Beef, silverbeet and paneer curry
5
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Beef chuck steak, raw
400 g, (Buy 500g) cut into 3cm pieces
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Ground coriander
1 tsp
Ground cumin
1 tsp
Ground turmeric
1 tsp
Olive oil
1 tbs
Red onion
1 medium, cut into thin wedges
Eggplant
1 medium, cut into 2cm pieces
Canned diced tomatoes
400 g
Canned chickpeas, rinsed and drained
1 400g can, (400g)
Salt-reduced liquid beef stock
2 cup(s), (500ml)
Silverbeet
3 cup(s), (½ bunch) finely shredded
Cheese, paneer
120 g, cut into 2cm pieces
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Fresh coriander
¼ cup(s)
Lemon(s)
1 medium, cut into wedges
Instructions
1
Combine beef, garlic, ginger, ground coriander, cumin and turmeric in a bowl.
2
Heat oil in a large non-stick frying pan over medium-high heat. Cook beef, stirring, for 3–4 minutes or until browned.
3
Add onion and eggplant and cook, stirring, for 3–4 minutes or until onion has softened. Add tomatoes, chickpeas and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes.
4
Uncover and cook for 15–20 minutes or until sauce has thickened and beef is tender. Remove from heat. Stir in silverbeet and paneer. Set aside, covered, for 2 minutes or until warmed through. Serve curry with yoghurt, fresh coriander and lime wedges.
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