Stretched - Out Beef Curry
From jo_jo_ba 12 years ago
- 2 hours to make
- Serves 6
With only ½ lb of ground beef, this sumptuous and spicy curry feeds a crowd easily with tons of veggies, rice and a secret protein addition – TVP! A lacing of coconut milk buffers the spice as well, while the sweetness from the peas and caramelized onion add a delicious balance. Read more Serves 4 very hungry or 6 average people, NI is for 6 servings. See less
Ingredients
- 1 ½ tbsp oil (not olive, you want something without flavour) shopping list
- 1 large, sweet onion, quartered and thinly sliced shopping list
- ½ tsp salt shopping list
- 2 tbsp curry powder shopping list
- 1 tsp cumin shopping list
- 1 tsp garam masala shopping list
- ½ tsp black pepper shopping list
- ¼ tsp cinnamon shopping list
- ½ tsp cayenne pepper shopping list
- ½ lb lean ground beef shopping list
- 3 cloves garlic, minced shopping list
- 2 ½ cups beef broth shopping list
- 1/3 cup coconut cream shopping list
- 2 cups water shopping list
- 1 ½ cups brown Basmati rice shopping list
- 1 ½ cups dry TVP granules shopping list
- 6 oz green beans, diced shopping list
- 6 oz cauliflower, chopped shopping list
- ½ cup frozen peas shopping list
How to make it
- In a large, heavy-bottomed pot over medium heat, warm the oil.
- Add the onion and reduce heat to medium-low. Cook, stirring occasionally, until browned. See Photo
- Stir in the spices to coat the onion, then raise the heat to medium high. See Photo
- Add the beef and the garlic and brown, taking care not to burn the garlic.
- Add the broth, coconut cream, water, rice and TVP, stirring well.
- Bring to a boil, then reduce heat and partially cover.
- Simmer for 30 minutes, stirring and adding liquid as necessary (though you want a thick, rich sauce).
- Stir in beans, cauliflower and peas.
- Cover and simmer 15-20 minutes longer.
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