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Madras Beef and Vegetable Curry
A variation on an Indian-style favourite curry
I fancied making a Madras curry for tea and was sure I'd included it on the ASOH recipes, but it wasn't there. Plus, I'd run out of Madras spices. So, I started from scratch and made up a fresh lot of spice. Then I thought - it's going to be simmering for a while, so why not lob in a few vegies to make it like a curry stew? It worked really well.
Although I used meat, vegetarians can leave it out altogether along with the Oxo cube and simply substitute more vegies. As for these, it's your choice which types you use.
300g diced beef
½ onion, coarsely chopped
1 stick celery, sliced across the stalk
1 cup mushroom, peeled and sliced
1 carrot, coarsely sliced
½ cup sweet potato, diced
½ cup frozen peas
½ cup tomato juice
½ tsp salt (optional)
Water
2 rounded tsps Madras curry spices - see Handy Hints mix your own spice
Prepare the vegetables and meat, place in a good-sized pan with the crumbled Oxo cube and the Madras curry spices. Cover with water, give it a stir; then bring to the boil. Turn down the heat to simmer and partially cover with a lid.
Cook this for 30 minutes, stirring occasionally and adding more water if necessary - you want something resembling soup. Check the vegetables and if they have softened for your liking, remove the lid and carry on cooking for a further 20 minutes or so to reduce the liquid to a gravy consistency.
This is one of those dishes that can be prepared earlier, taken off the heat and covered with a lid to be re-heated later.
Serves 2 with rice Freezing not recommended if potatoes are used
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