Slow-Cooked Beef & Bean Curry
This recipe is perfect weekend cooking.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
150
MINUTES
Ingredients
2 tbsp oil
400g beef pieces
1 tin mixed beans, drained and rinsed
2 onions, thinly sliced
4 garlic cloves, minced
2-inch piece of ginger, grated
3 tbsp tomato paste
1 tin chopped tomatoes
½ tsp cayenne pepper
2 tsp garam masala
1 tsp cinnamon
2 tsp turmeric
2 tsp cumin
2 tsp salt
500ml vegetable stock
To serve:
4-5tbsp natural yoghurt
Small bunch of fresh coriander, roughly chopped
Sliced almonds
Method
Heat the oil in a large saucepan, add the beef and cook until lightly browned.
Add the onion and fry until it starts to brown.
Add the garlic and ginger and fry for a further 2-3 minutes.
Add the tomato paste, tinned tomatoes and spices to the pot, along with the stock.
Bring to the boil then turn down the heat and simmer on a low heat for 2 hours.
10 minutes before removing from the heat add the tin of mixed beans.
Once cooked, transfer to warmed serving bowls and top with the coriander, yoghurt and almonds. Serve with rice or naan bread.
