Curry Favor Menu

29 November 2007

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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: