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Photo of Coconut & ginger beef curry by WW

Coconut & ginger beef curry

12
Points® value
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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