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.
