Spicy Beef and Potato Curry with Garlic Cauliflower Rice

Spicy Beef and Potato Curry with Garlic Cauliflower Rice

I’m so freaking excited to share this recipe with you. Brace yourselves: Spicy Beef and Potato Curry with Garlic Cauliflower Rice. Think about that for a minute or two. Yep… totally salivating. This must be what they serve in food heaven.

Spicy Beef and Potato Curry with Garlic Cauliflower Rice

This kind of food is my jam. This is the kind of recipe that you find yourself cooking repeatedly, then you unexpectedly start finding bits of it on your car keys, your dog or your favorite top. Well, it’s that good. I think this is the best dish I’ve made on this blog so far, but most likely only until next week when I come up with another one of my crazy combinations.

Spicy Beef and Potato Curry with Garlic Cauliflower Rice

If you must know, this is an Indian type of curry. A little lesson about curries: Indian curries tend to use drier spices and are cooked more slowly, whereas Thai curries start with a wet paste and are usually cooked more quickly.

The Indian-curry technique was perfect for this recipe, considering beef was my choice of meat. It needed that low and slow cooking. Then there’s the Garlic Cauliflower Rice, which is freaking amazing with this curry and literally takes 15 minutes to make. Guys, I know it takes a little time to make this dish, but it is so worth it! You, your family or your friends will be so happy that you did.

Spicy Beef and Potato Curry with Garlic Cauliflower Rice

This recipe uses spices that you may not already have in your pantry, so if you need to purchase some, make sure to check your local Asian store. They usually sell spices for less compared to grocery stores.

See that photo above? After taking pictures of this dish for 10 minutes, I COULDN’T take it anymore, so I dug in. Yes, seriously. I would like to refer to it as my progress pic.

Make this dish this weekend for your loved ones, your friends or for yourself! Do itttttt.



Spicy Beef & Potato Curry with Garlic Cauliflower Rice
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
  • 1 head cauliflower
  • 1 teaspoon turmeric
  • 4 teaspoons coriander powder
  • 2 teaspoons cayenne pepper
  • 3 teaspoons garam masala
  • 4 tablespoons vegetable oil
  • 2.5 lbs. chuck steak, cut into 2-inch cubes
  • 2 tablespoons ginger paste, such as Spice World
  • 5 cloves garlic, minced
  • 1 Thai-bird chilies, minced with seeds (optional)
  • 2 tablespoons tomato paste
  • 3-4 cups beef stock (depending on how thick you want it)
  • 2 medium-sized yellow potatoes, cut into 1-inch pieces
  • ½ cup frozen peas
  • sea salt
  • black pepper
  • fresh cilantro
  • fresh red chili pepper, sliced (optional)
  • desiccated coconut (optional)
Directions
  1. ). Make the cauliflower rice: remove outer green layer of cauliflower with a knife. Cut into four quarters then cut out the inner core from each quarter. Trim out the florets with a knife or do it by hand. Transfer half of the cauliflower florets to a food processor. Process in short pulses until it has broken down into rice-sized granules. Place the processed cauliflower into a large bowl. Repeat with the remaining cauliflower florets.
  2. ). Combine turmeric, coriander, cayenne, and garam masala together in a small bowl, then set aside.
  3. ). Toss beef with a sprinkle of salt and pepper. Set aside. Heat 2 tablespoons of the oil in a large saucepan over high heat. Add the beef and cook until all sides are browned, about 3-5 minutes. Transfer the beef to a bowl and set side.
  4. ). Reduce the heat to medium-high. Stir in ginger paste, 3 minced garlic cloves, and Thai-bird chili, cook for 1-2 minutes or until fragrant. Add your spices and cook for 1 minute. Return the beef to the sauce pan, making sure to coat it with spices. Add the tomato paste, cook for 1 minute, then add beef stock. Bring to a boil, cover, then reduce heat to low. Simmer for 1½ hours. Add potatoes, cover, and continue to cook for 20 minutes. Stir in the peas to the pot and cook uncovered for 10 more minutes or until sauce is thickened. Season with salt and pepper.
  5. ). Heat the remaining 2 tablespoons of oil in a separate skillet. Add the remaining 2 minced garlic cloves and cook until fragrant. Shift the processed cauliflower to the skillet and cook for 5-8 minutes. Sprinkle with salt and pepper.
  6. ). Serve the beef and potato curry with a side of garlic cauliflower rice. Top with cilantro, fresh red chili pepper, and desiccated coconut (dried, unsweetened coconut) if you wish.
Notes
Recipe adapted from: http://www.food.com/recipe/indian-lamb-curry-27864
Spicy Beef and Potato Curry with Garlic Cauliflower Rice


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