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Black pot with orangy-yellow sauce with chunks of meat, slivers of red peppers, parsley, and sliced lemon.

Coconut Beef Curry

Judith Coates
A delicious simple, aromatic beef curry.
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Ingredients

  • Vegetable oil
  • Steak diced or sliced – use flat iron steak, or rib-eye, or even rump
  • 1 medium onion diced
  • Mushrooms chopped, or use button mushrooms – the quantity is up to you
  • 2-3 garlic cloves finely chopped, or mashed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground black pepper
  • 1 whole chilli finely chopped, or 1 teaspoon chilli flakes
  • ½ teaspoon ground ginger or freshly grated ginger
  • 3-4 whole cloves
  • 3-4 green cardamom pods
  • ½ teaspoon ground cinnamon or 1 cinnamon stick
  • 14 oz can of chopped tomatoes
  • 125 g natural yoghurt
  • 125 g coconut milk
  • 1 tablespoon white wine vinegar
  • Salt and pepper
  • 2 tablespoon mango chutney or 1 tablespoon sugar

Instructions
 

  • Heat a lidded pan over a medium heat, add the oil, and fry the meat until browned on all sides. Then remove from pan and set aside.
  • Add the onion and garlic to the pan and fry over low heat until soft. Turn the heat up a little and add all the spices and fry for 1 minute.
  • Return the meat to the pan, add the tomatoes and bring to the boil.
  • Take the pan off the heat, and stir in the coconut milk and vinegar, then season to taste. Add the chutney and mix in.
  • Return the pan to the heat, bring to the boil and simmer, covered, for 1 hour, or until the meat is tender. After 40 minutes, add the chopped mushrooms.
  • When ready, serve topped with a heaped spoonful of yogurt.

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