beef curry with potatoes and chickpeas

For most of my life, I refused to eat beef. Can you believe it? An American kid who hated hamburgers and hot dogs. I still don’t eat beef very often, but when I saw this recipe a few days ago, I knew I had to make it. This was an incredibly flavorful and delicious curry. I’m already looking forward to tomorrow’s leftovers. I made some slight changes to the original recipe, using ground spices instead of whole ones, using less meat and adding chickpeas, and going easy on the cayenne pepper. The original recipe called for two teaspoons of cayenne pepper, but the stuff I have is quite strong. So be careful to not go overboard with adding too much pepper.

Also, according to Google Analytics – I’ve had visitors from 90 countries this month alone. So for those who native languages is not English, I’ve added a widget on the left column that will translate my blog into several different languages. Food is, of course, a universal language.

Beef Curry with Potatoes and Chickpeas
(adapted from So I Married a Meat-a-holic)
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oil, butter, or ghee
1 lb beef cubes for stew
1 red onion, sliced
2″ piece ginger, finely chopped
4-7 cloves garlic, finely chopped
2 Thai chilis, slit
3 roma tomatoes, chopped
salt & pepper, to taste
cayenne pepper, to taste
1 tsp ground coriander
1 t turmeric
1/2 t ground cinnamon
1/4 t ground cardamom
2 potatoes, cut into bite sized pieces
1 15-oz can chickpeas, rinsed and drained
1/2 c coconut milk
handful of chopped cilantro, plus extra for garnish

Heat butter, oil, or ghee in a large stockpot. When hot, add onions and cook on high heat until the onions begin to brown. Add ginger, garlic, and chilis and stir until fragrant, or about a minute. Add the chopped tomatoes, salt & pepper, and spices. cook until the tomatoes begin to fall apart.

Now, add the beef and to the pot and pour just enough water into the saucepan to cover the meat. Cover and simmer for about 35 minutes. Add the potatoes to the pot and simmer for another half hour, or until the potatoes are done.

Add the coconut milk and chickpeas to the pot. Cook for another 10 minutes or so, to help blend the dish together. In the last few minutes of cooking, stir in the chopped cilantro. Season to taste. Serve with rice and/or flat bread Garnish with more cilantro.

Serves 4

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Related posts:

1. beef and okra stew with chickpeas
2. beef tagine with prunes and raisins
3. chicken tagine with chickpeas and apricots
4. basic red curry sauce
5. spicy chicken curry in red sauce

Tags: beef, curry, dinner, gluten-free, indian