5.0 from 18 votes
Pressure Cooker Beef Curry
Beef curry in 40 minutes? Surely not possible? It is thanks to my new toy! This Pressure Cooker Beef Curry tastes just like my slow cooked beef curries (the ones which take hours and hours in the oven or slow cooker) but takes just 40 minutes from start to finish – that’s faster than it takes to get it delivered from my local curry restaurant! (Serves 4-6, depending on appetite and accompaniments)
Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4 people
Calories: 375 kcal
Course:
Main Course
Cuisine:
Indian , British
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 800 g diced stewing beef
- 3 cloves garlic crushed or grated
- 3 cm ginger grated
- 1 teaspoon chilli flakes for a medium curry (use ½ tsp for mild or 2 for hot)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons Turmeric (optional)
- 4 teaspoons garam masala
- 400 g tin chopped tomatoes
- salt and pepper to taste
To serve
- Rice, naans or chapattis
- Your favourite pickles and chutneys (optional)
- fresh coriander (cilantro) (optional)
Instructions
- Place the onions and olive oil in the pressure cooker and fry over a gentle heat for 3 minutes, or until softened.
- Turn the heat up and add the beef – stir-fry for 2-3 minutes until browned.
- Lower the heat again and add the garlic, ginger, chilli and spices. Fry gently for 2 more minutes.
- Add the tomatoes and a little salt and pepper, then put on the pressure cooker lid and ensure the dial is set to high pressure (12lb / II). Turn the heat up high.
- Wait until the visual pressure indicator (red button) pops up. Then, when steam is escaping at a steady rate, turn down until the steam is making just a gentle hiss.
- Cook for 20 minutes.
- When the cooking time is over, turn the heat off and move the pressure regulator to the ‘steam release’ position and wait until the pressure indicator (red button) drops. Open the pressure cooker, stir in the fresh coriander and serve the curry with rice, naans or chapattis and all your favourite pickles and chutneys.
Cup of Yum
Notes
- If you don’t own a pressure cooker, you can cook this curry in a conventional oven for 3 hours at 160C or a slow cooker on low for 8 hours.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
375kcal
(19%)
Carbohydrates
12g
(4%)
Protein
47g
(94%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Cholesterol
124mg
(41%)
Sodium
256mg
(11%)
Potassium
1077mg
(31%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
375IU
(8%)
Vitamin C
12.5mg
(14%)
Calcium
92mg
(9%)
Iron
6.6mg
(37%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 375
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 47g | 94% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 124mg | 41% |
| Sodium | 256mg | 11% |
| Potassium | 1077mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 12.5mg | 14% |
| Calcium | 92mg | 9% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.