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Indian Beef & Coconut Curry with Apricot Chutney
Indian

Indian Beef & Coconut Curry with Apricot Chutney

Ground beef and grated carrot simmered in a coconut-tomato curry with curry powder and garam masala, served over basmati rice with quick-marinated cucumber, fresh spinach folded through, and a sweet-spicy apricot-chili chutney drizzle.

Total
30 min
Prep
10 min
Cook
20 min
Serves
4
  • comfort
  • kid-friendly

Ingredients

For 4 servings

  • ground beef16 oz
  • basmati rice1½ cup
  • canned diced tomatoes1 can
  • coconut milk1½ cup
  • carrot2 piece
  • baby spinach2 cup
  • cucumber1 piece
  • red chili1 piece
  • lime1 piece
  • apricot chutney6 tbsp
  • curry powder4 tsp
  • garam masala4 tsp
  • beef bouillon granules2 tsp
  • olive oil2 tbsp
  • salt4 tsp
  • sugar3 tsp
  • black pepper½ tsp

You'll need

skillet · pot · bowl

Method

  1. Bring water to a boil, add rice and salt, cover and simmer.

    12 min · simmer

  2. Rest off the heat, still covered, without lifting the lid.

    10 min · rest

  3. Grate the carrot coarsely, skin on.

    3 min · prep

  4. Toss sliced cucumber with lime, sugar and salt. Drain before serving.

    4 min · prep

  5. Brown the beef with salt, breaking it into small crumbles.

    5 min · saute

  6. Add curry powder, garam masala and carrot. Fry until the spices bloom.

    3 min · saute

  7. Add tomatoes, bouillon, water, coconut milk, sugar and pepper.

    2 min · prep

  8. Cover and simmer until the sauce thickens.

    10 min · simmer

  9. Stir the chopped chili and apricot chutney with water into a drizzle.

    4 min · prep

  10. Fold spinach through off the heat, then ladle over the rice.

    2 min · rest

Serving suggestion

A cold lager or a glass of dry riesling balances the curry's warmth nicely. If you have papadums or naan in the cabinet, warm one up to scoop the sauce.

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