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Beef and Tomato Curry Over Quinoa

 
One serving costs about $2.24

$2.24 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner Indian,Asian
spoonacular Score:70%

Spoonacular Score: 70%

 

Beef and Tomato Curry Over Quinoan is a gluten free and dairy free recipe with 4 servings. One portion of this dish contains approximately 30g of protein, 20g of fat, and a total of 465 calories. For $2.24 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Only a few people really liked this main course. This recipe is liked by 1 foodies and cooks. This recipe from Foodista requires beef chuck roast, tomato paste, garlic, and ginger. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes about about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is good. Grilled Beef Tenderloin with Roasted Garlic Sauce and Leek-Tomato Quinoa, tomato curry – tomato kura (andhra tomato curry ), and Goan Beef Curry with Vinegar: Beef Vindaloo are very similar to this recipe.

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Birichino Jurassic Park Vineyard Old Vines Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Birichino Jurassic Park Vineyard Old Vines Chenin Blanc

The 2017 sports a perfume of orange blossom honey, apple butter, brimstone, and some peculiar precursor of lilac which activates not merely the olfactory system, but also the limbic system, autonomic nervous system, and other systems located in more distant sectors. Soil and micro-climate humidity during the 2017 growing season remained quite high through the growing season due to the enormous rains from the previous winter, contributing to the development of modest yet meaningful early botrytis. We last encountered these conditions in 2013 and produced a wine similar to that vintage - just off dry in the style known by the French as sec tendre - dry, yet tender. And as with previous vintages, this wine fermented in stainless steel without inoculation, and was aged until the following Spring in 8 stainless and 2 neutral Hungarian oak barrels.

» Get this wine on Wine.com

Ingredients

Servings:
1 pound
1 pound beef chuck roast
beef chuck roast
0.33 tsps
0.33 tsps curry powder
curry powder
1 Tbsp
1 Tbsp olive oil
olive oil
0.5 large
0.5 large sweet onion
sweet onion
3 cloves
3 cloves garlic
garlic
0.5
0.5  diced red chile
diced red chile
1 slice
1 slice ginger
ginger
0.67 tsps
0.67 tsps curry powder
curry powder
1 Tbsp
1 Tbsp tomato paste
tomato paste
0.25 cup
0.25 cup red wine
red wine
1 can
1 can diced canned tomatoes
diced canned tomatoes
1
1  bay leaf
bay leaf
1 cup
1 cup quinoa
quinoa
1 pound beef chuck roast
1 pound
beef chuck roast
0.33 tsps curry powder
0.33 tsps
curry powder
1 Tbsp olive oil
1 Tbsp
olive oil
0.5 large sweet onion
0.5 large
sweet onion
3 cloves garlic
3 cloves
garlic
0.5  diced red chile
0.5
diced red chile
1 slice ginger
1 slice
ginger
0.67 tsps curry powder
0.67 tsps
curry powder
1 Tbsp tomato paste
1 Tbsp
tomato paste
0.25 cup red wine
0.25 cup
red wine
1 can diced canned tomatoes
1 can
diced canned tomatoes
1  bay leaf
1
bay leaf
1 cup quinoa
1 cup
quinoa

Equipment

slow cooker
slow cooker
frying pan
frying pan
slow cooker
slow cooker
frying pan
frying pan


Instructions

Season both sides of the beef with curry powder and set aside. Cook the onion in the olive oil over medium heat in a sautee pan. Add the garlic, ginger, and chile once the onion becomes translucent. Add the curry powder and stir to coat everything in the pan. Add the tomato paste and cook until the paste starts to darken, stirring often to prevent burning. Deglaze with the wine and stir until the liquid is absorbed. Transfer the contents of the pan into a crock pot. Sear the beef over high heat on both sides, transfer to crock pot. Add the can of tomatoes and bay leaf. If needed, add chicken stock or water so the beef is almost covered. Set your crock pot on low and cook until you can shred the beef with a fork. Check for seasoning and add salt and pepper to taste. (Remove bay leaf and ginger piece.) Prepare quinoa according to package directions and serve tomato beef curry over the top.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.24
Ingredient
1 pound beef chuck roast
1 teaspoon curry powder
1 tablespoon olive oil
½ larges sweet onion
3 cloves garlic
½ diced red chile
1 slice ginger
2 teaspoons curry powder
1 tablespoon tomato paste
¼ cups red wine
1 can diced canned tomatoes
1 bay leaf
1 cup quinoa
Price
$4.32
$0.10
$0.17
$0.47
$0.20
$0.20
$0.01
$0.20
$0.06
$0.78
$0.88
$0.02
$1.52
$8.95

Tips

Health Tips

  • Quinoa is super healthy. Read more about its health benefits here.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you've never made quinoa before, be sure to rinse it well before you prepare it. The easiest way is to put it in a fine-mesh strainer and run water over it from the sink. Skipping this step could result in bitter, even soapy tasting quinoa because quinoa's natural coating tastes pretty bad. Quinoa sold in supermarkets is often pre-rinsed, but its better to be safe than sorry, right?

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
464k Calories
30g Protein
19g Total Fat
41g Carbs
33% Health Score
Limit These
Calories
464k
23%

Fat
19g
30%

  Saturated Fat
6g
41%

Carbohydrates
41g
14%

  Sugar
7g
8%

Cholesterol
78mg
26%

Sodium
266mg
12%

Alcohol
1g
9%

Get Enough Of These
Protein
30g
61%

Zinc
10mg
69%

Manganese
1mg
62%

Vitamin B12
3µg
52%

Phosphorus
470mg
47%

Vitamin B6
0.94mg
47%

Selenium
28µg
41%

Iron
6mg
36%

Vitamin B3
7mg
36%

Magnesium
138mg
35%

Potassium
1078mg
31%

Copper
0.57mg
29%

Folate
108µg
27%

Vitamin C
21mg
26%

Fiber
6g
24%

Vitamin E
3mg
24%

Vitamin B2
0.38mg
23%

Vitamin B1
0.34mg
23%

Vitamin B5
1mg
14%

Vitamin K
12µg
12%

Calcium
97mg
10%

Vitamin A
373IU
7%

covered percent of daily need

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