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
Beef Curry with Rice Recipe photo by Taste of Home
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.
