Healthy Beef Curry

My mother in law taught me this flavorful dish. I had it at her place the first time my then "boyfriend" invited me over to meet his family. Le me tell you...it wasn't long before I fell in love with his mom's cooking! For me, that woman's cooking topped anything I've ever tasted in my life. She has a knack with spices and if you know me, you know how I love the beautiful aromas and tastes of great spices. My mother in law knew exactly what spice go well with others...and a meal made by her was the biggest treat for me. 

Of course, I asked for the recipe from the first bite. Soon, I realized how simple it is to make and how versatile this meal can be because I can always change the beef for lamb, bison or even chicken if I wanted to. Besides, I can even use the slow cooker to make it (though when it comes to meat chunks, I always prefer using the pressure cooker as it makes the meat ULTRA tender) or simply allow it to simmer on the stove for an hour or so.

The trick here again, is in the mixture of the spices used. In this recipe, the flavors are coming not just from the powder form but also from the fresh ginger root, garlic and onion combined with all the other spices. I suggest you give it a try as this is one heck of an easy, yummy and SUPER filling meal (40 g of protein per portion!!)

So if you're not sure what to make tonight, stop at the grocery store on your way back from work and pick-up the following items. In no time, you'll whip up a meal that is so delish, your family will beg you to make it for them again:

My Healthy Beef Curry

My Healthy Beef Curry

Ingredients

  • 1 1/2 LBS of beef cubes (trimmed, extra lean with no visible fat)
  • 2 medium potatoes 
  • 1/2 can diced tomatoes (or 3 fresh ones - diced)
  • 1 cup chopped parsley (fresh, rinsed)
  • 1 knob ginger root (peeled and chopped into 4 pieces)
  • 4 garlic cloves (peeled)
  • 1 large onion (yellow or white, cut into quarters) 
  • 2 TBS salt
  • 1 TBS ground coriander
  • 1 TBS ground cumin
  • 1 tsp turmeric 
  • 1 TBS chili flakes (optional)
  • 1 TBS coconut oil (olive or canola oil will do as well)

Method

  1. In a blender, put the ginger root, onion and garlic together and blend until smooth (might need to add a 1/8 cup of water to help with the blending)
  2. In a large pot, heat the oil on medium heat (2 mins)
  3. Put the beef chunks, the salt and the spices in the pot and sauté until beef turns brownish in color
  4. Add the ginger, garlic, onion mixture onto the beef
  5. Add the potatoes
  6. Sauté again for another 5-10 minutes (can increase heat to medium-high if need be)
  7. Add the tomatoes
  8. Stir everything together and bring to a boil
  9. Cover and keep on low heat (with a little boil) for at least 1 hour. Beef chunks take long to tenderize. Ideally, I would leave it on the stove for 2 hours, checking every half hour to make sure nothing sticks to the bottom of the pot. If you see the liquids drying up too fast (I doubt this will happen, but sometimes it does if your heat is on high for too long), simply add a bit of water (anywhere from 1/4 to 1/2 cup water would do).
  10. When ready, sprinkle with parsley leaves and serve with a side of Basmati rice or steamed veggies (or both!)
  11. **If you use a pressure cooker like me, I would do all the steps directly in the pressure cooker, but make sure to add at least 1 cup of water before you cover it. You'd need to let it cook for 12 to 15 minutes. This is plenty of time to get your meat "fall-off-the-bone-soft" and the flavors blended in nicely.
  12. Enjoy!

**Weight Watchers: 4 servings - 10 Smart Points/serving