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Photo of Beef rendang curry by WW

Beef rendang curry

9
PersonalPoints™ per serving
Total Time
1 hr 50 min
Prep
20 min
Cook
1 hr 30 min
Serves
4
Difficulty
Moderate
This Indonesian-style curry is rich, but serving it with cauliflower 'rice' keeps it budget-friendly.

Ingredients

Lemon Grass Stems

2 stem, trimmed, outer leaves removed and roughly chopped

Chilli, Green or Red

1 individual, red, deseeded and chopped

Garlic

2 clove(s)

Root Ginger

10 g, peeled and roughly chopped

Garam Masala

2 tablespoons, level

Vegetable Oil

1 teaspoons

Beef sirloin steak, lean, raw

600 g, diced

Onion(s)

1 medium, thinly sliced

Reduced Fat Coconut Milk, Canned (7.7% Fat)

½ can(s)

Beef stock cube(s)

1 cube(s), to make 400ml stock

Kaffir Lime Leaves

4 leaf/leaves

Lime Juice, Fresh

15 ml

Desiccated Coconut

2 tablespoons

Cauliflower, Raw

600 g, ready made cauliflower 'rice'

Spring Onions

2 medium, finely sliced

Chilli flakes

2 teaspoons, level

Lime(s)

1 medium, cut into wedges, to serve

Instructions

  1. Put the lemongrass, chilli, garlic, ginger, garam masala and 4 tbsp water in the bowl of a mini food processor and blitz to form a thick paste. Set aside.
  2. Heat the oil in a medium pan over a high heat. Add the beef and cook, turning occasionally, for 4-5 minutes until browned. Transfer to a plate.
  3. Add the onion to the pan and cook for 6-8 minutes until softened. Add the curry paste and cook for a further 2-3 minutes or until fragrant.
  4. Return the beef to the pan and stir to coat. Add the coconut milk, stock and lime leaves, then bring to a boil. Reduce the heat then cover and simmer for 1 hour to 1 hour 15 minutes, until the sauce has thickened and the meat is tender. Stir through the lime juice
  5. Meanwhile, set a small pan over a medium-high heat. Add the coconut and cook for 3-4 minutes, stirring, until just browned. Transfer to a bowl and set aside. Cook the cauliflower 'rice' to pack instructions.
  6. Divide the cauliflower 'rice' between plates and top with the beef curry then scatter over the toasted coconut, spring onions and chilli flakes. Serve with the lime wedges on the side.

Notes

You can freeze the curry paste for up to six months. Simply defrost before using.

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