Ingredients for Beef Curry With Fruit
- 1 1/2 lbs boneless beef chuck roast
- 1 large onion, chopped
- 2 tablespoons vegetable oil
- 1 (20 ounce) can pineapple chunks, undrained
- 1 cup orange juice
- 1/4 cup quick cooking tapioca
- 1/2 cup packed brown sugar
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Dried Fig (not called for in recipe)
- Currants (not called for in recipe)
- Apricot Halves In Light Syrup (not called for in recipe)
- Couscous (for serving)
- Fresh cilantro (for garnish)
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How to Make Beef Curry With Fruit
- Trim visible fat from 1.5 lbs beef roast and cut into 3/4-inch cubes.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
- Brown the beef cubes in batches, ensuring not to overcrowd the pan. Set aside.
- Add 1 large onion, chopped, to the skillet and cook until softened, about 5 minutes.
- Drain excess fat from the skillet.
- In a 4-quart slow cooker, combine: 1 (20 ounce) can pineapple chunks (undrained), 1 cup orange juice, 1/4 cup tapioca starch, 1/2 cup packed brown sugar, 2 tablespoons curry powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add the browned beef and cooked onion to the slow cooker.
- Cover and cook on low for 7-9 hours, or until beef is very tender.
- Stir in 1 cup mango chunks, 1/2 cup chopped kiwi, and 1/2 cup red grapes.
- Cover and cook on high for 30 minutes, or until fruit is heated through and flavors have melded.
- Taste and adjust seasoning as needed. Add more salt, pepper, or curry powder to your preference.
- Serve the curry over fluffy couscous.
- Garnish with fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
158g
Fat
23g
Carbs
45g
