Goan beef curry - Spice pots
4
Points®
Total time: 1 hr 30 min • Prep: 10 min • Cook: 1 hr 20 min • Serves: 6 • Difficulty: Easy
Delicious, slow cooked curry from Goa. There are 10 different spices in this mix, so it is full of flavour and quite a bit of heat. If you don’t like it too hot, just use less of the Spice Pot!
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
2 large, finely chopped
Root Ginger
2 tablespoon(s), grated
Garlic
6 clove(s), crushed
Beef Braising Steak, Lean, raw
1000 g
Spice Pots Goan Blend
12 teaspoon(s), level
Reduced fat coconut milk, tinned (7.7% Fat)
400 ml
Cauliflower, Raw
1 serving(s)
Coriander, fresh
1 tablespoon(s), chopped
Instructions
1
Mist a nonstick pan with cooking spray and place over a medium-high heat. Then add the onions and cook for 10 minutes, or until soft and browning. Add the ginger and garlic and cook for a further minute.
2
Add the meat and brown on all sides. Add the Goan spice and a splash of water, to stop the spices from burning and cook for 1 minute.
3
Add the coconut milk and bring slowly to the boil. Cover tightly with a lid and reduce the heat to low and simmer gently for 1 hour, or until the meat is tender.
4
Just before serving blitz the cauliflower in a food processor, until its roughly the texture of rice. Transfer to a large microwavable bowl, cover and microwave on High for 5 minutes until tender.
5
Season the curry to taste and serve with the cauliflower rice, garnished with the coriander.
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