Beef Curry

This delicious recipe is perfect for the cooler months. A curry that takes minimal effort to prepare but after a gentle simmer over a few hours provides maximum reward.


Sauté in olive oil on low heat until soft:

1 large brown onion or 2 small onions, finely chopped

2 garlic cloves

Add and stir briefly:

½ tbsp ground turmeric

½ tbsp ground cumin

1 tbsp ground coriander

Then add:

2 tbsp tomato paste

1 cup water

2 tsp beef broth powder or 1 tsp beef stock powder

440ml coconut cream (note - additional coconut cream required prior to serving if desired)

1 tbsp lemon grass finely chopped or finely grated zest of lime

1 lime juiced

1 tbsp fish sauce

1 dessert spoon coconut syrup or preferred sweetener (eg date syrup, maple syrup)

1 tsp salt (less if using beef stock)

¼ tsp chili powder

Stir then mix in:

500g – 1kg diced beef (round, topside or blade)


Preheat oven to 150C & bake covered preferably in a cast iron casserole dish or similar or in a slow cooker for 4-6 hours until tender. Stir in additional coconut cream if desired or to taste. Chopped fresh coriander can be used as a garnish.

Note: if you are short of time don’t worry about sautéing – the long slow cooking will cook the onion. Just add all ingredients to the casserole dish or slow cooker & bake for 4-6 hours.

This recipe can also be used for left over roasts. Just substitute diced cooked roast beef and simmer on the stove top for 20mins.

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