I made this for a late lunch/early dinner today. It took about 30 minutes time for a dinner that tasted like I had cooked it all day. The secret is in using canned roast beef. I find mine at Trader Joe’s for around $3 for a 12-ounce can. It is the texture/taste of long simmered beef stew in large chunks. Perfect for shredding and adding to meals. No cooking, no waste.
Tomato Beef Curry Sauce
1 Tbsp extra virgin olive oil
1 1/2 cups diced onion (1 large onion)
2 cloves garlic or 1/2 tsp dried diced garlic
1 28-ounce can diced tomatoes
1 12-ounce can roast beef, drained
1/2 cup water
1/2 cup raisin/cranberry/blueberry dried berry mix
1/2 cup boiling water
2 Tbsp honey
4 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp fresh ground black pepper
1 1/2 cups jasmine rice
3 cups water
Add the 1/2 cup boiling water to the berry mix in a heat proof bowl. Let sit for at least 15 minutes.
Meanwhile, bring the 3 cups water to a boil in a heavy medium saucepan. Add the rice, stir well, lower the heat to low and cook for 20 minutes.
In a second medium sauce pan heat the oil over medium heat. Saute the onions till tender. Add in the garlic, tomatoes, 1/2 cup water, berries with any remaining water, honey and spices. Mix together, then add in the roast beef, shredded. Put on the lid, bring to a simmer and let simmer till the rice is done (at least 10 minutes).
When the rice’s 20 minutes are done, take off the heat and let sit tightly covered for another 5 minutes. This dries the rice. Fluff up and top with the curry.