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
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
Bring water to a boil, add rice and salt, cover and simmer.
12 min · simmer
Rest off the heat, still covered, without lifting the lid.
10 min · rest
Grate the carrot coarsely, skin on.
3 min · prep
Toss sliced cucumber with lime, sugar and salt. Drain before serving.
4 min · prep
Brown the beef with salt, breaking it into small crumbles.
5 min · saute
Add curry powder, garam masala and carrot. Fry until the spices bloom.
3 min · saute
Add tomatoes, bouillon, water, coconut milk, sugar and pepper.
2 min · prep
Cover and simmer until the sauce thickens.
10 min · simmer
Stir the chopped chili and apricot chutney with water into a drizzle.
4 min · prep
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.