Coconut & ginger beef curry
7
Points®
Total time: 1 hr 40 min • Prep: 20 min • Cook: 1 hr 20 min • Serves: 4 • Difficulty: Easy
A fragrant curry dish that’s full of spice but not too hot!
Ingredients
Beef Braising Steak, Lean, raw
600 g
Shallots
300 g
Garlic
4 clove(s)
Root Ginger
1 tablespoon(s)
Cumin seeds
2 teaspoon(s), level
Curry Leaves, fresh
10 g
Cinnamon Stick
½ stick(s)
Cardamom Pods
1 teaspoon(s)
Curry paste
1 tablespoon(s)
Cloves, Whole or Ground
4 individual
Reduced fat coconut milk, tinned (7.7% Fat)
200 ml
Coriander, fresh
6 tablespoon(s)
Green Beans
150 g
White basmati rice, dry
100 g
Cherry Tomatoes
150 g
Peas, frozen, boiled
1 serving(s)
Soy Sauce
1½ tablespoon(s)
Calorie controlled cooking spray
10 spray(s)
Instructions
1
Mist a large non-stick frying pan with the cooking spray. Add the beef and fry in batches until well browned. Set to one side. Add the shallots and cook for 10 minutes until softened and coloured. Add the garlic and ginger, all the spices and the curry paste. Cook for 2–3 minutes until fragrant.
2
Return the beef to the pan and stir in the coconut milk along with 250 ml water. Bring almost to the boil, then cover and simmer for 1 hour until the beef is tender. Stir in the beans and cook, uncovered, for 15 minutes until tender.
3
Meanwhile, cook the rice according to the packet instructions. Add the peas and tomatoes to the curry and cook for a further 5 minutes. Season with the soy sauce and half the coriander. Serve spooned over the rice and scattered with the remaining coriander.
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