A tin of curry powder can be a tasty and versatile pantry staple. Here’s a simple beef curry recipe that uses curry powder and other staples.
With supermarkets now full of authentic curry pastes and curry mixes, why bother with that 70s throwback, the tin of curry powder?
Because it is its own unique blend of spices that gives your dishes a distinct flavour without the need for dozens of different spices in your pantry.
The simple beef curry like the one below is just one way to use curry powder.
Other uses for curry powder include tossing vegetables in it before roasting, adding to scrambled eggs, making curried egg and lettuce sandwiches (another throwback), mixing it through mayonnaise or adding a dash to soups like pumpkin soup.
Although my favourite way to use curry powder is to sprinkle it over poached eggs on toast.
But back to the beef curry.
Pantry Staple Beef Curry
Curry powder, vinegar, tomato paste, coconut milk, carrots, potatoes, onions, frozen vegetables…these are all ingredients that are useful to have on hand all the time.
These versatile ingredients form the backbone of hundreds of dishes. For this dish, we just had to add beef. Although you could definitely make this dish vegetarian by substituting the beef with more vegetables.
You don’t need to stick to the vegetables in the recipe – use up any vegetables you have on hand.
Capsicum, zucchini, peas and pumpkin would all work well in this dish.
Serve this dish with rice – another cheap pantry staple. And if you have some, a scattering of almonds give the curry a crunchy finish.
- 500g beef, cut into strips
- 1 onion, sliced
- 2 cloves of garlic, crushed
- 1 tsp ginger, minced
- 2 potatoes, diced
- 1-2 carrot, diced
- 1-2 Tbsp. curry powder (to taste)
- 1 Tbsp tomato paste
- 400 ml tin lite coconut milk
- 1 Tbsp vinegar
- salt to taste
- 1 cup green beans
- Heat pan to high and add some oil. Brown beef in batches and remove from pan.
- Lower the heat, add a little more oil and sauté onion until translucent. Add the garlic, ginger, curry powder and tomato paste and cook for a further minute or two.
- Add the potato and carrots. Return the meat to the pan.
- Stir in the coconut milk and vinegar. with the coconut cream and vinegar. Simmer gently until the vegetables are cooked through and the sauce has slightly reduced and thickened (approximately 20 minutes).
- Add the green beans and cook for a further 5 minutes until beans are cooked through. Season with salt to taste.
- Serve with rice.
Substitute beef with more vegetables for a vegetarian version.
This tastes nice topped with slivered almonds for crunch.
Amount Per Serving: Calories: 556Total Fat: 32gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 109mgSodium: 261mgCarbohydrates: 30gFiber: 6gSugar: 5gProtein: 38g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.