Quick beef and vegetable Madras curry
lean beef sirloin steak
480 g, (buy 600g), fat trimmed, cut into 3cm cubes
1 medium, thinly sliced
Madras curry paste
canned diced tomatoes
400 g, (1 x can)
450 g, (butternut), peeled, cut into 2cm cubes
300 g, cut into florets
150 g, trimmed, halved
cooked basmati rice
340 g, to serve
- 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.
- 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.
- 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.
- Serve the curry with the steamed rice and sprinkled with coriander.