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×A recipe by coffeebean.
$4.55 per serving
1 likes
Ready in 30 minutes
Spoonacular Score: 59%
Beefy Coconutty Curry is an Indian main course. For $4.55 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. One serving contains 1324 calories, 51g of protein, and 97g of fat. This recipe serves 2. It is a good option if you're following a gluten free and dairy free diet. If you have soy sauce, garam masala, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by spoonacular user coffeebean. Similar recipes are Coconutty Macaroons, Coconutty Grape, and Coconutty Thai Iced Tea.
Curry works really well with Riesling, Gruener Veltliner, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Purple Star Ancient Lakes Riesling with a 5 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Aromas of apricot and white peaches carry through the sweet mid palate with flavors of dried apricot, stone fruits and honey. Balanced on the finish with natural acidity.
» Get this wine on Amazon.com
1. Mix the ground beef with 1 inch of chopped ginger and 1 clove of chopped garlic. Season with half of the curry powder, garam masala, and chili powder. Add salt and pepper.
2. Start preparing the basmati rice according to package instructions.
3. Steam the frozen broccoli and peas.
4. Heat a tablespoon of coconut oil in a skillet. Form small patties from the ground beef and add to the medium-hot skillet.
5. Once the patties are cooked through, transfer to a plate and keep warm.
6. If you buy coconut milk without any stabilizers/emulsifiers your coconut milk will separate so that the coconut cream can be scooped out leaving the water behind. This is important so you can create a thick sauce in the pan by only adding the coconut cream and a little of the water bit by bit until the desired consistency is reached. Add soy sauce and the rest of the ginger, garlic, and spices.
7. Return the patties to the pan and coat with sauce.
8. Serve with fresh cilantro and the Basmati rice with the vegetables mixed in.