Beef and Lentil Curry

Print Friendly

OMG.

Do you see that yellow glow coming from this pot o’ curry? Okay, ignore the yellow light reflection in the actual pot (photo shoot fail!) but look INSIDE at that rich, vibrant curry sauce that BEGS for your tongue to do the Electric Slide through it.

That glow is turmeric. AKA: God’s gift to EVERYTHING EVAR.

I was given the Cooks Illustrated cookbook for Christmas and it’s safe to say there have probably been 20 whole minutes in the last 3 weeks when this book wasn’t in front of my face. Sure it has no pictures in it, and it’s 45 thousand pages long, but it’s in part by my boyfriend, Christopher Kimball.

Uh, HAVE YOU SEEN HIS BOW-TIE? …just stop it…..

This curry recipe jumped off the page and punched me in the nose as soon as I read it. A) It’s so, so easy. B) It took no time at all, and C) It allowed me to pretend I was a cook on America’s Test Kitchen, standing next to Christopher (Wait, can I call you Chris?) making brilliantly awful puns about curry and bonding over our matching bow-ties.

I only willy-nilly’d a smidge. Their version called for channa dal (Indian yellow split peas) but all I had was a China doll. OHHHHH ME. I’m kidding. I used green lentils instead.

When it comes time to taste the sauce towards the end, think of me. Think of me when those flavors body-slam your psyche.

The. Places. This. Will. Take. You…

Beef and Lentil Curry:

(Adapted from Cooks Illustrated)

I think this should be my NEW LOOK. Yeaaaaah!

 What it took for 4:

* 1/4 cup vegetable oil
* 1 tsp cumin seeds
* 1 Tbs ground coriander
* 1 medium yellow onion, thinly sliced
* 4 cloves garlic, minced
* 1 Tbs. freshly grated ginger
* 1 1/2 pound top sirloin, trimmed of excess fat and cut into bite-sized chunks
* 1 (14.5 oz) can whole, peeled tomatoes, crushed with your hands
* 1 tsp ground turmeric
* 2 cups water
* 1 jalapeno pepper, finely diced
* 1/2 cup french green lentils
* fresh cilantro for garnish
* coarse salt and freshly ground pepper
* 2 cups cooked white or brown jasmine rice

Using a mortar and pestle, grind the cumin seeds and coriander together, until finely ground.

Heat the oil in a medium skillet over medium-high. Add the spices and bloom 20 seconds.

Toss in the onions and saute until soft, 4 minutes.

Back in the mortar and pestle, crush the garlic with the grated ginger, along with a pinch of salt, to form a paste.

Add garlic-ginger mixture to skillet, along with the beef, crushed tomatoes, turmeric and a good pinch of salt. Cook 8 minutes, until spices start to become fragrant.

Add the water, jalapeno pepper and the lentils. Bring to a boil, then reduce heat and simmer until lentils are cooked through and everything smells so good you have a slight conniption, about 40 minutes.

Taste and season with more salt and pepper if needed.

Stir in the cilantro and serve with cooked rice.

Freak out on yourself.

 

, , , , , ,

38 Responses to Beef and Lentil Curry

  1. Kathryn January 16, 2012 at 2:58 pm #

    Anything involving curry gets my vote!

  2. Sommer@ASpicyPerspective January 16, 2012 at 3:13 pm #

    GOR-GEOUS!! I’m a curry fan-atic!

  3. Julie @ Table for Two January 16, 2012 at 3:14 pm #

    haha, your new look is SEXY! this sounds awesome — anything with curry and lentils..you can give me the entire pot. pleaseeeeeee? :)

  4. Lindsay @ Pinch of Yum January 16, 2012 at 3:34 pm #

    Love that last photo! And I will think of you when I taste this. I will.

  5. Em (Wine and Butter) January 16, 2012 at 3:39 pm #

    This looks so good! Im on a bit of Jan budget though (boo) – do you think it would work with ground beef….??

    • Bev Weidner January 16, 2012 at 3:48 pm #

      I totally think ground beef would work! I WILL say, go with the leanest possible beef, so it’s not too greasy, and you don’t feel the need to drain it. Because then you’d be draining all the pimp flavors. So yeah, try a lean ground beef and let me know how it works!

      (or chicken breasts!)

  6. Cassie January 16, 2012 at 3:50 pm #

    Cooks illustrated is my favorite cookbook. This is heavenly. Lentils on the brain today!

  7. Amy January 16, 2012 at 3:50 pm #

    I am totally making this! Sparkling pot and all. And I think you’d rock a giant polka-dotted bow tie.

  8. Jennifer | Mother Thyme January 16, 2012 at 4:07 pm #

    I need this for dinner tonight, I love curry! Loving that bowl!

  9. Katie January 16, 2012 at 4:22 pm #

    That silver bowl is amazing…I like the idea of my tongue doing the electric slide through all of this deliciousness. Also, when we (one day) meet…can you please dress yourself like that lady in the red bow tie?? Puhleeeze?

  10. Kalyn January 16, 2012 at 4:27 pm #

    Oh yes please. This sounds just wonderful. I think the Cooks Illustrated books are always reliable, but I wish they had photos.

  11. Brenda @ a farmgirl's dabbles January 16, 2012 at 4:43 pm #

    This is so gorgeous. And the flavors…I want some!!!

  12. Averie @ Love Veggies and Yoga January 16, 2012 at 6:32 pm #

    I don’t eat beef but I’d eat anything out of that gorgeous serving bowl. I am thinking you got that on one of the Instagram pics from your thrift shopping adventures. Gorgeous!

  13. Alison @ ingredients, Inc. January 16, 2012 at 7:06 pm #

    I totally want to try this!

  14. Deanna B. January 16, 2012 at 7:11 pm #

    Curry and lentils together in one pot? Sign me up! I love everything in here, especially if I can make it extra spicy!

  15. Jenny January 16, 2012 at 7:22 pm #

    I’d brown the meat in a skillet first to keep all the juices inside and caramelize and then add to the pot. It just makes the meat taste better. I do the same thing when I make vegetable stew. Just one more step but it makes the meat so tender.

    • Bev Weidner January 16, 2012 at 7:57 pm #

      Yeah, I usually sear the meat too before adding it to liquid. But the man with the bow-tie suggested otherwise, and I think we all know we need to obey the bow-tie.

      (p.s. AND it didn’t need it. Everything was so dad-gum succulent and tender without ze sear!)

  16. Cookin' Canuck January 16, 2012 at 7:28 pm #

    Everything about this is gorgeous – the curry, the serving dish, the photos. Well done, Bev!

  17. Anna January 16, 2012 at 7:48 pm #

    This looks amazing!! And China doll? I lolled. :)

  18. Jenny January 16, 2012 at 8:47 pm #

    I guess I haven’t met this man with the bowtie – but I’m sure he knows his stuff!!!

  19. Gina @ Running to the Kitchen January 16, 2012 at 10:30 pm #

    You know you’re legit when you use a mortar and pestle ;) Love this!

  20. Sara {Home is Where the Cookies Are} January 17, 2012 at 2:19 am #

    My, that looks regal, doesn’t it?? In the silver pot with the yellow glow? ;) Certainly looks delicious!

  21. Rachel @ Not Rachael Ray January 17, 2012 at 1:36 pm #

    Oh Bev, your photos are gorgeous as always so shut it ;)

  22. kelley January 17, 2012 at 1:48 pm #

    Loverly. Absolutely loverly. The pics, the curry, the sliver platter. All of it.

  23. Tara January 17, 2012 at 3:06 pm #

    What would the amounts for spices be if you have them already ground? Thanks!

    • Bev Weidner January 17, 2012 at 3:10 pm #

      I’d say just a Tbs of each! That should do it. :)

  24. brandi January 17, 2012 at 4:26 pm #

    please and thank you, deliver this tonight. holy moly it looks delicious.

  25. yeni January 17, 2012 at 5:47 pm #

    Can this be made in the crock pot? Looks like a good candidate for a slow cook, whatcha think?

    • Bev Weidner January 17, 2012 at 5:48 pm #

      Oh, I bet it totally could! Try it and let me know the levels of amazingness you experience. ;)

  26. DessertForTwo January 17, 2012 at 9:34 pm #

    Chris is MY boyfriend. Don’t you dare steal him away from me with that gorgeous smile of yours! Or I’ll come getcha!

  27. Deborah January 19, 2012 at 2:59 pm #

    Oh great – another cookbook I need to add to my collection!

  28. Carla January 20, 2012 at 12:39 am #

    Hi Bev – do you think just regular lentils will be ok in this? I could not find french green lentils. Can’t wait to try this!

    • Bev Weidner January 20, 2012 at 12:41 am #

      Regular would be just fine! They tend to cook quicker than the French ones, so maybe add them to the curry about 10 minutes in. You’ll be good to go!

  29. online casinos July 4, 2013 at 2:02 pm #

    Furthermore understand that these kinds of affiliate payouts
    usually are usually created regardless of the dealer’s side. All round, this NL Central market leaders have got earned 11 associated with 13 and cause Cincinnati simply by 5 game titles.

  30. Jack Florey February 11, 2014 at 5:39 pm #

    Making this dish for the third time. Definitely a repeat-worthy dish and great for the chilly winter months. You can substitute lamb if you’re looking to shake things up a little and the recipe readily doubles if you want to serve this to guest! If you really want to impress try serving with this naan: http://m.allrecipes.com/recipe/14565/naan

Trackbacks/Pingbacks

  1. Main Dishes by isbolick - Pearltrees - January 17, 2012

    [...] Taste and season with more salt and pepper if needed. Stir in the cilantro and serve with cooked rice. Beef and Lentil Curry | Bev Cooks [...]

  2. Beef and Lentil Curry « 29andhungry - February 18, 2012

    [...] have about a zillion recipes bookmarked, but one that I kept coming back to is a beef and lentil curry. I’ve been trying to get myself to like beans and lentils and that sort of stuff that I would [...]

  3. WTCW #40 - Just Us Four - November 4, 2013

    […]  Doesn’t this beef and lentil curry look delicious?!  I can’t wait to give it a […]

Leave a Reply

buy nolvadex online