Dinner

Slow-Cooked Beef Curry

A deeply flavoured beef curry with tender rump in a rich onion-tomato masala. Perfect for slow cooking on the hob.

StandardGluten Freehigh_protein
687
kcal
48g
Protein
48g
Carbs
33g
Fat
£2.63
Per Serving
⏱ Prep: 20 min 🍳 Cook: 90 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Beef Steak (rump) 500g rump steak 890 kcal
White Onion 2 medium white onions 80 kcal
Garlic 3 cloves garlic 14.7 kcal
Fresh Ginger 20g fresh ginger 16 kcal
Curry Paste (korma) 4 tbsp korma paste 147 kcal
Tinned Tomatoes 400g tin chopped tomatoes 72 kcal
Tomato Puree 2 tbsp tomato puree 24.6 kcal
Chickpeas (tinned) 200g tin chickpeas 238 kcal
Beef Stock Cubes Beef stock cube 122.5 kcal
Basmati Rice 240g basmati rice 847.2 kcal
Ground Cumin 1 tsp ground cumin 18.8 kcal
Ground Turmeric 1 tsp turmeric 9.4 kcal
Garam Masala 1 tsp garam masala 9 kcal
Olive Oil 2 tbsp olive oil 221 kcal
Greek Yoghurt (0% fat) 4 tbsp Greek yoghurt 34.2 kcal
Fresh Coriander Fresh coriander 2.3 kcal
👨‍🍳 Method
  1. 1Cut rump steak into 3cm chunks. Season with salt, turmeric and cumin.\n2. Heat oil in a large pan. Brown beef in batches, 3-4 minutes per batch. Set aside.\n3. Cook sliced white onion until deeply golden, about 10 minutes.\n4. Add garlic and ginger; cook 2 minutes. Stir in korma paste and cook 2 minutes.\n5. Add tinned tomatoes and tomato puree; simmer 5 minutes.\n6. Return beef. Add beef stock, cover and simmer on low for 60-80 minutes until fork-tender.\n7. Stir in chickpeas for the last 15 minutes. Season to taste.\n8. Serve with basmati rice, a dollop of Greek yoghurt and fresh coriander.

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