*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is SO good, easy to make and full of flavor! I recommend browning the meat in batches, otherwise the pot is too crowded and the meat tends to steam. All I needed to add was a bit of salt at the end. If you don't want your veggies too soft, I suggest you cook the meat for 20-25 minutes under pressure, add in the veggies, then finish cooking for 10-15 more minutes. There was no indication on how to prepare the potatoes, so I peeled them and cut them into 1.5" chunks. The beef comes out so tender. This has the perfect amount of heat, not overly spicy at all. I garnished with some minced cilantro. Perfect!
Absolutely delicious!!! The amount of flavor will depend on the type and quality of your curry mix. I only had one 13.5oz can of the tomato's so for the remaining liquid I used a can of coconut milk which was fabulous.
Oh so good. I don’t have an instapot so I made it right on top of the stove and it turned out perfect!! Didn’t cook the beef all the way cause I knew it would cook while it was simmering and it was so tender!!! Will make again!!!
I did not care for this at all. The curry taste was too strong and otherwise, I think it needed some other spices or something to give it more flavor. I could only eat a bit of it. Luckily my husband liked it better than I did and finished it the next day. But unfortunately we have a bunch in the freezer.
The only thing I changed was to use a better cut of beef (chuck)- which was the best part. Very tender.