This recipe combines the rich flavors of coconut curry and beef stew served over spaghetti. It's a unique fusion dish that brings together creamy, spicy, and savory elements. Perfect for a hearty meal, this dish is sure to impress your family and friends with its vibrant flavors and textures.
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Blend green chilies, coconut milk, gram flour, yogurt, ginger garlic paste, turmeric, and salt until smooth.
Add 4 cups of water and pulse until combined.
Combine beef, onion, tomatoes, ginger garlic paste, coriander powder, garam masala, cumin seeds, red chili powder, turmeric, salt, and 2 cups of water.
Cook over medium heat until the meat is tender.
Place spaghetti on individual plates.
Top with coconut curry and beef stew.
Garnish with fried onions, garlic, cilantro, mint, boiled eggs, lemon juice, chaat masala, and crushed red pepper flakes.
Ensure the beef or chicken is cut into bite-sized pieces for even cooking and better presentation.
Adjust the spice levels according to your preference by reducing or increasing the amount of red chili powder.
For a vegetarian version, substitute the meat with tofu or paneer.
Can I use chicken instead of beef?
Yes, you can substitute beef with chicken. Ensure the chicken is boneless and cut into bite-sized pieces for even cooking.
Can I make this dish vegetarian?
Yes, you can replace the meat with tofu or paneer for a vegetarian version.
What type of oil should I use?
Use a neutral-flavored oil like canola or vegetable oil for this recipe.
Can I prepare the curry and stew ahead of time?
Yes, you can prepare the curry and stew ahead of time and reheat them before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
