I recently made my mother's homemade curry powder. I could not wait to come up with a recipe so I could try it out. I bought a little package of beef and was planning on making a simple beef and potato curry to eat with rice and lentils.
Now my daughter is not a big meat eater, so I had to come up with a good protein for her to eat with lunch. Instead of making two separate dishes, I decided to swap out the potatoes in the beef and potato curry and add some cans of chickpeas instead.
This curry came out better than even I expected. My daughter loved the curried chickpeas with her meal and I was happy to see her getting a good helping of healthy protein.
My son and husband, the house carnivores, loved the cubes of beef in the curry. It was a delicious protein packed curry that everyone was able to enjoy. I also loved that I could combine it into one pot saving me some time from cooking two different curries to satisfy everyone in my family.
The curry powder was perfect and I can't wait to play around with it for all many meals to come.
1 1/2 pounds lean beef cut into bite-size cubes
2 can chickpeas (drained)
1 medium onion finely chopped
1 jalapeno sliced
10-12 curry leaves
1 pandan leaf
1/2 tsp fenugreek seeds
1 small cinnamon stick
2 cloves
2 cardamom pods
1 (15oz) can diced tomato (with chilies preferred)
1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
red chili powder (or cayenne) to taste
2 Tbs curry powder (or more to taste)
1/2 tsp turmeric
salt and black pepper to taste
1 cup water
Directions:
Heat 2-3 Tbs canola oil on medium high heat in a large pan and add the curry leaves, pandan leaves, cinnamon stick, cardamom pods, cloves and fenugreek seeds. Fry for 30 seconds. Then add onion and green chili with some salt to season and fry for several minutes. 
Next add the ginger and garlic and saute for 1 minute. Then add the cubes of beef and some salt and brown with all the other ingredients.
Then add the curry powder, chili powder, turmeric powder and black pepper. Saute spices with beef for 1-2 minutes. Next add the diced tomato can and water. Lower heat to a simmer (medium low) and cook for 20 minutes.
Next add the two cans of drained chickpeas and cook for another 10 minutes. Finally add the can of coconut milk and taste for salt and seasoning. Serve hot with rice or with roti or naan. Enjoy.
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