• 2 cloves garlic, peeled
  • 5cm piece ginger, peeled and roughly chopped
  • 2 red chillies, 1 roughly chopped and 1 finely sliced, deseeded
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 tbsp turmeric
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp ground cumin
  • ¼ tsp cayenne
  • 450g beef braising steak, cut into 3cm pieces
  • 390g carton chopped tomatoes
  • 500ml beef stock, made with 1 beef stock cube
  • 1 tbsp light brown soft sugar
  • 250g basmati rice
  • 200g broccoli florets
  • 100g coconut cream, grated
  • 1 tbsp coriander, chopped, to serve


  1. 1

    Add the garlic, ginger and finely chopped red chilli to a food processor and blitz to a paste. Heat the olive oil in a large saucepan and cook the onion for 2-3 minutes, then add the paste for 3-4 minutes, until really fragrant. Add the spices and stir in well. Cook for 1 minute.

  2. 2

    Add the beef and, using tongs, brown all over for 4-5 minutes, until the pieces develop a really nice coating with the paste. Pour in the chopped tomatoes, stock and light brown soft sugar and bring to the boil. Turn down the heat, cover and simmer for 1 hour, then remove the lid and simmer for 30 minutes, until the beef is tender.

  3. 3

    Meanwhile, cook the rice according to pack instructions. Add the broccoli and coconut cream to the curry for the last 5 mins, then serve with the rice. Sprinkle with the finely sliced red chilli and coriander.

Nutritional Details

Each serving provides
  • Energy 2688kj 642kcal 32%
  • Fat 26.8g 38%
  • Saturates 18.1g 91%
  • Sugars 10.9g 12%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 540kj/129kcal

Each serving provides

60.1g carbohydrate 7.3g fibre 36.4g protein

Also in these Scrapbooks

Back to top