Quick beef and vegetable Madras curry
7
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Want a curry in a hurry? Enjoy authentic Indian flavours in less than half an hour.
Ingredients
Canola oil
1 tbs
Beef sirloin steak, raw
480 g, (buy 600g), fat trimmed, cut into 3cm cubes
Brown onion
1 medium, thinly sliced
Madras curry paste
2 tbs
Canned diced tomatoes
400 g, (1 x can)
Pumpkin
450 g, (butternut), peeled, cut into 2cm cubes
Cauliflower
300 g, cut into florets
Green string beans
150 g, trimmed, halved
Fresh coriander
½ cup(s)
Cooked basmati rice
340 g, to serve
Instructions
1
Heat the oil in a large saucepan over medium-high heat. Cook the beef, in batches, for 3 minutes or until browned. Remove from the pan and cover to keep warm.
2
Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the curry paste and cook, stirring, for 1 minute or until fragrant.
3
Return beef to the pan with the tomatoes, pumpkin and 1 cup (250ml) water and bring to the boil. Reduce heat, cover and simmer for 10 minutes or until the beef and pumpkin are almost tender. Add cauliflower and cook for 2 minutes. Add beans and cook for a further 2 minutes or until the vegetables are tender.
4
Serve the curry with the steamed rice and sprinkled with coriander.
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