Coconut Beef Curry
Ingredients
- 1 teaspoon olive oil ⓘ
- 250 g blade steaks (beef oyster trimmed of fat and chopped) ⓘ
- 1 teaspoon garam masala ⓘ
- 1/2 teaspoon ground turmeric
- chili powder (pinch of) ⓘ
- 125 ml light coconut milk (1/2 cup) ⓘ
- 145 g tomatoes (canned no added salt chopped) ⓘ
- 200 g cauliflower (chopped)
- 100 g green beans (trimmed and diagonally sliced)
- 100 g yellow squash (quartered) ⓘ
- 100 g basmati rice (1/2 cup) ⓘ
Instructions
- Heat the toil in a medium saucepan on medium to high heat and add the beef and cook for 2 to 3 minutes tossing often, until browned and then reduce hat to medium and add the garam marsala, turmeric and chillies and cook stirring for 30 seconds.
- Add the coconut milk and tomato to the pan and bring to a simmer and cook partially covered for 25 minutes or until the meat is tender.
- Add the cauliflower, beans and squash to the pan and cook partially covered for 5 to 10 minutes or until the vegetables are tender.
- Meanwhile cook the rice following the packet direction and drain well.
- Serve the curry with the rice.
Nutrition & Diet Analysis (per serving)
497
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).