Tropical Beef Curry with Fruit: A Sweet and Savory Delight
This Tropical Beef Curry with Fruit is a unique and adventurous dish that will surprise and delight your taste buds with its unexpected combination of ingredients. When my sister-in-law first introduced me to this recipe, I was skeptical, but I was pleasantly surprised by how well these seemingly disparate elements come together. The tropical sweetness of pineapple and figs perfectly complements the savory curry flavors, while the couscous provides a hearty base. This dish is a real treat for those who enjoy experimenting with flavors and textures.
Ingredients
- 2 pounds boneless beef chuck roast, trimmed of excess fat
- 1/2 cup olive oil
- 1 large onion, finely chopped
- 1 can (20 ounces) pineapple chunks, undrained
- 2/3 cup quick-cooking tapioca
- 1/2 cup brown sugar
- 2 tablespoons curry powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup dried figs, chopped
- 1/2 cup currants
- 1 cup couscous
- 1 cup rice (cooked as per package instructions)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
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Prepare the Meat: Begin by trimming all visible fat from the beef chuck roast. Once trimmed, cut the roast into 3/4-inch cubes. This helps the meat cook evenly and become tender during the long, slow cooking process.
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Brown the Meat: Heat the olive oil in a large skillet over medium-high heat. Add the cubed beef and chopped onion. Cook, stirring frequently, until the meat is well-browned on all sides and the onion is soft and translucent. This step may require you to cook the meat in two batches to avoid overcrowding the pan. Once browned, drain off any excess fat.
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Prepare the Slow Cooker: In a 4-quart slow cooker, combine the undrained pineapple chunks, quick-cooking tapioca, brown sugar, curry powder, salt, and pepper. Stir well to ensure all ingredients are evenly mixed.
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Combine Ingredients: Add the browned meat and onions to the slow cooker. Give everything a good stir to mix the meat thoroughly with the pineapple and spices.
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Slow Cook: Cover the slow cooker and set it to cook on low for 7-9 hours. This slow cooking process allows the flavors to meld beautifully and the beef to become tender and flavorful.
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Add the Fruit: About 30 minutes before serving, stir in the chopped dried figs and currants. Cover the slow cooker and switch it to the high setting for this last half-hour, allowing the fruit to warm through and become tender.
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Final Touches: Taste and adjust the seasoning if needed. If the curry needs a bit more salt or pepper, now is the time to add it.
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Serve: Serve the curry over a bed of fluffy couscous and alongside cooked rice. Garnish with freshly chopped cilantro to add a burst of fresh flavor and color.
Serving Suggestions
This Tropical Beef Curry with Fruit is perfect for a family dinner or a casual get-together. The combination of curry-spiced beef and sweet tropical fruit is sure to be a hit. For a complete meal, consider pairing it with a simple side salad or steamed vegetables.
Nutritional Information
- Calories: 850.9 per serving
- Fat: 12.6 grams
- Saturated Fat: 4.6 grams
- Cholesterol: 99.8 milligrams
- Sodium: 363.6 milligrams
- Carbohydrates: 137.3 grams
- Fiber: 9.6 grams
- Sugar: 39.7 grams
- Protein: 48.4 grams
Enjoy the vibrant and exotic flavors of this unique curry that blends tropical fruit with hearty beef for a truly memorable dish. Bon appétit! 🍍🥩🍲
