Recipes
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Coconut Beef Curry

Coconut Beef Curry

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  • Recipe by Dr Sue Shepherd
  • Serves 6
  • Prep Time 20 minutes
  • Cooking Time 2 hours
Ingredients
  • 1 kg blade or topside steak, diced
  • 800g canned tomatoes
  • 3 tsp dried ground cumin
  • 3 tsp dried ground coriander
  • 1 1/2 tsp dried ground garam masala
  • 1 cup Vitasoy Ricemilk Original
  • 1 tsp coconut essence
  • 1 tsp gluten free cornflour
Instructions
  1. Heat a large heavy-based non-stick saucespan and sray lightly with olive oil spray. Divide meat into two batches and cook meat until lightly browned.
  2. Add cumin, coriander and garam masala to the second batch and cook for two minutes, or until browned on all sides.
  3. Return first batch of meat to frypan and add tomatoes.
  4. Turn up heat to medium high and bring mix to the boil. Then turn down heat to medium low, cover with lid, and simmer for 1 1/4 hours on a low heat.
  5. Combine ricemilk, coconut essence and cornflour tother and add to meat mixture. Simmer for another 30 minutes.

Serve with chopped fresh coriander and rice.

Nutritional Analysis – Amount per Serve
Protein 36.7g
Total Fat 8.3g
Saturated Fat 3.4g
Carbohydrate 9.5g
Sugar 4.2g
Sodium 114mg
Calcium 43mg