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Beef korma curry
Beef korma curry
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Prep Time:
20 minutes
Cook Time:
115 minutes
Total Time:
135 minutes
Homemade beef curry topped with roasted cashews and fresh coriander - a cozy takeout alternative.
Ingredients:
  • 18.40 gm vegetable oil
  • 700g Gravy Beef, cut into 3cm pieces
  • 100g curry paste
  • 1 brown onion, chopped
  • 250ml beef stock
  • 2 small sweet potatoes, peeled, cut crossways into 1cm-thick slices
  • 1 small eggplant, chopped
  • 80ml thickened cream
  • Steamed basmati rice, to serve
  • 40g cashew
  • 62.50 ml coriander leaves
  • Pappadums, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat the oil. Cook the beef for 5 minutes until browned all over. Add curry paste and onion, cook while stirring for 2 minutes until fragrant. Pour in the stock and 3/4 cup (185ml) water, bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours until beef is tender.
  • Place the sweet potato and eggplant in the pan and cook covered for 15 minutes until the sweet potato is nearly tender. Gently stir in the cream.
  • Transfer the rice and curry into individual serving bowls. Top with cashews and fresh coriander, then serve alongside pappadums for a delightful meal.

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