Ingredients:
600g gravy beef, fat trimmed, cut into 3cm pieces
1/3 cup korma curry paste
1 tbsp olive oil
2 garlic cloves, crushed
1 brown onion, thinly sliced
3cm piece ginger, finely grated
2 cups (500ml) salt-reduced beef stock
400ml can light coconut milk
100g (1/2 cup) red lentils
100g (1/2 cup) green split peas
1/2 large cauliflower, cut into florets
2/3 cup frozen peas
1 bunch English spinach, roughly chopped
Greek yoghurt, to serve
Lemon wedges, to serve
Coriander sprigs, to serve
Roti bread, to serve
Instructions:
Step 1
Place the beef and half the curry paste into a large snap lock bag or glass bowl. Turn to coat. Heat half the oil in a large saucepan over medium heat. Cook the beef for 4 to 5 minutes, turning occasionally, or until browned. Set aside on a plate.
Step 2
Heat the remaining oil in the same pan over medium heat. Add the garlic, onion and ginger and cook for 2 to 3 minutes. Stir in the remaining curry paste.
Step 3
Add the stock, coconut milk, lentils, and split peas to the pan. Bring to the boil then reduce heat and simmer for 10 minutes. Return the beef to the pan with the cauliflower and simmer for a further 15 to 20 minutes or until beef and vegetables are tender. Stir though peas and spinach.
Step 4
Divide the curry between bowls. Serve with yoghurt, lemon wedges, coriander and roti.
Chuck steak will also work well in this recipe.
Use any curry paste of your choice – tikka masala, rogan josh or even red or green curry paste.
You could substitute yoghurt for the coconut milk if desired – stir through at the end of the cooking.
