• 4servings
  • 15minutes

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Nutrition Info . . .

VitaminsB3, B12, D
MineralsZinc, Copper, Calcium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons curry

  2. 1/2 teaspoon chilli powder, or to

  3. 1 cup 1/4 cup vegetable

  4. 2 large brown

  5. 1 tablespoon chopped 1 tablespoon finely chopped 1 x 400 g tin whole peeled tomatoes, drained and 750 g lean topside beef or BBQ steak,

  6. 1 teaspoon 250 mL coconut Raita

  7. 500 mL Greek natural

  8. 2 Lebanese cucumbers, finely

  9. 2 tablespoons fresh or dried mint, or to

Instructions Jump to Ingredients ↑

  1. Place curry powder and chilli powder in a small bowl. Add 2 tablespoons of the water, stirring to make a paste.

  2. Heat the oil in a saucepan until hot. Add the onion, garlic and ginger. Fry until softened.

  3. Add the curry paste and fry for 1 minute.

  4. Add the tomatoes and fry until soft.

  5. Add the remaining water, beef and salt. Bring to the boil, stirring occasionally.

  6. Cover and simmer for 1½ hours.

  7. Add the coconut milk and slowly bring to the boil, stirring constantly. Simmer, uncovered, for 20 minutes.

  8. Raita : Combine yoghurt and cucumbers in a bowl. Add mint and stir until all ingredients are combined.

  9. Serve curry with steamed rice, raita, pappadams and mango chutney.


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