Add Recipe

BEEF & COCONUT CURRY

  • Serving
    4
  • View
    579

This is a ‘Not-from-a-Jar’ Curry! Ready made pastes are great and handy to have in your pantry if you want a quick curry, but mixing and roasting your own spices to make your own paste, tastes far far better.  It really is so simple if you have all the spices at hand.  You will immediately notice the difference in taste from your own prepared curry mix to a commercially prepared one.  All the spices below are easily available from supermarkets.

Ingredients

Masala Curry Spice Mix

    Directions

    Step 1

    Sauté the onions in a little ghee or olive oil over medium heat for 15-20 min until caramalised and brown. Remove and set aside.

    Step 2

    Add more ghee/oil to the pan, add the beef and brown.  Work in batches, you need to brown the meat not steam it. Transfer to a plate.

    Step 3

    Put the onion back to the pan along with the garlic, ginger and curry spices. Sauté for 1 minute or until spices become fragrant. 

    Step 4

    Now add the tomato paste, lemon juice, vinegar, curry leaves, salt, pepper, stock cube, diced tomatoes, potatoes and coconut milk.  Bring to the boil. 

    Step 5

    Lower the heat and leave to simmer covered, over a low heat for 1.5 - 2 hours or until meat is tender. If too thick, add a little stock.

    Step 6

    Garnish with fresh coriander or parsley and serve with a marbled boiled egg on top (optional), boiled basmati rice and poppadums.

    Step 7

    For the marbled boiled eggs you need to put 4 eggs in a pan in a single layer. Cover with water and bring to a boil, stirring gently. Lower the heat and leave to cook for about 8 minutes. Drain the eggs. Lightly crack eggs with a teaspoon all over. Place the eggs again in the pan, cover with water and add about 1 tsp of turmeric. Bring to the boil, lower the heat and cook for another 5 minutes. Drain, and then add cold water to the eggs in the pan. Leave for about an hour before you peel the eggs.

    Jacqui

    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

    Leave a Review