Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fiery South Indian-style curry — India.
Equipment: Large casserole with lid
Measures and names
Ingredients
- 700 g stewing beef, cubed
- 1 onion, chopped
- 3 garlic cloves, crushed
- 20 g fresh ginger, grated
- 2 tbsp Madras curry powder
- 1 x 400g tin chopped tomatoes
- 300 ml beef stock
- 1 tbsp tomato purée (tomato paste)
- 1 tbsp olive oil
- 10 g fresh coriander (cilantro), to serve
- 1 cauliflower, riced, to serve
- salt
Method
- Heat the oil in a casserole and cook the onion for 5 minutes, until golden.
- Add the garlic, ginger and Madras powder and cook for 1 minute, until fragrant.
- Add the beef and turn it in the spices until coated and lightly browned.
- Stir in the tomato purée, tomatoes and stock. Season with salt, cover and simmer very gently for about 1 hour 30 minutes, until the beef is meltingly tender.
- Uncover for the last 15 minutes if the sauce needs thickening. Taste and adjust.
- Steam the cauliflower rice for 3–4 minutes and serve the curry over it, scattered with coriander.
Swaps and tips
Long, slow cooking makes the beef meltingly tender. Adjust the curry powder to your preferred heat.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 41 g | 13 g | 5 g | 16 g | 375 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
