Beef Curry with Rice and Boiled Eggs
A quick and comforting beef curry served over white rice with boiled eggs. This simple version uses pantry staples and is ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 450
- Protein
- 30g
Ingredients
- 1 lb beef stew meat
- 2 tbsp curry powder
- 1 large carrot
- 1 cup green beans
- 4 eggs
- 2 cups cooked white rice
Instructions
- 1
Boil the 4 eggs in a pot of water for 8 minutes, then drain and cool in cold water. Peel and set aside.
- 2
In a large skillet, brown the 1 lb beef stew meat over medium-high heat until browned on all sides, about 5 minutes.
- 3
Add the 2 tbsp curry powder and 1 cup water, scraping up any browned bits. Bring to a simmer, then reduce heat to medium-low.
- 4
Add the 1 large carrot (sliced) and 1 cup green beans. Cover and simmer until beef is tender and vegetables are cooked, about 10 minutes.
- 5
Serve the curry over the 2 cups cooked rice, topped with the peeled boiled eggs (halved if desired).
Tools you’ll need
- large skillet
- pot for boiling eggs
- knife
- cutting board
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