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Indian Beef Curry

Updated April 15, 2016

Cookbook

Now Eat This!

Published by Ballantine Books

This image courtesy of Joseph DeLeo

Editor's Note: This Indian Beef Curry recipe is chock-full of savory beef and sauteed vegetables, creating a dish that's full of flavor. Greek yogurt lends the curry a creamy consistency without adding a lot of fat, while garlic and basil give the curry powder a little extra kick. Unlike some other Indian curry recipes, this one doesn't take long to make - it cooks up in less than 30 minutes, making it a perfect last-minute dinner dish! Bring it to a dinner party for a surefire conversation starter.
Few dishes are as tasty and flavorful as a good curry. Unfortunately, the amount of ghee (clarified butter) and full-fat yogurt used in a typical curry makes for a lot of XXL T-shirts. Here, lean, tender beef, intense seasoning, lots of fresh vegetables, and 5%-fat yogurt make for a skinny jeans day instead.

Serves4

Cooking MethodSauteeing

CostSplurge

Easy

OccasionCasual Dinner Party

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Gluten-free, Healthy, Low Carb, Peanut Free, Soy Free, Tree Nut Free

MealDinner

Taste and TextureCreamy, Herby, Meaty, Rich, Savory, Spiced, Umami

Ingredients

  • Nonstick cooking spray
  • 1 pound lean filet mignon, cut into 1-inch cubes
  • 4 cups cauliflower florets
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 4 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 tablespoon fish sauce
  • One 7-ounce container 5% Greek yogurt
  • 1 cup fresh basil, roughly chopped
  • Salt and freshly ground black pepper

Instructions

  1. Heat a large cast-iron pan over high heat. When pan is hot, spray it with cooking spray and add the meat. Cook, stirring once, until the meat is golden brown and medium-rare in the center, about 4 minutes. Transfer the meat to a platter and tent it with foil to keep it warm.

  2. Spray the pan again with cooking spray and add the cauliflower, bell-pepper, and garlic. Cover the pan and saute the vegetables, stirring occasionally, until they are crisp-tender, about 7 minutes. Reduce the heat if necessary.

  3. Add the curry powder to the pan and stir to incorporate it. Remove the pan from the heat and add the fish sauce. Return the meat to the pan. Stir in the yogurt and basil. Season with salt and pepper to taste, and serve immediately.

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Agh! this, by no means, is an Indian beef curry. We DO NOT USE FISH SAUCE, Bell Peppers, Cauliflowers, or BASIL. Besides, a typical Indian Beef curry mostly does not have ghee, and its calorific value is even less than this. So, sorry. Not convincing an Indian with this really absurd and bad recipe. Call it something else if you please.

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