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Indian Beef Curry

Indian Beef Curry

Everyone loves a good Indian Beef Curry, this recipe is definitely one of those to keep in the books!

Beef Vindaloo Curry on Tumeric Rice
Beef Vindaloo Curry on Tumeric Rice

Ingredients

  • 1 onion, finely chopped
  • 1 bunch coriander, stalk and leaves chopped separately.
  • 2 cloves garlic
  • 3cm ginger, peeled, grated
  • 1/3 cup curry paste (see Chefs Tip)
  • 400mL can coconut milk
  • 1.5kg beef (chuck steak), cubed
  • 2 potatoes, chopped
  • 1/2 cup dried brown lentils, rinsed
  • 1/2 cup frozen peas, defrosted
Spicy Indian Beef Curry Dish
Spicy Indian Beef Curry Dish

Step 1

Heat oil in Pressure Cooker on medium. Sauté onion, coriander stalks, garlic and ginger for 2-3 minutes, until tender.

Step 2

Add curry paste and cook for 4-5 minutes, stirring often. Pour in coconut milk. Simmer, stirring, for 1-2 minutes. Add beef, potato and lentils to Pressure Cooker.

Step 3

Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)

Step 4

Once at pressure, turn down the heat and cook for 20 minutes.

Step 5

Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few second.

Step 6

Remove lid and stir through peas and coriander leaves. Serve with rice.

Chef’s Tips

Diced lamb or chicken thighs can also be used in place of beef.

Indian Beef Curry Served with Pappadums.

Indian Beef Curry

Everyone loves a good curry, this recipe is definitely one of those to keep in the books!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 48 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 1 onion (finely chopped)
  • 1 bunch coriander, stalk and leaves chopped separately
  • 2 cloves garlic
  • 3 cm ginger (peeled, grated)
  • 1/3 cup curry paste (see Chefs Tip)
  • 400 mL can coconut milk
  • 1.5 kg beef (chuck steak) (cubed)
  • 2 potatoes (chopped)
  • 1/2 cup dried brown lentils (rinsed)
  • 1/2 cup frozen peas (defrosted)

Instructions
 

  • Heat oil in Pressure Cooker on medium. Sauté onion, coriander stalks, garlic and ginger for 2-3 minutes, until tender.
  • Add curry paste and cook for 4-5 minutes, stirring often. Pour in coconut milk. Simmer, stirring, for 1-2 minutes. Add beef, potato and lentils to Pressure Cooker.
  • Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
  • Once at pressure, turn down the heat and cook for 20 minutes.
  • Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few second.
  • Remove lid and stir through peas and coriander leaves. Serve with rice.

Notes

Diced lamb or chicken thighs can also be used in place of beef.

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