If you prefer your curry to be mild instead of incendiary, this recipe is for you. I actually don’t mind a very spicy version, but when serving a meal for guests I usually tone it down just to be safe. This recipe from Food and Wine magazine was another great recommendation by our friend Cindy. I made it over the holidays for my stepson and his girlfriend, and we all loved it. I served it over white rice, but it coud lalso be enjoyed as a stew, with soft naan bread. The potatoes make it almost a complete meal.
KEEMA BEEF CURRY
(adapted from Food and Wine Magazine, January 2012)
1 TB canola oil
1 pound lean ground sirloin
1/2 pound ground turkey (or use all beef, omitting the turkey)
1 shallot, finely chopped
2 TB minced fresh ginger
1 garlic clove, minced (optional)
1 + ½ TB Madras curry powder
salt and freshly ground pepper to taste
1 large Yukon Gold potato, cut into 1/2-inch dice
1 + ½ cups chicken broth
1 can (14-ounce) unsweetened coconut milk (light is perfect)
1 can (14-ounce) diced tomatoes with their juices
1 + 1/2 cups frozen baby peas
Chopped cilantro to taste (optional)
In a large, deep skillet, heat the oil. Add the ground beef and turkey (if using) and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the shallot, ginger, garlic and curry powder and season with salt and pepper.
Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.
Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through. Serve in bowls with cilantro, if you like.
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My only modification of the recipe was to use some ground turkey together with the beef. Not so much to make it lighter, but to use some ground turkey I had bought with the firm intention of making meatballs. It turns out that the intention was not as firm as I thought, so a mixed-meat curry was born. As I mentioned, this version is mild, if you like more spice, use a hotter curry mix or add more pepper or even a red pepper sauce (my never-ending love for Sriracha shows). I love the inclusion of potatoes and the trick of mashing some of them to add body to the curry. And the green peas give that boost of color and a healthy “feel”.
Cindy, thank you once again for another winner!
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