Beef Curry (instant pot)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 tomatoes, cut into quarters1 small onion, cut into quarters4 garlic cloves, peeled and chopped1/2 cup fresh cilantro1 teaspoon ground cumin1/2 teaspoon ground coriander1 teaspoon Garam Masala1/2 teaspoon ground cayenne pepper1 teaspoon salt, plus more for seasoning9 oz pound beef chuck roast, cut into 1-inch cubes
In a blender jar, combine the tomatoes, onion, garlic, and cilantro. (If you put the tomatoes at the bottom, they will liquefy first, and you won't have to add water.)
Process until all the vegetables have turned to a smooth puree.
Add the cumin, coriander, garam masala, cayenne, and salt. Process for several more seconds.
In the inner cooking pot, add the beef and pour the vegetable puree on top.
Lock the lid into place. Select high pressure and 20 minute cook time. Let the pressure release naturally for at least 10 minutes.
Remove the lid and stir the curry. Taste and adjust, adding more salt if you like. Serve with naan.
Serving Size: 1/2 cup
Number of Servings: 3
Recipe submitted by SparkPeople user NWILKER.
Process until all the vegetables have turned to a smooth puree.
Add the cumin, coriander, garam masala, cayenne, and salt. Process for several more seconds.
In the inner cooking pot, add the beef and pour the vegetable puree on top.
Lock the lid into place. Select high pressure and 20 minute cook time. Let the pressure release naturally for at least 10 minutes.
Remove the lid and stir the curry. Taste and adjust, adding more salt if you like. Serve with naan.
Serving Size: 1/2 cup
Number of Servings: 3
Recipe submitted by SparkPeople user NWILKER.
Nutritional Info Amount Per Serving
- Calories: 281.7
- Total Fat: 15.5 g
- Cholesterol: 69.3 mg
- Sodium: 718.2 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.3 g
- Protein: 23.4 g