This curry will make your weekly dinners a breeze, a great gravy beef recipe to add to your repertoire!
Preparation: 10 minutes
Cooking: 40 minutes
600g gravy beef, fat trimmed, cut into 3cm pieces
1/3 cup korma curry paste
1 tbsp olive oil
2 cloves garlic, crushed
1 brown onion, thinly sliced
3cm piece ginger, finely grated
2 cups salt-reduced beef stock
400ml can light coconut milk
100g red lentils
100g green split peas
1/2 large cauliflower, cut into florets
2/3 cup frozen peas
1 bunch English spinach, roughly chopped
Greek yoghurt, lemon wedges, coriander sprigs and roti bread, to serve
- Place the beef and half the curry paste into a large snap lock bag or glass bowl. Turn to coat. Heat half the oil in a large saucepan over medium heat. Cook the beef for 4 to 5 minutes, turning occasionally or until browned. Set aside on a plate.
- Heat the remaining oil in the same pan over medium heat. Add the garlic, onion and ginger and cook for 2 to 3 minutes. Stir in the remaining curry paste.
- Add the stock, coconut milk, lentils and split peas to the pan. Bring to the boil then reduce heat and simmer for 10 minutes. Return the beef to the pan with the cauliflower and simmer for a further 15 to 20 minutes or until beef and vegetables are tender. Stir through peas and spinach.
- Divide the curry between bowls. Serve with yoghurt, lemon wedges, coriander and roti.
If time permits, try marinating the gravy beef in a glass bowl overnight for a more intense flavour.