Indonesian Beef Curry with Coconut Rice

posted in: Beef, Gluten-free, Indonesian | 3

We love curry at our house. This is a different one because it has no curry powder in it, so I guess it’s just the flavors that put it in the “curry” category. I picked out this recipe because I had some spice packets to make some accompaniments to a curry dish that needed to be used. As a gift for Scott’s birthday a few years ago, I got him a monthly subscription to The Spicery. (Can you tell we liked food-themed gifts at our house!?) The Spicery sends you a spice blend and a recipe to use it. So, it’s basically one meal per month. We loved this subscription and I’ve been thinking of starting it back again. The meals are just packed with flavor. The 3 things pictured at the bottom of the plate are The Spicery recipes to serve with curry. From left to right, it’s a raita, a chutney, and a salad.

Indonesian Beef Curry with Coconut Rice
Author: 
Recipe type: Indonesian
Cuisine: Curry
Serves: 6
 
Ingredients
  • CURRY
  • Cooking spray
  • 1½ pounds lean top round, thinly sliced
  • 1½ tablespoons olive oil
  • ½ cup thinly sliced shallots
  • 2 tablespoons minced peeled fresh ginger
  • 6 garlic cloves, thinly sliced
  • 2 serrano chiles, thinly sliced
  • 2 teaspoons ground coriander
  • ¾ teaspoon salt
  • 1½ teaspoons ground cumin
  • ½ teaspoon ground cloves
  • ½ teaspoon freshly ground black pepper
  • 3 cardamom pods, crushed or ¼ tsp ground cardamom
  • 1 (3-inch) cinnamon stick
  • 1 cup vegetable broth
  • 1 tablespoon fresh lime juice
  • RICE
  • 1¼ cups water
  • 1 cup uncooked basmati rice
  • 1 cup light coconut milk
  • ¼ teaspoon salt
Instructions
  1. To prepare curry, heat a large skillet over medium-high heat. Coat the pan with cooking spray. Place half of the beef in skillet; cook 1 minute on each side or until browned. Remove the beef from pan. Keep warm. Repeat process with the remaining beef.
  2. Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally. Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly. Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender. Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in juice.
  3. To prepare rice, bring 1¼ cups water and remaining ingredients to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Fluff with a fork. Place ⅔ cup rice onto each of 6 plates; top each serving with ½ cup curry.
Nutrition Information
Serving size: ⅔ cup rice, ½ cup beef Calories: 280 Fat: 9.4 g Saturated fat: 3.4 g Unsaturated fat: 4.6 g Trans fat: 0 Carbohydrates: 18.6 g Sodium: 536 mg Fiber: 1 g Protein: 27.9 g Cholesterol: 64 mg
10 Weight Watchers Smart Points per serving (the nutrition listed does not include the raita, chutney, and salad)

To prepare curry, heat a large skillet over medium-high heat. Coat the pan with cooking spray. Place half of the beef in skillet; cook 1 minute on each side or until browned. Remove the beef from pan. Keep warm. Repeat process with the remaining beef.

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Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally.

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Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly.

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Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender.

 

Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in juice.To prepare rice, bring 1 1/4 cups water and remaining ingredients to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Fluff with a fork.

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Place 2/3 cup rice onto each of 6 plates; top each serving with 1/2 cup curry.

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Here are a couple of pictures of the sides:

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3 Responses

    • Jen F

      The salad is shredded cabbage, shredded carrot, a pinch of salt, juice of half a lemon. You heat the spice packet (cumin seeds, nigella seeds, black cumin, fennel, mustard) with 2 tbs of oil until the spices start popping.

      • Deb Richmond

        Thanks Jen. I love salads made with cabbage. I’m going to try to recreate this. I love curries, too, I just wish Jim did.

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