Nov
16
Beef Curry Stew
When it comes to food, the internet lacks in conveying one key thing: smell. The smell of Japanese curry is enough to bring me to my knees. Even though I know regular Japanese curry is full of dangerous things like wheat & sugar, I am always drawn to the smell of a hot bowl of pure love & comfort. So, like most things, I decided to create my own Japanese-inspired curry recipe.
Traditional Japanese curry is served over rice, but I decided to make mine into stew form and serve it over sauteed mushrooms or roasted cauliflower. Both of these sides soak up the leftover sauce and provide a perfect vehicle for enjoying every last drop.
For this recipe, you’ll need 1 c roasted squash, to thicken & sweeten the stew. You can roast squash halves in the oven at 425 degrees until pierced easily with a fork, or place them in a slow cooker with 1/2 – 1 cup of water on cook on high for about 4 hours.
Beef Curry Stew
1 T coconut oil
1 lb cubed beef
1 large carrot, diced
1 large zucchini, diced
1 large onion, roughly chopped
3 cloves garlic, minced
1 T garam masala
1 t ground ginger
2 t curry powder
salt & pepper to taste
5 c of beef or chicken broth
1 c squash puree – I used butternut squash & red kabocha with good results [Use only butternut squash for 21 DSD]
Using a large soup pot, saute the beef in 1 T of coconut oil until lightly browned. Remove from pan. Saute the carrot, zucchini, & onion for about 5 minutes. Add the minced garlic and spices and saute for about 30 seconds. Add the beef, broth, and squash puree into the pot and cook on low for 1 hour. Taste and add salt and pepper if you wish. Serve as is, or over rice, sauteed mushrooms, or roasted cauliflower for heaven in a bowl.
Happy Friday!
Shared at Real Food Wednesday
A little leftover curry & scallops
Oh wow… that looks soooo good! Reminds me of the curry my mom used to make (she’s Japanese)… I do miss it. I’ll try this recipe.. thanks!!
Hope you enjoy it! Japanese curry was the first thing I ate on my first visit to Japan 10 years ago.
Thanks for this post! Looks YUM! Martha
Thanks for always commenting!
This looks delicious. Will try!
Let me know how it goes!
I didn’t eat a lot of curry rice in Japan, but some days it was just what the doctor ordered; there was something about that burst of cumin that just worked. Your version looks tasty.
You’re right, the cumin is magical!