Coconut Beef Curry

11 ingredients
5 steps

Ingredients

  • 1 teaspoon olive oil
  • 250 g blade steaks (beef oyster trimmed of fat and chopped)
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • chili powder (pinch of)
  • 125 ml light coconut milk (1/2 cup)
  • 145 g tomatoes (canned no added salt chopped)
  • 200 g cauliflower (chopped)
  • 100 g green beans (trimmed and diagonally sliced)
  • 100 g yellow squash (quartered)
  • 100 g basmati rice (1/2 cup)

Directions

  1. 1
    Heat the toil in a medium saucepan on medium to high heat and add the beef and cook for 2 to 3 minutes tossing often, until browned and then reduce hat to medium and add the garam marsala, turmeric and chillies and cook stirring for 30 seconds.
  2. 2
    Add the coconut milk and tomato to the pan and bring to a simmer and cook partially covered for 25 minutes or until the meat is tender.
  3. 3
    Add the cauliflower, beans and squash to the pan and cook partially covered for 5 to 10 minutes or until the vegetables are tender.
  4. 4
    Meanwhile cook the rice following the packet direction and drain well.
  5. 5
    Serve the curry with the rice.

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