Beef Curry With Jasmine Rice Recipes

BEEF CURRY WITH JASMINE RICE

Beef curry with jasmine rice image

Provided by James Martin

Yield Serves 1

Number Of Ingredients 11

Ingredients

1 tbsp olive oil
100g/3½oz rib-eye steak, cut into 5cm/2in pieces
salt and freshly ground black pepper
3 shallots, finely sliced
1 clove garlic, chopped
1 tsp tomato purée
1 tsp chilli powder
½ tsp turmeric powder
200ml/7fl oz coconut milk
250g/9oz jasmine rice, boiled until tender
20g/1oz chopped fresh coriander, to serve

Steps:

Heat the olive oil in a frying pan until almost smoking. Season the steak with salt and freshly ground black pepper and add to the pan. Brown on all sides, then remove.
Add two of the sliced shallots together with the garlic and cook until softened but not coloured. Add the tomato purée and spices, stir well and cook for one minute.
Put the steak back in the pan and add the coconut milk. Bring to the boil, then turn down the heat and simmer gently for 10 minutes.
Add the remaining shallot to the cooked and drained jasmine rice.
To serve, stir the coriander through the curry and serve with the jasmine rice.

BEEF CURRY WITH RICE

Beef Curry with Rice image

Instead of going out to a restaurant, I created this beef curry recipe using a chuck roast, spinach and spices for us to enjoy at home. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Time 5h

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1-1/2 teaspoons salt, divided
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1 boneless beef chuck roast (2 pounds), cut into 1 inch cubes
1 tablespoon olive oil
2 medium onions, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 teaspoons curry powder
1 teaspoon ground cumin
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup plain Greek yogurt
Hot cooked rice
Optional: Additional plain Greek yogurt and chopped red onion

Steps:

In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker., Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and if desired, additional yogurt and red onion.

Nutrition Facts : Calories 343 calories, Fat 20g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 707mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.

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