Prep: 2 minutes Cook Time: 40 minutes
Another beautiful kitchen experiment turned winning recipe!
This is a basic (very) mild curry which the family will love – I usually make meat dishes to last our family over 3 meals so that’s why the amount of beef is 1-1.2kgs. Half the recipe if desired.
- 1 tbs coconut oil
- 1 large fresh garlic glove, minced
- 2 bay leaves
- 1 heaped tsp turmeric (ground)
- 1 heaped tsp cumin (ground)
- 1&½ heaped tsp Garam Masala powder
- 1-1.2kgs beef, cubed
- Pinch salt
- Approx ⅔ cup pitted dates
- 1 can coconut milk
- Heat the oil in a large pot, add the garlic and bay leaves and cook until the garlic is gently browned. Add spices and stir for 45 seconds then add beef.
- Brown beef on high heat with spices, turning as necessary. Add salt. Cover.
- Bring meat to the boil and continue boiling for 5-10 minutes. Stir and cover. Then add dates and bring to the boil again with lid on pot, then add coconut milk, stir, cover and bring to the boil again.
- Stir thoroughly then reduce heat to a bubbling simmer for 30 minutes. Stir appropriately every 5 minutes to 10 minutes. Keep pot lid on but tilt it to allow steam to escape. Sauce should be noticibly thicker but not thick and lumpy, or to the other extreme – runny like water!
- Remove from heat and allow to sit with lid tilted for 5-10 minutes before serving.
To serve: thinly slice some raw cabbage and raw snow peas and place them on the plate to form a bed to dollop the curry over – yum! Add some rice or bread to the side if required as well 🙂
If you like a stronger curry taste simply add a diced onion in when cooking the garlic initially, and double your spices when adding them.