600 g gravy beef, fat trimmed, cut into 3cm pieces
⅓ cup korma curry paste
1 tbsp olive oil
2 cloves garlic, crushed
1 brown onion, thinly sliced
3 cm piece ginger, finely grated
2 cups (500ml) salt-reduced beef stock
400 ml can light coconut milk
100 g (1/2 cup) red lentils
100 g (1/2 cup) green split peas
½ large cauliflower, cut into florets
⅔ 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 though peas and spinach.
Divide the curry between bowls. Serve with yoghurt, lemon wedges, coriander and roti.
Chuck steak will also work well in this recipe.
Use any curry paste of your choice – tikka masala, rogan josh or even red or green curry paste.
You could substitute yoghurt for the coconut milk if desired – stir through at the end of the cooking.
Click here for more recipes from the “Better on Beef” team.