A mild beef curry recipe that is beautifully healthy, low in calories and just packed full of flavour! It’s made with a range of spices that will have your tongue tingling with delight, and not burning alight!
The reason for this mild beef curry?
Well, I can eat my curry exceedingly hot but I do need to remember that not everyone is like me in having an asbestos mouth, hence this “mild” beef curry. 🙂
I think I was lucky enough to gain my asbestos mouth and my asbestos hands by dealing with lots of really hot food and their associated dishes, when I worked as a kitchen porter in the woodlands hotel during my student days in Dundee. Ah, those days……
Recently there have been a number of vegetarian dishes on the blog and I’ve been extolling the benefits of following a diet rich in vegetables, pulses, nuts, seeds and fresh fruit, like the Mediterranean diet which Lynne and I will generally try to do.
So, on occasion when we do have beef, it’ll be something really special with the beef, and only the best qualify lean Scottish beef. Something like this mild beef curry, one of our Sunday curry favourites!
- Low fat cooking spray
- 2 large onions, diced
- 3 garlic cloves, crushed
- 150ml warm water
- 2 green chillies, seeds removed and chopped
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 2 tsp. mild chilli powder
- 1 tsp. ground ginger
- 500g lean beef, cubed
- 1 tsp. tamarind pulp
- 1 tbsp. chopped coriander
- Spray the bottom of a casserole / large pan with the low fat cooking spray about 5 times. Turn the heat on high, then once the oil begins to bubble, turn the heat down to a medium heat and sauté the onion and garlic, stirring continuously for about 5 minutes.
- Add 50 ml of the water.
- Add the green chillies, cumin, turmeric, chilli powder and ginger. Continue to cook, stirring well for a further 3 minutes.
- Either by using a stick blender or transferring the contents to a food processor / blender, blitz the mixture until it resembles a smooth curry paste.
- Return to the casserole / large pan, and heat the curry paste until it simmers.
- Add the cubed beef, stir in well, then add the remaining water.
- Bring the contents to a simmer, put a lid on and cook, stirring occasionally for 1.5 hours. Check and top up water if required.
- Cook until the meat is tender. Once tender stir in the tamarind pulp.
- Serve topped with the chopped coriander.
All my recipes and conversions to U.S. measuring units can be found at my yummly page.
This mild beef curry is delicious served with rice. I prefer wholegrain basmati rice myself because it’s better for you. However, if that’s not your preference then use white basmati rice.
As with many of my dishes, you can freeze any left over and reheat for future. In fact, Lynne and I swear that often this mild beef curry tastes even better after being frozen.
Does anyone have any ideas exactly as to why that could be? Do the curry ingredients continue to marinate even though they are in the freezer?
I’m so looking forward to the weekend! It’ll start with my usual making weekly bread and rolls first thing on the Saturday morning, then to the gym for my hour run on the treadmill as I continue my training for the Great Scottish Run.
My parents are coming down from Dundee to join us for lunch, and then the highlight of my weekend, a tour of Glasgow Central Station begins. I’ve always been fascinated by stations and trains since I was young. This tour takes you into the old underground catacomb storage areas and then possibly onto the roof (weather permitting).
The history of this railway station is extensive. It dates back to 1879. The Victorian architecture is stunning. I travel through this station at least twice weekly and am often in awe at the huge structure and particularly the glass roof, which is the largest in the world. Here’s hoping for plenty of good camera shots! Plenty of good photography practice here for me, particularly as photographing in such dark tunnels is not an experience I’ve had before!
So, until next week I’ll leave you with my usual Thursday link up with Ms Spoons at Running with Spoons. Enjoy!
Whatever you’re doing yourself, have a great weekend! 🙂
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