If songs were paired with recipes, this recipe’s lyrics would be:
I think I love you, so what am I so afraid of?
I know some of you saw the word CURRY and ran screaming for the hills. Curry ain’t scary, y’all. It’s also not as ‘stinky’ as you’d think. I cook with curry probably 4 times a month, and no one has ever walked into the house complaining about my bad smellin’ business. Think of this little dish as Homemade Hamburger Helper: The Curry Edition.
I’ve used tons of different curry powders including some actually from India (thanks to my hubby for acting as the shipping department on that one). Curry powder is basically just a combination of a bunch of spices that you probably use and eat all the time. It’s nothing to be scared of, my friend. Just think of it as another tool for your cooking tool belt. I like the simple stuff like this one:
You can grab that guy at any grocery store, and it’s usually less than $3. I recently found a cool little speciality shop called Olive & Vine in City Centre here in Houston that has some great spices, olive oils, and balsamic vinegars. I snagged a Madras Curry Powder from them to try out. It’s fantastic! It has even more depth of flavor than the regular grocery store kind.
I’ve fed this to even the most skeptical of naysayers, and I promise you, they all loved it! It’s a comforting, hearty, flavorful, ONE POT dish that will leave you feeling all warm + fuzzy inside.
Another bonus to this dish is that it only comes in at 390 calories per serving [6 servings to this recipe] with 17g fat and 22g protein. If you have 3/4 cup of cooked rice with it, that adds about 150 calories. For a little more ‘sinful’ of a meal, try some warm naan with it to soak up the sauce. You’ll never walk by naan without your mouth watering again. Trust me.
I would normally cook this dish in my Dutch oven, but he was busy cooking something else that moment. I also already had about 3,284 dishes to do that day, so I opted for the dishwasher-friendly vessel to cook with.
This big guy also freezes very, very well. I usually freeze at least half of each batch I make, thaw it the night before we want to eat it, and then we chow down on it like I made it that same day. Winner, winner, curry dinner.
Beef and Potato Curry
1 lb. lean ground sirloin
1 large yellow onion, finely chopped
2 tbs. fresh ginger, grated or minced
3 garlic cloves, minced or pressed
2 tbs. curry powder
2 lbs. Yukon gold potatoes, quartered, skin-on
1½ cups beef stock
One 14-oz. can unsweetened coconut milk
One 14-oz. can diced tomatoes with their juices
1½ cups frozen baby peas
Chopped cilantro, warm naan and steamed rice, for serving
In a large skillet or Dutch oven, brown the meat over medium-high heat (about 5 minutes). Add in the onion, stir, and cook until onion is softened (about 3 minutes). Add ginger, garlic, and curry powder. Stir to combine. Cook until mixture is fragrant (about 2 minutes).
Add in the potato, beef stock, coconut milk, and tomatoes. Stir to combine and bring to a boil. Reduce heat to medium-low, partially cover, and cook until the potatoes are tender (about 15 minutes). Using the back of a spoon, crush about half of the potatoes. Add in the peas, stir, partially cover, and cook until the peas are done (about 10 minutes).
Serve over rice with warm naan on the side. Garnish with cilantro.