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Tomato beef curry

  • 0:15 Prep
  • 1:50 Cook
  • 6 Servings


  • 1 tablespoon vegetable oil
  • 4 brown onions, halved, thinly sliced
  • 3cm-piece fresh ginger, peeled, finely chopped
  • 2 garlic cloves, peeled
  • 1 tablespoon coriander seeds
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 2 teaspoons sea salt flakes
  • 1kg lean casserole beef, cut into 2cm pieces, excess fat removed
  • 4 large fresh green chillies, thickly sliced
  • 5 vine-ripened tomatoes, halved, thinly sliced lengthways
  • 1 green capsicum, quartered, deseeded, thinly sliced
  • Low-fat natural yoghurt, to serve
  • Shredded fresh continental parsley leaves, to serve
  • Steamed Basmati rice, to serve


  • 1
    Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until soft and golden brown.
  • 2
    Meanwhile, place the ginger, garlic, coriander, garam masala, turmeric and salt in a mortar and gently pound with a pestle until a smooth paste forms. Add to the onion and cook, stirring, for 1 minute or until aromatic. Add the beef, chilli and three-quarters of the tomato and stir to combine. Reduce heat to low and cook, covered, for 1 1/4 hours or until beef is tender.
  • 3
    Add the capsicum and remaining tomato to the beef mixture and cook, covered, for 15 minutes or until capsicum is tender.
  • 4
    Divide curry among serving bowls. Top with yoghurt and sprinkle with parsley. Serve with steamed basmati rice.

Source: taste.com.au


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