Ingredients with Measurements:
- 1 lb beef, cut into cubes
- 2 large potatoes, peeled and cut into cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp chili powder
- 1 can coconut milk
- 1 cup beef broth
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion, garlic, and ginger to the pot and cook until softened, about 3-5 minutes.
5. Add the curry powder, cumin, coriander, turmeric, and chili powder to the pot and stir to combine.
6. Add the potatoes to the pot and stir to coat with the spices.
7. Add the beef back to the pot and pour in the coconut milk and beef broth.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the potatoes are tender and the beef is cooked through.
9. Season with salt and pepper to taste.
10. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the beef, then low heat for simmering the curry.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- You can use chicken or lamb instead of beef.
- Sweet potatoes or yams can be used instead of regular potatoes.
- You can use vegetable broth instead of beef broth.
Variations:
- Add chopped tomatoes or tomato paste for a richer flavor.
- Add chopped carrots or bell peppers for extra vegetables.
- Use different spices, such as garam masala or cardamom, for a different flavor profile.
Tips and tricks:
- Cut the beef and potatoes into similar-sized pieces for even cooking.
- Use a wooden spoon or spatula to stir the curry to avoid breaking up the potatoes.
- Taste the curry as it cooks and adjust the seasoning as needed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or on a platter, garnished with fresh cilantro.
Garnishes:
Fresh cilantro or chopped scallions.
Pairings:
Serve the curry with steamed rice or naan bread.
Suggested side dishes:
Cucumber salad or roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, add more beef broth or water to thin it out.
- If the curry is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry is a popular dish in many cultures, including Chinese, Indian, and Thai cuisine.
Flavor profiles:
This Chinese Potato and Beef Curry is spicy, savory, and slightly sweet from the coconut milk.
Serving suggestions:
Serve the curry with steamed rice or naan bread for a complete meal.
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