Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Cooked rice, for serving
Special equipment needed:
- Large skillet or wok
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, stirring occasionally, until browned and cooked through, about 8-10 minutes.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
3. Add the curry powder, cumin, coriander, turmeric, paprika, salt, and black pepper to the skillet and stir to combine.
4. Pour in the beef broth and diced tomatoes and stir to combine. Bring the mixture to a simmer and let cook for 10-15 minutes, until the liquid has reduced and thickened slightly.
5. Add the drained and rinsed chickpeas and frozen peas to the skillet and stir to combine. Let cook for an additional 5-10 minutes, until the peas are tender and the flavors have melded together.
6. Stir in the chopped cilantro and remove the skillet from the heat.
7. Serve the Mandugwa Curry over cooked rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the beef and onion
- Simmer for cooking the curry
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 28g
- Protein: 25g
- Fiber: 7g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for the ground beef
- Vegetable broth can be substituted for the beef broth for a vegetarian version
- Fresh tomatoes can be substituted for the canned tomatoes
Variations:
- Add diced potatoes or sweet potatoes to the curry for extra texture and flavor
- Use different vegetables, such as carrots or green beans, in place of the peas
- Add a dollop of plain yogurt or sour cream on top of the curry for a creamy finish
Tips and tricks:
- Make sure to brown the ground beef well before adding the onion and garlic to the skillet for maximum flavor
- Adjust the spices to your liking - add more or less depending on your taste preferences
- Let the curry simmer for at least 10-15 minutes to allow the flavors to meld together
Storage instructions:
- Store any leftover Mandugwa Curry in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the curry in a microwave-safe dish in the microwave for 1-2 minutes, or in a saucepan on the stove over medium heat until heated through
Presentation ideas:
- Serve the Mandugwa Curry in a large bowl or platter with the cooked rice on the side
- Garnish with additional chopped cilantro or sliced green onions for a pop of color
Pairings:
- Serve the Mandugwa Curry with a side of naan bread or pita bread for dipping
- Pair with a crisp green salad for a refreshing contrast to the warm and spicy curry
Suggested side dishes:
- Steamed or roasted vegetables, such as broccoli or cauliflower
- A side of fruit, such as sliced mango or pineapple
Troubleshooting advice:
- If the curry is too thick, add more beef broth or water to thin it out
- If the curry is too thin, let it simmer for a few more minutes to reduce and thicken the liquid
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked and safe to eat
- Store any leftover curry in the refrigerator within 2 hours of cooking to prevent bacterial growth
Food history:
- Mandugwa Curry is a fusion dish that combines Korean mandu (dumplings) with Indian curry flavors
Flavor profiles:
- The Mandugwa Curry is warm and spicy, with a complex blend of curry spices and the savory umami flavor of the ground beef
Serving suggestions:
- Serve the Mandugwa Curry family-style in a large bowl or platter, with the cooked rice on the side for guests to help themselves
- Add a sprinkle of chopped cilantro or sliced green onions on top of the curry for a pop of color and freshness
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Region: Korean