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Beef and red lentil curry
Beef and red lentil curry
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Vibrant and hearty curry packed with nutritious legumes to elevate your week!
Ingredients:
  • 3 (about 600g) beef scotch fillet steak, cut into 4cm pieces
  • 80g (1/3 cup) Indian curry paste
  • 9.20 gm light olive oil
  • 1 brown onion, coarsely chopped
  • 2 tsp finely chopped fresh ginger
  • 210g (1 cup) split red lentils
  • 375ml (1 1/2 cups) beef stock
  • 1 x 270ml can light coconut milk
  • 125ml (1/2 cup) water
  • 40.00 ml chopped fresh coriander
  • 4 naan bread
  • Coriander leaves, to serve
Instructions:
  • In a glass or ceramic bowl, coat the beef with half of the curry paste. Heat half of the oil in a saucepan over medium heat. Brown the beef for 4-5 minutes, turning occasionally, then transfer to a plate.
  • In the same pan, gently heat the leftover oil over medium-low heat. Sauté the onion, garlic, and ginger for 2 minutes until the onion slightly softens. Mix in the remaining curry paste.
  • Combine lentils, stock, coconut milk, and water in the pan and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Add the beef back to the pan and simmer for an additional 8 minutes until tender. Finish by stirring in the chopped coriander.
  • Heat the naan bread according to the package instructions.
  • Spoon the curry into serving bowls, sprinkle with fresh coriander leaves, and serve with warm naan bread.

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