Beef curry recipe

  • Serves 4
  • 25 mins to prepare and 30 mins to cook
  • 407 calories / serving
  • Freezable
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178758 beef curry HERO

Add the rice and a little salt to the boiling water in a large saucepan. Bring back to the boil, cover, and simmer for 10-12 minutes. Remove from the heat, keeping the lid on, and set to one side.

Heat the sunflower oil in a large casserole dish over a moderate heat. Quickly sear the beef all over, then remove to a lined plate. Add the minced garlic and ginger as well as the slices of ginger to the dish and saute for a few minutes, stirring occasionally.

Add the spices to the pan along with the beef and stir well to combine. Pour in 100ml of water and bring the curry to a simmer. Simmer gently for 10 minutes, then stir in the peas, remove from the heat, and allow to residual heat to cook them.

Adjust the seasoning to taste. Re-heat the rice if necessary and spoon into serving bowls. Spoon the curry on top and garnish with a sprig of coriander before serving.

See more curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 400g beef rump, sliced thinly
  • 50ml sunflower oil
  • 200ml basmati rice (use a measuring jug), rinsed in several changes of cold water then drained
  • 450ml boiling water
  • 1tbsp fresh ginger, minced
  • a few slices of fresh ginger
  • 2 cloves garlic, minced
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp turmeric
  • 1tsp ground black pepper
  • ½tsp chilli powder
  • ½tsp ground ginger
  • 100g frozen peas
  • sprigs of coriander, to garnish
  • salt
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  • Energy 1711kj 407kcal 20%
  • Fat 14.1g 20%
  • Saturates 3g 15%
  • Sugars 0.1g 0%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 41.2g Protein 27.6g Fibre 1.6g

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