Beef and Vegetable Curry

This recipe started out as a Curried Vegetable vegan meal I had planned for myself. I made it several times and every time the aroma wafting through the house would get noses twitching. They (son mostly) would say, "that smells nice, what is it?" When I would say vegetables they turned their noses up a bit, but in the end it got the better of them and they asked for a taste.  They liked it but said it would be so much better with meat!

 So I decided to give it a try with meat to see how it went.  Let me say the plates are always empty.

 ~The original Curried Vegetable recipe (just take out meat) would make a great meatless meal if you have those through the week. It really is flavoursome. I think the type of curry makes this recipe. This is one of my favourite vegan meals. Edited: To this recipe, I add one tin of drained and rinsed chick peas at the same time I add peas. This my personal preference.

I cook this meal in a pressure cooker for 15-20 minutes (10 minutes for veggies only), but I think it could be done in the slow cooker/crock pot with equally good results. 

As I haven't tried it, I am not sure how this would go on the stove top or oven with the meat in it.  It takes 45 minutes with just the veggies on the stove top.  The pressure cooker and slow cooker cause the meat to be very melt in your mouth tender.

Beef and Vegetable Curry

Gather your ingredients;

One onion, chopped

2 potatoes, chopped into chunky pieces

2 carrots, chopped into chunky pieces

2 large mushrooms, sliced(I add four because I like them) 

Some cauliflower and broccoli florets (about 2 cups?)

1/2 cup of peas

500 grams of stewing meat

1 -2 tablespoons of Massaman Curry Paste Thai Style (or favourite curry to taste) 

1 teaspoon of Garam Masala

1 tin of diced tomatoes

1 cup of water

1 teaspoon Vegeta stock powder (use other if desired)

Coriander to taste

Dice meat if required and fry 

 together with onion until onion is soft and meat browned.

Add remaining chopped veggies except peas.

Cook together for a few minutes.

Now add curry and garam masala and cook for one minute to enhance the flavours.

(I added the peas by accident this time)

Add the tin tomatoes, water, stock powder.

Bring to the boil and pressure cook for 15 - 20 minutes. 

Or place in slow cooker if that is what you use and cook for recommended time.  Last of all add peas and let sit for five minutes to heat through. Thicken with cornflour/water if needed. 

Garnish with coriander.

Serve with buttered toast, naan bread or warm bread rolls.

Enjoy!