Save on Pinterest

Beef Curry with Rice

Instead of going out to a restaurant, I created this beef curry recipe using a chuck roast, spinach and spices for us to enjoy at home. —Nancy Heishman, Las Vegas, Nevada
  • Total Time
    Prep: 30 min. Cook: 4-1/2 hours
  • Makes
    6 servings

Ingredients

  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1 boneless beef chuck roast (2 pounds), cut into 1 inch cubes
  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup plain Greek yogurt
  • Hot cooked rice
  • Optional: Additional plain Greek yogurt and chopped red onion

Directions

  • In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker.
  • Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and if desired, additional yogurt and red onion.

To prepare in an electric pressure cooker: In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Add onions; cook and stir until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Add 3/4 cup water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Select saute setting and adjust for low heat. Add spinach; simmer, uncovered, until heated through and sauce is slightly thickened, 8-10 minutes, stirring occasionally. Press cancel. Just before serving, stir in yogurt. Serve with rice.
Nutrition Facts
1 serving: 343 calories, 20g fat (8g saturated fat), 106mg cholesterol, 707mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 33g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Christine
    Jan 15, 2021

    No joke, my family LOVES this recipe!! It can easily be varied for spice/heat. The spinach is innocuous-great because my boys usually hate it. They also grumbled when they found out there is yogurt in it, but you can’t taste it and it adds a nice, slight creaminess. They love eating it with Naan and rice. Extra bonus—as it is cooking in the crock pot, the entire house smells absolutely delicious!!! My son came down from his room as he was inhaling the aroma, started bouncing up and down, and said “When can we eat??!!??!!” BRAVA, Nancy!!!