- Cooking Time: 30
- Servings: 4
- Preparation Time: 10
- 1 pkg of stewing beef
- 1 tbsp or few sprigs of fresh thyme
- ½ cup or handful chopped fresh parsley
- 1 tbsp oil of your choice
- ½ chopped cooking onion
- 1 or more diced potato of your choice (1 potato per person)
- 1 tbsp minced fresh garlic
- 1 tbsp minced fresh ginger
- 1 tbsp creamed coconut
- 1 can of rinsed chick peas or beans of your choice (optional)
- 2 tbsp curry powder
- 2 tbsp cumin powder
- sea salt to taste
- black cracked pepper to taste
- 1 tsp garlic powder
- 1 tbsp paprika
- 1 tsp Italian seasoning
- 1 tsp Montréal steak seasoning
- 1-2 bay leaves
- 1 Tbsp teriyaki
- 1 tbsp soy sauce
- 1 tbsp hoising sauce
- 1 tbsp ketchup/1 diced plum tomato
- 1 tbsp worcheshire sauce
- 1 tsp pepper sauce (or to taste)
- Chop beef into bit size pieces.
- In med sized bowl add marinade, garlic powder, paprika, Italian and Montréal steak seasoning
- Let stand (overnight if preferred).
- In a large skillet (eco friendly non stick) heat oil, onion, fresh garlic and ginger on med heat until translucent
- Add curry, cumin, salt & pepper and stir until all powder is moist
- Add enough water to cover bottom of the pan
- Bring to boil at med-high heat
- Add beef stir until meat is covered with curry mixture and partially cooked through.
- Add potatoes (this is also where you would add the diced tomato and beans/peas if preferred) coconut, thyme, bay leaves and enough water to cover meat and potatoes bring to boil on med - high heat.
- Turn to med heat cover and let simmer for 20-30 mins or until curry is at the consistency you prefer.
- Add parsley in the last 5 mins of cooking time and as garnish
- Serve with salad/coleslaw, rice or side of your choice
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