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Categories:
cooking oil lean ground beef green pepper onion garlic flour curry powder beef broth tomato juice chickpeas tomatoes frozen peas salt chili paste light plain yogurt fresh parsley
Viewed: 61 - Published at: 9 years agoIngredients
- 1 teaspoon cooking oil
- 1 lb lean ground beef
- 1/2 green pepper, chopped
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 tablespoons flour
- 2 tablespoons curry powder
- 1 1/2 cups beef broth
- 1 1/4 cups tomato juice
- 1 (14 ounce) can chickpeas, rinsed and drained
- 1 1/2 cups diced tomatoes
- 1 1/4 cups frozen peas, thawed
- 1/4 teaspoon salt
- 1/2 - 1 teaspoon chili paste
- 1/2 cup light plain yogurt
- chopped fresh parsley
Method
- Heat cooking oil in large frying pan on medium. Add ground beef, green pepper and onion. Scramble fry for about 10 minutes until beef is no longer pink. Drain.
- Add garlic. Heat and stir for 1 to 2 minutes until fragrant.
- Add flour and curry powder. Heat and stir for 1 minute.
- Slowly add broth, stirring constantly. Add tomato juice and chickpeas. Stir until boiling. Boil gently, uncovered, for about 15 minutes, stirring occasionally, until thickened.
- Add next 4 ingredients. Stir. Cook for about 5 minutes, stirring occasionally, until peas are heated through. Remove from heat.
- Add yogurt. Stir well. Remove to large serving bowl.
- Garnish with fresh parsley.
