Fragrant Coconut Beef Curry


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2 pounds Lepp’s beef stew meat

3 tablespoons vegetable oil

2 large onions, sliced

6 whole cloves (wrapped in cheesecloth so you can retrieve them before serving) or a pinch of ground cloves

2 large garlic cloves, chopped

1 cinnamon stick

1 bay leaf

1/4 teaspoon dried crushed red pepper

1400 ml coconut milk

1398 ml diced tomatoes

3 tablespoons Umi’s Kitchen Mango Chutney

2 tablespoons fresh lemon juice

2 tablespoons minced peeled fresh ginger

1 1/2 tablespoons Monsoon Coast Moghul Curry powder

1 ½ cup frozen peas

23 carrots, chopped into rounds

1/2 teaspoon salt

Hot cooked rice


Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.

Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions and carrots; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon stick, bay leaf and dried red pepper to pot; stir 1 minute. Stir in coconut milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.  Add frozen peas during last 30 minutes of cooking.

Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

Optional:  Instead of serving over rice, add a tin of drained and rinsed chickpeas once the dish is finished and serve with warmed naan bread.

Top Four Reasons to make this dish:

Your kitchen will smell amazing while this dish cooks!

Curry always tastes better the second day once the spices have a chance to sit together for a while, so this dish will make an incredible lunch or leftovers the next day.

It freezes well so make a double batch and freeze half for another day.

It uses 2 of my favorite, locally produced products.  The ONLY curry powder I use is Monsoon Coast, blended on Salt Spring Island, and Umi’s Kitchen Mango Chutney adds just the right amount of sweetness and exotic flavor to this dish.


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