This meal is fantastic for athletes, carbs from the rice for fuel, protein from the beef for recovery and a nice kick from the spices.
Mild Beef Curry
Ingredients
- spray canola or olive oil
- 750g lean diced beef
- 1 large onion, chopped
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon curry powder
- 500mL (2 cups) Maggi Beef stock
- 1 red capsicum, chopped
- 2 carrots, sliced
- 500g potatoes, cut into 3cm pieces
Instructions
- Spray a large pan with oil and heat. Cook the meat over medium heat in two batches for 2-3 minutes or until well browned. Set aside. Spray a little more oil into the pan, add the onion and cook for 3 minutes or until soft. Add the garlic, ginger and curry powder and stirfry for about 30 seconds. Gradually add the stock, stirring to scrape the spices from the bottom of the pan. Return the meat to the pan. Bring to the boil, reduce the heat to low and cook, covered for 30 minutes or until the meat is tender. Uncover the pan for the last 15 minutes of cooking and stir regularly, so the gravy thickens. Serve with long-grain or basmati rice.
Notes
Hint: The flavour of curry improves overnight. Transfer to a bowl, cool, cover with plastic wrap and refrigerate until needed. You can also freeze curries in airtight containers.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously:
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