Creamy Beef & Cashew Korma Curry with Aromatic Pilaf Rice & Poppadums

Creamy Beef & Cashew Korma Curry with Aromatic Pilaf Rice & Poppadums
Ingredients
For the paste
(Or use your favorite korma curry paste)
2 tbsp ground coriander seeds
1 tbsp ground cumin
1 tsp ground turmeric
1 tsp ground paprika
1 tbsp tomato paste
1 tsp mustard powder
5 cloves garlic
1 piece fresh ginger
1 tbsp water
½ tsp sea salt
½ tsp black pepper
2 tbsp canola oil
For the curry
1/2 brown onion, diced
2 Harvey Beef porterhouse steaks, diced
250 ml coconut cream
50ml hot stock or water
100g raw cashews
1 tsp brown sugar
1/2 bunch fresh coriander
2 poppadums
For the pilaf rice
½ brown onion diced
½ tsp olive oil
1 cup basmati rice
2 cups vegetable or chicken stock
1 bay leaf
2 cloves
Instructions
- In small food processer, combine the paste ingredients and blend well to a fine and thick paste.
- For the rice: sauté onion in olive oil over a medium heat until soft, add rice and toss with the oil. Add hot stock and cover with a tight fitting lid, reduce heat to very low and cook for 10 – 12 minutes until liquid has dissolved. Turn off heat and stand for 10 minutes.
- For the curry: in a wide heavy base saucepan heat 2 teaspoons of oil to a medium heat and gently fry the curry paste stirring for 1 – 2 minutes, add diced beef and brown, coating with the paste. Add chopped onions and cook, stirring regularly until softened.
- Add coconut cream, water, cashews and brown sugar and simmer gently for 10 minutes until beef is cooked and sauce is thickened slightly.
- To serve chop fresh coriander to stir through the rice, serve with hot curry and freshly cooked poppadums.
Servings
2

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