Who doesn’t love a good one pot dish that’s also hands off? Me me me! I’m a HUGE fan. As a hater of dirty dishes and lover of easy peasy, this one pot beef curry recipe checks all the boxes. Including a major flavor packing PUNCH. Slowly simmered, this rich-curried-creamy goodness is perfection when drizzled over crispy potatoes or buttered rice. Served solo or with a side of roasted veg. There isn’t a wrong way to soak up this one pot wonder.
Recipe updated to be more time friendly on January 26, 2022
6 servings per container
- Amount Per Serving% Daily Value *
- Total Fat 39.7g 62%
- Saturated Fat 29.2g 146%
- Cholesterol 68mg 23%
- Sodium 97mg 5%
- Amount Per Serving% Daily Value *
- Potassium 1563mg 45%
- Total Carbohydrate 60.9g 21%
- Dietary Fiber 17.3g 70%
- Sugars 12.3g
- Protein 40.9g 82%
- Calcium 9%
- Iron 122%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I live for fun facts because I truly enjoy learning about this beautiful world and her people that surround me. If you feel me on that, you’ll enjoy the tidbits down below!
- There are at least 115 curry recipes from 19 different countries such as:
- India, Malaysa, Thailand, Indonesia, Cambodia, Vietnam, South Africa, Trinidad & Tobago, Japan, Pakistan & Sri Lanka
- Curries can contain up to 20 different spices
- The word curry comes from the Tamil word Kari… meaning sauce
- Traditionally, spices are pan fried in hot oil to release natural aromas and reduce bitterness. Curry powders are a “modern” approach to this process
And if you want to deep dive into the history of what we know as “curry” this post does an incredible job walking their reader through. I found the article fascinating, and a reminder of how the flavors so many of us dearly love have come to our tables. Trade & slavery.
Until I started eating and reading outside of my comfort zone, ie what I was familiar with, I was that person who lumped curry into one giant blob. Which is equivalent to saying all Americans drink sweet tea… when in fact, sweet tea is hyper regional. It kills me when people “don’t do curry”. Because as you just saw above, there are over 115 different types. Again, that’s like me saying I don’t like tea. When in fact, I like tea that’s iced and made with sugar. Food for thought.
If you make this recipe, I’d love you to come back and leave a review. If you’ve got any other curry tidbits, drop them down below so we can all learn to properly appreciate and celebrate this rich history together.
While you’re at it, Save to Pinterest or Share on Facebook. Because sharing is caring, and I’ll need all the support I can get to keep on growing this dream of mine. A place where practical is better than perfect and simple, delicious food is a lifestyle. A place where together, we can begin filling homes and tables with joy!
Hugs, because handshakes are awkward~
This was a winning recipe that has been added to my regular rotation of easy and tasty recipes that make fantastic leftovers (a requirement for getting through the work week). It was also a delicious way to use up all the random veggies left in my fridge. My other half isn’t a big fan of spicy, so I cut the seasoning as suggested and it was still plenty flavorful. Can’t wait to make it again and play with other variations.
YES. The best way to use up leftover veg from the fridge, and I swear… the leftovers are better than straight off the stove. Like many dishes, flavor builds with time. So glad you and yours enjoyed this recipe and that you’re going to make it your own 🙂 That’s what cooking is all about!
Such a fascinating article you linked to!
Right?! There was no way I was going to it justice just for the sake of looking like I knew what I was talking about. HA. I enjoy creating content, but also love connecting folks to amazing resources! Glad you enjoyed the link 🙂