Beef Curry Stew

Beef Curry Stew with turmeric, curry, coconut milk, cream, browned beef, red lentil pasta, chickpeas, and peas offers a flavorful and balanced dish.

Curry with beef, red lentil penne, peas, chickpeas and peppers.

I can't pinpoint the first time I tried curry, but it might have been during my college J-term trip to South Africa. What I can say is that I adore a delicious curry dish. This Beef Curry Stew perfectly captures all the flavors. It features a delightful mix of vibrant turmeric and curry, enhanced with coconut milk and cream. The richness is elevated with browned beef, while red lentil pasta, chickpeas, and peas contribute to the overall flavor and texture. The dish is harmoniously balanced, bursting with flavor. Delicious!

Chickpea and Red Lentil - Beef Curry Stew

Chickpea and beef penne curry.

Equipment

• Pot

• Spatula

Tips or Tricks

• A fantastic dish is seasoned at various stages throughout the process to elevate the flavors of the ingredients, resulting in a richer depth of taste

Length of Time

• Prep Time - 10 minutes

• Cook time - 40 minutes

Servings

• Serving Size: 1 cup

• Servings: 4

Ingredients

• 2 tablespoons avocado oil (or extra virgin olive)

• 1 pound ground beef

• 1 large yellow onion diced

• 2 garlic cloves minced

• 1 cup mushroom sliced

• 1 cup peppers small diced

• 1 can chickpeas drained and rinsed

• 2 cups beef stock (original)

• 3 teaspoons lime juice (2 small limes)

• 4 ounces red lentil penne

• 2/3 cup coconut cream

• 2 cups peas

• 1 tablespoon heavy whipping cream

• Kosher salt

• Black pepper

Directions

1. In a heated saucepan, brown 1 pound of beef seasoning with 1 teaspoon kosher salt and ½ teaspoon black pepper

2. Add onion, cook until translucent seasoning with ½ teaspoon kosher salt and ½ teaspoon black pepper

3. Add garlic, mushroom, peppers and chickpeas. Season with ¼ teaspoon black pepper and kosher salt. Cook until tender and fragrant on medium to low heat.

4. Add stock and lime juice, bring to boil. Season with ½ teaspoon kosher salt.

5. Once liquid is boiling, add penne. Cook until al dente (tender.) 8 – 10 minutes. Stirring occasionally.

6. Once pasta is cooked, add coconut cream, peas and heavy cream. Once peas are cooked through and vibrant green, it is ready to serve

Notes

• I like to garnish mine with green onions