Nov 8, 2011

Beef & Broccoli Curry

Curry powder is one of my most favorite smells in all the world. It’s right up there with honeysuckle and freshly baked bread. I add obscene amounts of curry powder to my curries. And every time I open the bottle I shove it right under my nose and inhale the heavenly scent.

I admit I haven’t perfected curry. I still can’t beat the Red Curry from Siam Cafe in South Nashville. That holds the honor of the best curry I’ve ever put in my mouth. But when it comes to a quick and easy meal that will feed a whole family on a chilly winter’s night, you can’t beat this recipe. Add or subtract ingredients as you wish. I usually have ground beef on hand, but lamb cutlets would probably be my first choice.

Beef & Broccoli Curry

Ingredients:

1 onion, choppped

2 cloves garlic, chopped

1 liter chicken stock

1 can chopped tomatoes in juice

1-2 c. cooked chickpeas

1 c. broccoli florets

1/2 lb. beef or lamb

bay leaf

curry powder, a lot

1/4 tsp. cayenne pepper

sea salt to taste

1 Tbsp. finely chopped parsley

1 can coconut milk (full fat)

Directions:

Heat a small amount of oil in the bottom of a large stock pot. Saute the garlic and onion over medium heat until onions are softened. Add broccoli and spices and cook for a further few minutes.

Add stock, chopped tomatoes, chickpeas, meat, and bay leaf and bring to a boil. Reduce heat and allow to simmer for 10-20 minutes to let the flavors meld.

Add parsley and coconut milk just before serving and adjust seasoning to taste.

Serve your curry with brown rice or quinoa with some veggies & hummus on the side. If you opt for the quinoa, make life easier and cook up some extra for tomorrow’s lunch. One of my favorite quinoa dishes is an Orange Fennel Quinoa Salad.

Is your favorite curry from a Thai or Indian cafe or do you have a favorite recipe?

This post is linked to Sunday School, Slightly Indulgent Tuesday