One-pot not-too-hot curry

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PREP TIME

45 min

Makes

6 to 8 servings

* PLUS Cooking time: 240 minutes

Ingredients

  • 1.5 kg lean stewing beef
  • 1/4 cup all-purpose flour
  • 2 tbsp vegetable oil
  • 1 large onion , thinly sliced
  • 2 large carrots , thinly sliced
  • 5 large garlic cloves , minced
  • 1/4 cup finely chopped fresh or bottled ginger
  • 2 tbsp curry powder , mild, medium or hot
  • 1 tbsp cumin
  • 1 tsp salt
  • 1/4 tsp cayenne pepper , optional
  • 796-mL can undrained diced or plum tomatoes
  • 1 1/2 cups water
  • 1/2 cup raisins , or chopped apricots (calcium rich)
  • 5 medium potatoes
  • 2 cups fresh or frozen peas , calcium rich
  • 1/4 cup chopped fresh coriander , optional
  • 1/2 cup light sour cream , or yogurt (calcium rich)

Instructions

  • Cut beef into 1-inch (2.5-cm) cubes. Dry with paper towels. Toss with flour. Heat 1 tablespoon (15 mL) oil in a wide saucepan set over medium-high heat. Add about half of beef in a single layer, browning on all sides. Reduce heat if needed. Remove and repeat with remaining oil and beef. Discard remaining flour. Remove beef. Pour off any fat left in pan.
  • Reduce heat to medium and add onion, carrots and garlic. Sauté until onion has softened, about 5 minutes. Stir in ginger, curry, cumin and salt. For a hotter curry, add cayenne. Cook 1 minute, stirring constantly. Add tomatoes and beef, including juices. Stir in 1 cup (250 mL) water and raisins. Break up any whole tomatoes. Bring to a boil, stirring and scraping bottom often. Skim off any foam. Curry will taste strongly of ginger, but this will mellow. Cover and reduce heat to low. Simmer about 1-1/2 hours. Check after 1 hour and stir in more water to keep beef just covered.
  • Meanwhile, peel potatoes and cut into 1-inch (2.5-cm) cubes. You should have about 6 cups (1.5 L). Add to curry after 1-1/2 hours of cooking. Add more water, if needed. Cover and continue simmering until potatoes and beef are tender, stirring often, about 60 minutes more. Stir in peas and coriander. When peas are cooked, serve with a big dollop of sour cream. Or cover and refrigerate for up to 2 days or freeze.

Nutrition (per serving)

  • Calories
  • 496,
  • Protein
  • 44.2 g,
  • Carbohydrates
  • 41.5 g,
  • Fat
  • 17.2 g,
  • Fibre
  • 5.2 g,
  • Sodium
  • 619 mg.

From flavorfully mild to blistering hot, our curry can be as spicy as you wish. It is a perfect make-ahead dish because the flavor improves with overnight chilling.

Entertaining tip

For an easy buffet, serve a big bowl of hot curry surrounded by small bowls of sour cream or cucumber raita, chopped coriander, chopped salted cashews, raisins and shredded coconut.