Beef Curry with Rice

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  • Total Time

    Prep: 30 min. Cook: 4-1/2 hours


  • Makes

    6 servings

    • Ingredients

  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1 boneless beef chuck roast (2 pounds), cut into 1 inch cubes
  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup plain Greek yogurt
  • Hot cooked rice
  • Additional plain Greek yogurt and chopped red onion, optional

    • Directions

  • In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker.
  • Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and if desired, additional yogurt and red onion.
    • Nutrition Facts

    1 serving: 343 calories, 20g fat (8g saturated fat), 106mg cholesterol, 707mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 33g protein.
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