Coconut Beef Curry

prep time
cooking time
Recipe by Dr Sue Shepherd


1kg 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 Rice Milk

1 tsp coconut essence

1 tsp gluten free cornflour


  1. Heat a large heavy-based non-stick saucepan and spray 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 rice milk, coconut essence and cornflour tother and add to meat mixture. Simmer for another 30 minutes.

Serve with chopped fresh coriander and rice.