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Beef & Dried Asian Pear Curry
Created by Chef Lesle, this richly spiced curry blends tender beef, hearty vegetables, and warm aromatics with the subtle sweetness of Subarashii Kudamono Dried Asian Pears. A swirl of coconut cream adds silkiness, while cashews bring a satisfying crunch. Served with basmati rice or naan, it’s a comforting, unexpected way to bring orchard flavors to the dinner table.
Serves 4.
Ingredients
Curry
2 Tbsp. butter
1 Tbsp. curry powder of your choice
2 onions, roughly chopped
4 cloves garlic, roughly chopped
2 inch piece of ginger, roughly chopped
1-2 thai bird chilies (or 1 serrano pepper), chopped
1 large tomato, chopped
2 tsp. salt
½ cup cashews
¼ cup Subarashii Kudamono Dried Asian Pears
1 ½ cups water
Beef and Vegetables
2 cups chopped, cooked beef (cooked ground beef will work, too)
2 cups chopped, cooked vegetables (peas, green beans, green bell pepper, carrots, broccoli etc)
2 cups cubed, cooked potato
Finishing Touches
1 tablespoon butter
¼ cup Subarashii Kudamono Dried Asian Pears, chopped if large
¼ cup cashews
½ cup coconut cream, from top of can of chilled, non-sweet coconut milk
Preparation
- For curry, heat 2 tablespoons butter in a medium pot (preferably a Dutch oven) over
medium heat. Add curry powder and stir fry for 1 minute. Add the onions and stir fry until soft. Add garlic, ginger, thai bird chili, tomato and salt. Stir fry for a minute, then add the dried pears and cashews. - Stir-fry for 8-10 minutes, lowering heat if necessary. Remove from heat, stir in 1½ cups of water and cool slightly. Pour mixture into a blender and puree until smooth, being careful to allow any steam to escape from blender.
- Pour the blended curry back into the pot over low heat and add the beef, vegetables and potatoes. While curry is warming, finish the dish. Heat butter in a small sauté pan over medium heat. Add the dried pears and cashews and stir fry for 1 minute. Add this to the curry. Add coconut cream and stir.
- Warm curry through and serve with naan or over basmati rice.
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