This is (almost) the recipe my husband used to win the shul’s annual cholent contest, but it is so different you will really like it any night of the week.
Curried Cholent Beef Stew
Servings
4 Servings
Ingredients
- 3 pounds beef stew meat
- ⅓ cup flour
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 4 teaspoons curry powder
- ½ teaspoon pepper
- 2 teaspoons olive oil
- 1 onion cut into pieces
- 1 stalk celery cut into pieces
- 2 carrots chopped
- 4 red potatoes chopped
- 1 can coconut milk
- ⅓ cup frozen peas
Instructions
- 1 In plastic bag, combine meat, flour, salt, ginger, curry powder, pepper, shake until meat is coated.2 In large pan, heat oil. Add beef and saute a few minutes, until meat begins to brown. Add more flour if needed.3 Transfer meat into slow cooker. Add onion, celery, carrots, and potatoes.4 Empty coconut milk into crockpot. Fill empty coconut milk can halfway with water, swish around to get any remaining coconut fat and add to pot.5 Sprinkle a few more teaspoons of curry, if desired. (we use different curries, depending on what we have on hand).6 Cook on high for 2 hours, then low at least 6 hours.7 Add frozen peas half hour before serving.
Can’t wait to hear
*Tamar Genger MA, RD | **Executive Editor *
Kosher Network International | JOYofKOSHER.com [email protected]
904.580.7050 ext 250
Sorry I didn’t get back sooner. I did make the Curried Cholent (with the meat) for my shul. I basically doubled the recipe. About 35 people and about the only thing left were a few potatoes and the gravy.
Amazing!!!
*Tamar Genger MA, RD | **Executive Editor *
Kosher Network International | JOYofKOSHER.com [email protected]
904.580.7050 ext 250
I may try this for my shul this week, but make it vegtarian (we tend to do michit kiddushes). I’m thinking of substituting the beef with sweet potato and another root vegetable. If I do this (I usually have a selection and let the wife pick), I’ll let people know how it went.
Thank you very much Tamar.
Most cans are about 14 oz., that should work.
This recipe looks wonderful. As soon as I saw the curry, coconut milk and potatoes, I knew I had to try it. Can you please tell me what size can coconut milk to use?
Thank you.
Let’s see if Dori answers, but for now here is my thought, although I am no Rabbi and everyone has slightly different rules so you might want to ask yours. I would defrost the peas and then mix them in when serving in a new bowl.
I want to try this:
how do you add the frozen peas to the pot on shabbos?
never would have thought to put coconut milk in cholent, it sounds brilliant