Easy peasy skinny beef curry
This is a simple curry made more nutritious by the addition of peas. Usually made in India with minced beef this version is chunkier making it more attractive and just nicer to eat. Its preparation is more akin to a stew so you can prepare this and just let it cook away. Make it the day before to allow the flavours to develop. If you don’t want to have it with rice, add boiled potato chunks once the curry is ready and this will easily turn it into a full main meal. This curry will keep for up to 4 months in the freezer.
Preparation time: 10 minutes
Cooking Time : 45 minutes
Serves: 4 people
Energy: 265 calories per serving (excluding accompaniments)
Equipment:
Very sharp knife
Saucepan
Ingredients:
800g lean rump steak
1 cup frozen peas (120g)
2 medium onions (250g)
1 clove garlic
1 teaspoon fresh ginger
2 teaspoons brown (malt) vinegar
2 teaspoons light soya sauce
¼ teaspoon chilli powder
2 teaspoons curry powder
1 tablespoon tomato paste
1 cup water
1 small beef stock cube
2 teaspoons cornflour
Directions:
Firstly prepare the aromatics: Grate the ginger, crush the garlic and slice the onions.
Cut steak into cubes.
Put all the ingredients except the peas and cornflour into a saucepan and mix well.
Bring to the boil stirring to ensure all the ingredients are well combined.
Reduce the heat to a simmer and leave to cook uncovered for 30-40 minutes until the steak is tender.
Add the frozen peas, stir and cook for a further 5 minutes.
Blend the cornflour with a small amount of water and add to the curry stirring constantly to ensure it blends in smoothly and doesn’t go lumpy. When the sauce thickens and boils it is ready to serve.
