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BetterCookingForSingleFathers
Indian beef curry with coconut milk
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Ingredients
Directions
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Press the garlic.
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Grate the ginger.
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Remove the seeds from the pepper and finely chop the pepper.
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Cut the onions into thin segments.
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Cut the meat into pieces of 4-5 cm.
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Heat the oil in a frying pan and gently fry the garlic, ginger and red pepper until it smells nice.
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Fry the onion, stirring 4-6 minutes, until the parts become soft.
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Put in the curry powder and bake for 1 minute.
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Then add the meat and pour the tomato cubes with juice and the coconut milk along the edge of the pan.
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Bring the dish to the boil while stirring.
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Stew the beef curry in a very gentle oven for 3-3.5 hours, if necessary on a flame distributor.
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Cut the broccoli florets from the stumps.
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Peel the stumps and cut them into cubes.
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Boil the broccoli (florets and stalk) in a pan with plenty of water in 4-6 minutes until done and leave to drain in a colander.
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Serve the beef curry with broccoli and basmati rice.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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