Stovetop Beef Curry
Stovetop Beef Curry
PREP TIME: 15 minutes
COOK TIME: 20 minutes
SERVES: 4
PREP TIME: 15 minutes
COOK TIME: 20 minutes
SERVES: 4
Stovetop Beef Curry
PREP TIME: 15 minutes
COOK TIME: 20 minutes
SERVES: 4
Ingredients
This recipe comes together easily and gives you tender beef in a savory creamy curry, full of fragrant spices. Make sure to serve with rice or naan to sop up the curry sauce.
- 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)
Preparation
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.
In Partnership With
Ingredients
This recipe comes together easily and gives you tender beef in a savory creamy curry, full of fragrant spices. Make sure to serve with rice or naan to sop up the curry sauce.
- 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)
Preparation
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.
In Partnership With
RECIPE TIP
You can use a coffee or spice grinder for the spices. If using your coffee grinder, do a small batch of coffee beans to help remove the aroma of the spices before your next batch of coffee! You can also use a mortar and pestle to grind the spices by hand.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Emily Richards
Nutritional Information
-
Calories480
-
Saturated5g
-
Fat22g
-
Cholesterol80mg
-
Sodium690mg
-
Fibre7g
-
Potassium800mg
-
Carbohydrate28g
-
Sugars10g
-
Iron33%
-
Vitamin C34%
-
Calcium250mg
-
Protein40g
-
Vitamin A17%
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
RECIPE TIP
You can use a coffee or spice grinder for the spices. If using your coffee grinder, do a small batch of coffee beans to help remove the aroma of the spices before your next batch of coffee! You can also use a mortar and pestle to grind the spices by hand.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Nutritional Information (Per Serving)
-
Calories480
-
Saturated5g
-
Fat22g
-
Cholesterol80mg
-
Sodium690mg
-
Fibre7g
-
Potassium800mg
-
Carbohydrate28g
-
Sugars10g
-
Iron33%
-
Vitamin C34%
-
Calcium250mg
-
Protein40g
-
Vitamin A17%
