October 29, 2020

Beef Curry with Vegetables

ICT Reset 3-4

Serves 5 

Ingredients

  • 1 tbsp oil
  • 2 onions, chopped
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 cloves garlic, chopped
  • Zest and juice of 1 lemon
  • 1 tsp grated ginger
  • 1 ½ cups pumpkin, chopped
  • 3 celery stalks, chopped
  • 400g can chopped tomatoes, drained
  • 2 carrots, chopped
  • ½ cauliflower, chopped
  • 2 cups beef stock
  • 500g casserole beef, cubed
  • Handful green beans 

Method

  1. Heat a large saucepan over moderate heat and add half the oil. Add the onions and cook for a couple of minutes or until translucent.
  2. Add the spices, garlic, lemon and ginger and stir for a couple of minutes.
  3. Add the pumpkin, celery, tomatoes, tomato paste, carrot, cauliflower and 1 cup stock. Cover and simmer.
  4. Meanwhile, place remaining oil in a large fry pan over moderate heat and add the meat. Stir the meat as it browns on all sides. Add remaining stock and stir, scraping the bottom of the pan.
  5. Add the meat mixture to the vegetables, cover and gently simmer for 1 ½ hours.
  6. Add the beans 30 minutes before serving. 

Variations: At step 5, transfer the mixture to a slow cooker and cook on low for 5 hours or transfer to a casserole dish and cook in the oven at 180oC for 1 ½ hours. 

Reset 1: Replace pumpkin and carrot with broccoli and Asian greens (adding with green beans)

Reset 2: Replace pumpkin with parsnip.

0/5 (0 Reviews)

Related Posts

Mince Meat Pizza base

Glazed balsamic chicken

Sizzling Summer Pork

Chicken Cordon Bleu Casserole