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Directions:
1. Brown the Beef:
Start by heating 1 tablespoon of vegetable oil over medium-high heat in a large pot or Dutch oven. Add the beef cubes and season them with a pinch of salt and pepper. Sear the beef until browned on all sides, which should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add another tablespoon of vegetable oil if necessary. Add the chopped onion, bell pepper, garlic, and grated ginger. Sauté for 3-4 minutes, until the onion becomes translucent and the garlic becomes fragrant.
3. Add the Curry Powder:
Add 2 tablespoons of curry powder to the vegetables and stir to combine. Let it cook for about 1 minute to allow the spices to become fragrant, creating a nice base for the curry sauce.
4. Combine Ingredients:
Return the browned beef to the pot along with any juices that may have accumulated. Stir to coat the beef in the curry and vegetables. Add the diced tomatoes, coconut milk, beef broth, soy sauce, and thyme. Stir everything together to combine, and bring the mixture to a gentle simmer.
5. Cook the Potatoes:
Add the diced potatoes to the pot. Stir everything together and cover the pot. Let the curry simmer on low heat for about 45-60 minutes, or until the beef is tender and the potatoes are soft. Stir occasionally to make sure the potatoes don’t stick to the bottom.
6. Adjust Seasoning:
After the curry has simmered and the potatoes are cooked through, taste the curry and adjust the seasoning with more salt, pepper, or cayenne pepper if desired. If you like it spicier, feel free to add extra cayenne or some finely chopped fresh chili.
7. Garnish and Serve:
Once everything is cooked and the flavors have melded together, remove the pot from the heat. Serve the curry hot, garnished with fresh cilantro and a squeeze of lime for a touch of brightness. Pair it with some rice or warm flatbreads for a complete meal.
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