Wednesday, May 5, 2010

Bombay Curry

My husband and I bought a cookbook titled low-fat (homestyle) published by Bay Books in the clearance section at Borders. There were a few recipes in there that sounded good but this one stood out. We had recently gone on a quick trip to San Francisco and ate Indian food for the first time together. He had insisted for years that he did not like it. When we walked by a hole in the wall place that was packed (and cheap) we decided to give it a go. It was delicious and he discovered that he did like Indian food. He was on a mission to try to find a recipe I could make at home. I now make this every other week with the leanest cut of beef I can find. I have also made it with boneless skinless chicken breast and that was good as well. It is so easy to make and makes the house smell wonderful. We always eat it with whole wheat naan bread.
Bombay Curry
(Makes 6 servings)
2lb 4oz chuck steak
1 T olive oil
2 onions, chopped
2 garlic cloves, crushed
2 green chillies, chopped
1 T grated fresh ginger
1 1/2 tsps ground turmeric
1 tsp ground cumin
1 T ground coriander
1/2-1 tsp chilli powder
1 14 oz can tomatoes (whole peeled tomatoes)
9 oz/1 cup light coconut milk
1. Cut the beef into cubes. Heat the oil in a large saucepan and cook the onion until just soft.
2. Add the garlic, chili, ginger, turmeric, cumin, coriander and chili powder. Stir until heated; add the beef and cook, stirring, over high heat until well coated with the spice mixture.
3. Add 1 tsp salt and tomatoes. Simmer, covered, for 1-1 1/2 hours, or until the beef is tender. Stir in the coconut milk and simmer, uncovered for a further 5-10 minutes, or until slightly thickened.
Note: Bombay curry is best made 1-2 days in advance to give the flavors time to develop. Store, covered, in the refrigerator.
315 Calories
15 g fat
5 g carb
35 g protein
2 g fiber
120 g cholesterol


Barefoot Belle said...

Yum! I wish I was having this tonight!

Amy and Jeff said...

This looks amazing! I love indian food. I'm jealous!