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Dinner recipe · from the recipe book

Beef and Potato Tomato Curry

Tender chunks of beef chuck and potatoes simmer in a rich, warmly spiced tomato gravy with ginger, garlic and a touch of yogurt tang.

Beef and Potato Tomato Curry

Ingredients

  • 1¼ lb600 gBoneless beef chucktrimmed and cut into 1.5-inch cubes
  • 2 medium450 gRusset potatoespeeled and cut into 1.5-inch chunks
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 2 medium220 gYellow onionfinely chopped
  • 5 cloves15 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tbsp28 gCanola oil
  • 1½ tbsp8 gCurry powder
  • 2 tsp4 gGround cumin
  • 1¾ tsp3 gGround coriander
  • ¾ tsp2 gGround turmeric
  • ½ tsp1 gGround cinnamon
  • 1 tsp6 gSalt
  • 2 cups480 gWater
  • 1 cup134 gGreen peas, frozen
  • 4 oz120 gPlain Greek yogurt, nonfatat room temperature
  • 1 cup chopped15 gFresh cilantrochopped
  • 1 cup200 gLong-grain brown rice, dryrinsed

Steps

  1. Prepare first: cube the beef chuck, cut the potatoes, chop the onion, mince the garlic, grate the ginger and chop the cilantro. Pat the beef dry and season it with half of the salt.
  2. Heat half of the canola oil in a Dutch oven over medium-high heat. Brown the beef in two batches, about 4 minutes per batch, and move it to a plate.
  3. Lower the heat to medium and add the remaining half of the canola oil. Cook the onion for 8 minutes until golden, then add the garlic and ginger and cook 1 minute.
  4. Stir in the curry powder, cumin, coriander, turmeric and cinnamon and toast 30 seconds. Add the tomato paste and cook 1 minute, stirring.
  5. Add the canned tomatoes with their juice and 360 g of the water (three-quarters of it), scraping up the browned bits. Return the beef and its juices, bring to a simmer, cover and cook on low for 1 hour 15 minutes.
  6. Meanwhile, about 50 minutes before serving, put the brown rice, the remaining 120 g of water plus enough extra... no: instead, cook the brown rice in a separate saucepan in plenty of boiling water for 30 minutes, drain, and keep covered.
  7. Add the potatoes and the remaining half of the salt to the curry. Simmer uncovered for 30 minutes, stirring now and then, until the beef is fork-tender and the potatoes are soft; add the remaining quarter of the water if the sauce gets too thick.
  8. Stir in the peas and cook 3 minutes until hot. Take the pot off the heat, let it stand 2 minutes, then stir in the Greek yogurt so it does not split.
  9. Serve the curry over the brown rice, scattered with the cilantro.

Food safety: Cook beef and pork steaks, chops and roasts to 145°F (63°C), then rest them 3 minutes.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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