Beef korma curry
Creamy coconut korma for that Friday takeaway vibe
Serves
6 - 8
Prep Time
25 mins
Cook Time
3 hrs
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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ShareIngredients
1kg Quality Mark beef topsidei
cut into 3cm pieces2 Tbsp olive oil
2 onions
thinly sliced400ml can coconut creami
1 1/2 cups beef stock
250g green beans
trimmed1 tsp salt
1/2 tsp black pepper
1/3 cup roasted unsalted cashewi
3cm piece fresh ginger
peeled and finely chopped2 garlic cloves
peeled1 red chilli i
seeds removed2 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
naan bread
1 cup Basmati rice
cooked to packet instructionsfresh coriander
Method
Combine cashews, ginger, garlic, chilli, and coconut in a food processor.
Process until finely chopped.
Add oil, tomato paste, coriander, and spices.
Process until you have a smooth paste.
Add a small amount of water if the processor is struggling to process it.
Season the beef with salt and pepper.
Using half the oil, heat in a large oven-proof casserole dish or crock pot over medium-high heat.
Brown the beef in batches and remove.
Add the remaining oil and saute the onions until soft, then add the korma paste, and cook for a further 5 minutes.
Keep stirring occasionally to ensure it does not stick.
Return the beef and add the coconut cream and beef stock.
Bring to a gentle boil and cover with lid.
Place in the oven and cook for 3 hours, or until beef is tender and falling apart.
Add the beans 5 minutes before the end of cooking.
We like to serve with flatbread and steamed rice. Garnish with coriander. Greek yoghurt on top would go great here too.
This dish can also be made in the slow cooker as per the method above.
Ensure you soften the onions and brown the meat first on the stove top, then transfer with all the remaining ingredients to the crock pot.
Cook on high for 4 hours, or low for 6-8 hours.
If you find that there is a lot of liquid, you can pour some into a pan over a high heat and reduce it down, or alternatively, you could create a cornflour slurry with a bit of water and add to the curry. Stir well.
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.
