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Photo of Quick beef and vegetable Madras curry by WW

Quick beef and vegetable Madras curry

Total Time
35 min
10 min
25 min
Want a curry in a hurry? Enjoy authentic Indian flavours in less than half an hour.


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)


450 g, (butternut), peeled, cut into 2cm cubes


300 g, cut into florets

Green string beans

150 g, trimmed, halved

Fresh coriander

½ cup(s)

Cooked basmati rice

340 g, to serve


  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.


SERVING SUGGESTION: Serve with mint raita made by mixing 1 tablespoon of shredded mint into 200g low-fat natural yogurt.