Caribbean Beef Curry

Caribbean Beef Curry


The flavours (and heat!) of the Caribbean come together in a mouth-watering curry.

By Voula Halliday

Voula Halliday's Caribbean beef curry.

Makes 4 to 6 servings

1/2 tsp (2 mL) ground allspice
2 tbsp (30 mL) curry powder
1/2 cup (125 mL) water
1 cup (250 mL) tangy braised beef short ribs sauce
2 tsp (10 mL) fresh ginger, peeled and minced
1 small jalapeno pepper, minced, or 2 to 3 tbsp (30 to 45 mL) canned diced chilies (optional)
1 19-oz. (540-mL) can chickpeas or lentils, rinsed and drained
1 cup (250 mL) cooked tangy braised beef short ribs, bones removed
1/2 cup (125 mL) tzatziki or yogourt
1/4 cup (50 mL) fresh cilantro, finely chopped

  1. Separate leftover beef and sauce, if not done already.
  2. Place allspice and curry into a small saucepan over medium heat. Stir until spices are toasted and fragrant, about 1 minute.
  3. Add water and reserved sauce to pan and increase heat to medium high.
  4. Stir in minced ginger, jalapeno (if using), chickpeas, braised beef and tzatziki.
  5. Comer and simmer for 20 minutes, stirring occasionally.
  6. Just before serving, stir in cilantro; serve over rice or wrapped in a roti.