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Restaurants›Twisted Indian North Barrie›Beef Curry Bowl Recipe

Beef Curry Bowl Recipe

Name: Twisted Indian North Barries Beef Curry Bowl Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups long-grain white rice (uncooked); 2.75 cups water (for rice); 0.5 tsp kosher salt (for rice); 6 cups mixed field greens (if choosing greens instead of rice); 2 tbs neutral oil (vegetable or canola); 1 yellow onion, medium, finely diced; 3 cloves garlic cloves, minced; 1 tbs fresh ginger, grated; 2 tsp mild curry powder; 1 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp turmeric; 1 tbs tomato paste; 1 lb beef chuck, trimmed and cut into 1-inch cubes; 2 medium russet potatoes, peeled and cut into 1-inch cubes; 2 cups low-sodium beef broth; 0.5 cups coconut milk (light or regular); 1 tbs soy sauce; 1 tsp brown sugar; 1 bay leaf; 1 tsp fresh lime juice; 0.75 tsp salt; 0.5 tsp black pepper; 2 tbs fresh cilantro, chopped (for finishing); 0.25 cups mango chutney; 0.25 cups plain yogurt or raita; 0.5 cups pickled red onion; 1 tsp toasted sesame seeds; 2 tbs sliced green onions; 2 lime wedges

Inspired by Twisted Indian North Barrie

Time1h 15m

Serves4

Choice of rice or field-greens, mild beef and potato stew, choice of toppings and chutney.

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Ingredients

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Base

1 1/2 cups long-grain white rice (uncooked)

2 3/4 cups water (for rice)

1/2 tsp kosher salt (for rice)

6 cups mixed field greens (if choosing greens instead of rice)

Beef curry (mild)

2 tbs neutral oil (vegetable or canola)

1 yellow onion, medium, finely diced

3 cloves Garlic cloves, minced

1 tbs Fresh ginger, grated

2 tsp mild curry powder

1 tsp Ground coriander

1/2 tsp Ground cumin

1/2 tsp turmeric

1 tbs tomato paste

1 lb beef chuck, trimmed and cut into 1-inch cubes

2 medium russet potatoes, peeled and cut into 1-inch cubes

2 cups low-sodium beef broth

1/2 cups coconut milk (light or regular)

1 tbs Aged soy sauce

1 tsp Brown sugar

1 bay leaf

1 tsp Fresh lime juice

3/4 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs fresh cilantro, chopped (for finishing)

Toppings & chutney (choose as desired)

1/4 cups mango chutney

1/4 cups plain yogurt or raita

1/2 cups pickled red onion

1 tsp toasted sesame seeds

2 tbs sliced green onions

2 Lime wedges

2 tbs crispy shallots or fried onions

Method

Base

Cook rice

Rinse 1.5 cups long-grain rice under cold water until water runs clear. Combine rinsed rice, 2.75 cups water and 0.5 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before serving.

Prepare greens (optional)

If choosing field greens instead of rice, place 6 cups mixed greens in a bowl and toss lightly with a pinch of salt and 1 tsp olive oil (not included above) right before assembly to dress.

Beef curry (mild)

Heat 2 tbs neutral oil in a Dutch oven or heavy-bottomed pot over medium heat until shimmering.

Add the diced onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Stir in 2 tsp mild curry powder, 1 tsp ground coriander, 1/2 tsp ground cumin and 1/2 tsp turmeric. Cook the spices with the aromatics for 30 seconds to bloom flavors.

Add 1 tbs tomato paste and cook 1 minute, stirring, to slightly caramelize.

Increase heat to medium-high and add the 1 lb beef cubes in a single layer as much as possible. Brown the beef on all sides, stirring occasionally, about 5–7 minutes. Browning adds flavor; don't overcrowd — brown in batches if necessary.

Return pot to medium heat. Add the cubed potatoes and stir to combine with the beef and spices.

Pour in 2 cups beef broth, 1/2 cup coconut milk and add 1 tbs soy sauce, 1 tsp brown sugar and 1 bay leaf. Stir to combine and bring to a gentle simmer.

Reduce heat to low, cover partially, and simmer gently until beef is tender and potatoes are cooked through, 35–45 minutes. Stir occasionally and skim any excess fat from the surface.

Remove the bay leaf. Stir in 1 tsp fresh lime juice, 0.75 tsp salt (adjust to taste) and 0.5 tsp black pepper. If the sauce is too thin, simmer uncovered a few minutes to reduce; if too thick, add up to 1/4 cup water or broth.

Finish by stirring in chopped cilantro (2 tbs) and taste; adjust seasoning with salt, pepper or a squeeze of lime as desired.

Toppings & chutney

Warm mango chutney slightly (microwave 15–20 seconds or heat in a small saucepan) so it spreads easily over the bowl.

If using plain yogurt or raita, spoon a dollop onto the bowl to cool the curry and add creaminess.

Scatter pickled red onion, sliced green onions, toasted sesame seeds and crispy shallots over the assembled bowls to add crunch and brightness.

Serve with lime wedges on the side for extra acidity.