Beef, silverbeet and paneer curry
Beef chuck steak, raw
400 g, (Buy 500g) cut into 3cm pieces
2 clove(s), crushed
1 tbs, finely grated
1 medium, cut into thin wedges
1 medium, cut into 2cm pieces
Canned diced tomatoes
Canned chickpeas, rinsed and drained
1 400g can, (400g)
Salt-reduced liquid beef stock
2 cup(s), (500ml)
3 cup(s), (½ bunch) finely shredded
120 g, cut into 2cm pieces
99% fat-free plain natural yoghurt
⅓ cup(s), (80g)
1 medium, cut into wedges
- Combine beef, garlic, ginger, ground coriander, cumin and turmeric in a bowl.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook beef, stirring, for 3–4 minutes or until browned.
- 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.
- 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.
SERVING SUGGESTION: Brown rice. TIPS: Suitable for leftovers. Store (without toppings) in an airtight container in the fridge for up to 3 days. Or freeze (without paneer or toppings) for up to 3 months. Paneer is a crumbly white milk cheese popular in Indian cuisine. Find it in the chilled cheese cabinets of most supermarkets. Add it: 1 long fresh red chilli (finely chopped) with onion in Step 3. Swap it: Beef for skinless chicken thigh fillets.