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Beef and vegetable curry
Beef and vegetable curry
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Spicy and flavorful low-fat Indian curry.
Ingredients:
  • 300g beef round steak or beef topside steak, cut into 1cm cubes
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 20.00 ml finely grated fresh ginger
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/4 tsp ground cardamom
  • 1/4 tsp cayenne pepper
  • 1 x 400g can diced Italian tomatoes
  • 375ml (1 1/2 cups) beef stock
  • 2 carrots, peeled, coarsely chopped
  • 175g green beans, topped, halved
  • 350g cauliflower, cut into florets
  • 200g (1 cup) Basmati rice
  • 90g (1/3 cup) low-fat natural yoghurt, to serve
  • Freshly ground black pepper
Instructions:
  • In a large saucepan over medium-high heat, sizzle the oil until it shimmers with excitement. Add half of the beef, stirring it to a beautiful brown in 3-4 minutes. Then, gracefully transfer it to a heatproof bowl before repeating the tender dance with the remaining beef.
  • Lower the heat to medium-low, then stir in the onion and cook for about 10 minutes until it becomes soft and golden. Introduce the garlic, ginger, cumin, coriander, turmeric, cardamom, and cayenne pepper to the pan, cooking for another minute until fragrant.
  • Combine the beef, tomato, and stock in a pot and bring to a boil. Simmer on low heat, covered, stirring occasionally, for 30 minutes until the beef is tender.
  • Cook carrots until tender for about 20 minutes. Then add beans and cauliflower, cooking until both are tender, about 10 more minutes.
  • Cook the rice in a large saucepan of boiling water according to the package instructions until tender.
  • Portion out the rice evenly into individual serving bowls. Drizzle each bowl with curry and a spoonful of yoghurt. Sprinkle with freshly ground pepper before serving.

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