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Beef and lentil curry
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Mouthwatering beef curry served with fresh coriander and warm roti.
Ingredients:
  • 600g gravy beef, fat trimmed, cut into 3cm pieces
  • 115.50 gm korma curry paste
  • 18.20 gm olive oil
  • 1 brown onion, thinly sliced
  • 3cm piece ginger, finely grated
  • 500ml beef stock
  • 400ml can light coconut milk
  • 100g (1/2 cup) red lentils
  • 100g (1/2 cup) green split peas
  • 1/2 large cauliflower, cut into florets
  • 165.00 ml frozen peas
  • 1 bunch English spinach, roughly chopped
  • Greek yoghurt, to serve
  • Lemon wedges, to serve
  • Coriander sprigs, to serve
  • Roti bread, to serve
Instructions:
  • Marinate beef in half of the curry paste in a large snap lock bag or glass bowl, ensuring it is well coated. Brown the beef in half of the oil in a large saucepan over medium heat for 4 to 5 minutes, turning occasionally. Transfer the beef to a plate and set aside.
  • In the same pan over medium heat, warm up the remaining oil. Add garlic, onion, and ginger, and sauté for 2 to 3 minutes. Stir in the rest of the curry paste.
  • Combine the stock, coconut milk, lentils, and split peas in the pan and bring to a boil. Lower the heat and simmer for 10 minutes. Add the beef and cauliflower back to the pan and simmer for another 15 to 20 minutes until everything is tender. Gently mix in the peas and spinach.
  • Ladle the flavorful curry into individual bowls. Garnish with a dollop of creamy yogurt, fresh lemon wedges, fragrant coriander, and warm roti on the side.

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