Tomato & Coconut Curry with Beef
Rated 5.0 stars by 1 users
Category
Evening Meals
Servings
4
Prep Time
10 minutes
Cook Time
1.5
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
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1 tbsp coconut oil
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500g lean diced casserole steak
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1 red onion, chopped
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5cm piece of ginger, peeled and finely sliced
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2 large cloves of garlic finely chopped
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1 red chili de-seeded and sliced
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1 stem lemon grass (outer leaves removed) chopped
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1 cinnamon stick
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1 star anise
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1 x 400g can coconut milk
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1 x 400g can of chopped tomatoes
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300ml beef stock
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1 aubergine, chopped
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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 1hour 45 minutes. Stir in the aubergine half way through.
- You could also substitute the beef for 600g of vegetables for a vegetarian option.
