Beef & Potato Curry
Source of Recipe
Canadian Living Magazine, March 1999
List of Ingredients
12 ounces ground round
1 medium chopped onion
2 large garlic cloves minced
2 tablespoons tomato paste
1 tablespoon curry paste OR 1 tablespoon curry powder
1 tablespoon minced ginger (fresh)
(original recipe called for 1/4 teaspoon salt )
4 medium potatoes peeled and diced
2 cups fat-free beef broth
1 1/2 cups frozen green peas
1/4 cup chopped parsley or fresh coriander Recipe
In large Dutch oven over medium-high heat, cook beef, breaking up with back of spoon, for about 7 minutes or until no longer pink. Drain in sieve; return to pan. Add onion, garlic, tomato paste, curry paste, ginger and salt; cook stirring for 5 minutes or until onion is softened.
Add potatoes and stock; bring to boil. Reduce heat, cover and simmer for 15 minutes. Stir in peas; cook, covered for 5 minutes or until potatoes and peas are tender. Stir in parsley or coriander if using
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