Tomato & Coconut Curry with Beef
Lily & Loaf
4
15 minutes
2 hours
460
Asian
Evening Meals
A hearty and aromatic dish, featuring tender casserole steak simmered in a blend of coconut milk, tomatoes, and beef stock. Infused with ginger, chili, garlic, lemongrass, cinnamon, and star anise, the curry develops deep, complex flavours as it cooks. Aubergine adds a rich texture, while fresh coriander provides a burst of freshness. Slow-cooked in the oven, this dish is perfect for a warming dinner, and can easily be adapted with vegetables for a vegetarian option. Ideal served over rice or with naan bread.
Ingredients
1 tbsp coconut oil
500g lean diced casserole steak
1 red onion, chopped
5cm piece of ginger, peeled and finely sliced
2 large cloves of garlic finely chopped
1 red chili de-seeded and sliced
1 stem lemon grass (outer leaves removed) chopped
1 cinnamon stick
1 star anise
1 x 400g can coconut milk
1 x 400g can of chopped tomatoes
300ml beef stock
1 aubergine, chopped
Handful of chopped fresh coriander
Directions
- Pre-heat oven 160°C.
- Heat the oil in a casserole dish and brown the steak in batches, if necessary. Set aside the beef aside once cooked.
- Soften the onion in the casserole dish and stir in chili, garlic, ginger and lemon grass, and cook for 1 minute.
- Return the steak to the casserole dish and stir in the coconut milk, tomatoes and stock. Stir in the other spices and coriander, season.
Bring to the boil, cover and then cook in the oven for about 1 hour 45 minutes. Stir in the aubergine half way through.
- You could also substitute the beef for 600g of vegetables for a vegetarian option.
