I really like a good curry, but not a super *hot* one. The great thing about making your own curries, is you control the amount of spice and may also customize them to your liking! This delicious recipe is on today’s dinner menu, and goes great with naan bread and chutney.
1 pound stewing beef, patted dry with paper towels and well browned
1 large onion, chopped
2 cloves garlic, minced
1 TBSP curry powder
1 TBSP garam masala powder
hot chili pepper flakes to taste
2 small packets beef bouillon
3 cups water
1 14 oz can coconut milk
1 red pepper, chopped
2 medium potatoes, peeled and chopped
2 stalks celery, chopped
Brown beef and add onion, garlic, dry spices and bouillon. Add water and let simmer on low heat for about 45 minutes to reduce. Add coconut milk red pepper, potatoes and celery. Cook for another hour or so on low-medium heat to reduce and thicken. Serve hot with basmati rice.
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