Slow-Cooked Creamy Beef and Tomato Curry
Cinnamon, turmeric, coriander and Rajah Hot Curry Powder add wonderful spicy depths to this beef curry, which is slow-cooked with tomatoes until meltingly tender, and finished with cream. Serve with rice and naan breads, plus sambals and coriander for fresh contrasting flavours.
Feeds
6Person
Preparation time
140Min.
easy
Ingredients
- 1 kg stewing beef, cut into chunks
- salt and ground black pepper, to taste
- 45 ml (3 Tbsp) vegetable oil
- 1 onion, peeled and sliced
- 4 cloves garlic, peeled and sliced
- 1 thumb-sized piece ginger, peeled and minced
- 45 ml (3 Tbsp) Rajah hot curry powder
- 15 ml (1 Tbsp) Robertsons Turmeric
- 15 ml (1 Tbsp) Robertsons coriander
- 1 cinnamon stick
- 1 x 400 g tin chopped tomatoes
- 500 ml (2 cups) beef stock
- 125 ml (½ cup) cream
- To serve:
- 6 servings rice
- naan breads
- cucumber raita
- tomato sambal
- fresh coriander
Preparation method
Nutrition
- Nut Free
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