice and with a creamy texture you will want to have some rice or naan around to wipe up your bowl! Brought to you in partnership with Osteoporosis Canada.
Stovetop Beef Curry
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes 4 servings
Ingredients
4 EACH whole cloves and green cardamom pods
1 small star anise
1 tsp (5 mL) fennel seeds
¾ tsp (3 mL) salt, divided
¼ tsp (1 mL) each ground cinnamon and pepper
3 tbsp (30 mL) canola or vegetable oil, divided
1 lb (500 g) Beef Stir-Fry Strips or Top Sirloin Steak, thinly sliced
1 red onion, thinly sliced
3 cloves garlic, minced
1 can (14 oz/398 mL) chickpeas, drained and rinsed
1 tbsp (15 mL) minced gingerroot
2 tsp (10 mL) EACH ground coriander and garam masala
Pinch cayenne pepper
1 cup (250 mL) evaporated milk
1 tomato, diced
2 cups (500 mL) baby spinach
Red chili pepper, thinly sliced (optional)
Instructions
- Combine cloves, cardamom, star anise and fennel in spice or coffee grinder; grind until fine. Transfer to a large bowl; stir in ½ tsp (2 mL) of the salt, the cinnamon and pepper. Add beef and toss well to coat all over.
- Heat 2 tbsp (30 mL) of the oil over medium-high heat in a saucepan or deep skillet. Add beef and cook for about 1 minute per side or until browned but still pink inside. Transfer to a plate.
- Reduce heat to medium and add remaining oil to pan. Cook onion and garlic, stirring, for 5 minutes or until starting to brown. Add chickpeas, gingerroot, coriander, garam masala and cayenne; cook, stirring, for 2 minutes. Stir in evaporated milk, tomato and remaining salt; bring to a simmer scraping up any brown bits from pan. Return beef and any accumulated juices to pan. Stir in spinach and simmer for about 5 minutes or until sauce is slightly thickened. Sprinkle with red chili pepper, if desired.
