Beef korma curry
Creamy coconut korma for that Friday takeaway vibe
6 - 8
Serves
25 mins
Prep Time
3 hrs
Cook Time
Recipe author
Brooke Campbell
Our slowly cooked beef korma curry is so good, we even have a recipe that turns it into a pie. Enjoy a fragrant mix of herbs and spices and tender melt in your mouth beef, all in a creamy coconut sauce. The homemade korma paste is well worth the effort; we recommend making a double batch and freezing for later. Serve with steamed white rice and flat breads or naan. Don’t forget to garnish with plenty of fresh coriander.
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Ingredients
Curry
1kg Quality Mark beef topside
i
cut into 3cm pieces
2 Tbsp olive oil
2 onions
thinly sliced
400ml can coconut cream
i
1 1/2 cups beef stock
250g green beans
trimmed
1 tsp salt
1/2 tsp black pepper
Korma paste
1/3 cup roasted unsalted cashew
i
3cm piece fresh ginger
peeled and finely chopped
2 garlic cloves
peeled
1 red chilli
i
seeds removed
2 Tbsp desiccated coconut
2 Tbsp olive oil
1 Tbsp tomato paste
1/2 cup fresh coriander leaves
2 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
To serve
naan bread
1 cup Basmati rice
cooked to packet instructions
fresh coriander
Method
To Make Korma Paste
To Make Curry
Slow Cooker Method
1
Combine cashews, ginger, garlic, chilli, and coconut in a food processor.
2
Process until finely chopped.
3
Add oil, tomato paste, coriander, and spices.
4
Process until you have a smooth paste.
5
Add a small amount of water if the processor is struggling to process it.
Nutrition Information per Serving (302g)
This nutrition information was based on 8 serves of korma curry without the addition of rice or naan bread. Increase your daily dietary fibre by serving with brown rice and wholemeal naan bread.
Energy
1809kJ (434 kcal)
Protein
30.3g
Total Fat
31.5g
Saturated Fat
13.1g
Carbs
6.2g
Dietary Fibre
3.8g
Sodium
397mg
Iron
5mg
Zinc
4.5mg
Vitamin B12
1.2µg
