Beef Korma Curry
Ingredients
1 tb Olive Oil- 600 g Blade Steak fully-trimmed, raw
4 Carrot regular, fresh, peeled, raw- 1 Onion mature, brown, raw
- 2 clove Garlic fresh, raw
2 tbsp Curry paste korma
1 tsp cinnamon
400 g Diced Tomatoes- 400 g Chickpeas canned
300 g Green Beans green, fresh, uncooked
80 g Baby spinach raw
90 g Yoghurt commercial, natural, other
Instructions
- Preheat oven to 170C/150C fan forced. Heat half the oil in a large flameproof casserole dish over high heat. Add the beef and cook, turning, for 2-3 minutes or until browned. Transfer to a plate.
- Add the remaining oil to the dish and heat over medium heat. Add the carrot and onion. Cook, stirring, for 6-7 minutes or until the mixture softens. Add the garlic and curry paste. Cook, stirring, for 1-2 minutes or until aromatic. Add the cinnamon, tomatoes and 300ml water. Stir until combined then bring to the boil.
- Return the beef to the dish and cover. Bake for 1 hour 20 minutes. Add the chickpeas and beans. Stir until combined. Cover and bake for a further 20 minutes or until the beef is very tender. Remove and discard the cinnamon.
- Add the spinach and stir until wilted. Top the curry with the yoghurt then sprinkle with the cashews and curry leaves. Serve with lime wedges.
Notes
Vegetarian Version
- Replace beef with an equal weight of firm tofu, pressed and cut into cubes. Brown the cubes in oil and then set aside. Tofu may need less time to brown and can be handled more gently to prevent breaking.
- Chickpeas can be added at the same time as the tofu.
- The tofu and chickpeas only need to be simmered/baked for around half as much time for the flavour and heat through. Overcooking tofu can make it rubbery.
1. Milk (Dairy)
- Source in recipe: Yoghurt (commercial, natural)
- Modification: Use a dairy-free yoghurt alternative (such as coconut, soy, or almond yoghurt—choose soy/nut-free if needed).
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