Warm Spiced Beef Curry and Rice

Warm Spiced Beef Curry with Rice

I am such a fan of Thai curry, that I don’t often (enough) think to make any other kind. I really do enjoy an Indian-inspired curry though, especially beef and especially on a cold, Winter day.

This warm-spiced beef curry cooks up beef that is fork-tender, with a lovely sauce, full of warm spices like ginger, cinnamon, clove and bay. The sauce also has tomatoes and coconut milk. Although it has coconut milk in it (optional, you can use regular milk), it isn’t predominant, like in a Thai curry. It is also mildly curry spiced, which is how I prefer my curries. It is a great dish to adjust to your taste though, by adding more or less of any of the spices or chutney (or up the crushed red pepper, if you’d like a bit more heat). Any way you make it, this is a warm and comforting dish.

I love this on the weekend, when I can start it in the early afternoon and then let it cook away on the stove-top until dinner. Then there’s just the rice and a veg to make later on. I love brown Basmati rice with this curry. I think you could very easily make in a slow-cooker as well. I’d just brown the meat separately, then throw it into the cooker with the sauce ingredients and let cook away. Take the lid off and simmer for a bit at the end, if needed to thicken the sauce a bit.

Warm Spiced Beef Curry with Rice
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Adapted from a Bon Apetit November 2000 recipe



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