Cape Malay Curry
Adapted from Cooking Light Global Kitchen: The World's Most Delicious Food Made Easy, by David Joachim
Servings 4 servings
Calories 324kcal
Equipment
- small bowl
- 5 to 6-quart Dutch oven with lid
Ingredients
- 1 ½ teaspoons ground turmeric
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1½ teaspoons chili powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 teaspoons sunflower oil
- 2 cups chopped onion about 2 medium
- 1½ tablespoons minced fresh ginger
- 2 bay leaves
- 1 garlic clove minced
- 1 pound beef stew meat cut into bite-sized pieces
- 1¼ cups gluten-free beef broth
- 1 cup water
- 1 cup chopped green bell pepper about 1 medium
- ⅓ cup chopped dried apricots
- ⅓ cup apricot spread
- 2 teaspoons red wine vinegar
- ¼ cup low-fat buttermilk
SERVE WITH
- prepared brown basmati rice
Instructions
- Combine the turmeric, cumin, coriander, chili powder, cinnamon, and salt in a small bowl, stirring well.
- Heat the oil in the Dutch oven medium-high heat. Add the spice mixture and cook 15 seconds, stirring constantly. Add the onion and sauté just until soft, about 2 minutes. Add the ginger, bay leaves, and garlic, and sauté 15 seconds. Add the beef and sauté until the meat has started to brown, about 3 minutes.
- Add the beef broth, water, bell pepper, apricots, apricot spread, and red wine vinegar, and bring to a boil. Cover, reduce heat, and simmer 1-½ hours. Uncover and discard the bay leaves. Simmer until the beef is very tender, about 30 minutes. Remove from heat and stir in buttermilk. Serve immediately.
Nutrition
Calories: 324kcal | Carbohydrates: 32g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 539mg | Potassium: 950mg | Fiber: 4g | Sugar: 20g | Vitamin A: 791IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 4mg