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.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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
  • Energy 1710kj 407kcal 20%
  • Fat 14g 20%
  • Saturates 3g 15%
  • Sugars 0g 0%
  • Salt 0.2g 3%

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

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