Beef and Mushroom Curry

1. Beef and Mushroom Curry

Ingredients:

• 500g beef, cut into chunks
• 200g mushrooms, sliced
• 100g green beans, trimmed
• 1 bell pepper, chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 400ml coconut milk
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. Add the beef chunks and cook until browned on all sides.
3. Stir in the curry powder and cook for another minute.
4. Add the mushrooms, green beans, and bell pepper. Cook for a few minutes until they start to soften.
5. Pour in the coconut milk, bring to a simmer, and cook for about 30 minutes, or until the beef is tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve with rice or naan bread.

2. Chicken and Vegetable Curry

Ingredients:

• 500g chicken breast, cut into chunks
• 200g mushrooms, sliced
• 100g green beans, trimmed
• 1 bell pepper, chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 400ml coconut milk
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. Add the chicken chunks and cook until browned on all sides.
3. Stir in the curry powder and cook for another minute.
4. Add the mushrooms, green beans, and bell pepper. Cook for a few minutes until they start to soften.
5. Pour in the coconut milk, bring to a simmer, and cook for about 20 minutes, or until the chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve with rice or naan bread.

3. Vegetarian Curry

Ingredients:

• 200g mushrooms, sliced
• 100g green beans, trimmed
• 1 bell pepper, chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 400ml coconut milk
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. Stir in the curry powder and cook for another minute.
3. Add the mushrooms, green beans, and bell pepper. Cook for a few minutes until they start to soften.
4. Pour in the coconut milk, bring to a simmer, and cook for about 15 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve with rice or naan bread.