Curry Favor Menu

Sorta-Singaporean Beef Curry
braised beef, chickpeas, coconut milk, butternut squash

Sorta-Singaporean Beef Curry
A delicious curry that is actually pretty healthy, I’m pretty sure that this would also be very tasty as a vegetarian curry, maybe using mushrooms or pre-cooked tofu. It’s not a very thick curry, so be sure to serve it with lots of rice. It has a pretty long list of ingredients, but once they’re all chopped its very straight-forward. Time-saving tip: make your other half do all the chopping before you get home.

• 4 garlic cloves
• 1 T grated ginger
• 2-3 red chilies, deseeded and roughly chopped
• 1 t tumeric powder
• 600g/21oz braised beef, cubed
• 1 medium butternut squash, peeled and cubed (about 350g)
• 6 shallots, chopped
• 1 large cinnamon stick
• 1 bay leaf
• 6 cardommon pods
• 400ml can light coconut milk
• 500ml chicken stock
• 410g can of chickpeas

Use a small food processor or a mortar and pestle to grind garlic, ginger, chilies and tumeric into a rough paste. Add a pinch of salt. Put all ingredients except chickpeas in a big pot and bring to a boil. Simmer gently for 1 hour, stirring occasionally. Add chickpeas and simmer an additional 30 minutes. Serve with rice.