Tablelands Farm to Fork
RECIPE COLLECTION
FROM OUR KITCHEN

Beef and lentil curry

Beef and lentil curry
Prep time10 min
Cook time40 min
Total time50 min
Servings4
01

Ingredients

  • 600 g gravy beef, fat trimmed, cut into 3cm pieces
  • 1.3 cup Korma curry paste
  • 1 tbsp olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 3 cm piece ginger, finely grated
  • 1 litre salt reduced beef stock
  • 400 ml can light coconut milk
  • 100 g (1/2 cup) red lentils
  • 100 g (1/2 cup) green split peas
  • 1.2 large cauliflower (250g) cut into florets
  • 1 bunch English spinach, trimmed, roughly chopped
02

Step-by-step method

  1. 01
    Place the beef and half the curry paste into a large snap lock bag or glass bowl. Turn to coat. Heat half the oil in a large saucepan over medium heat. Cook the beef for 4-5 minutes, turning occasionally, or until browned. Set aside on a plate.
  2. 02
    Heat the remaining oil in the same pan over medium heat. Add the garlic, onion and ginger and cook for 2-3 minutes. Stir in the remaining curry paste.
  3. 03
    Add the stock and coconut milk to the pan. Return beef to pan. Cook for 1 hour or until meat is tender.
  4. 04
    Add lentils, green split peas and cauliflower to pan, cook for a further 35 minutes or until beef and vegetables are tender. Stir through peas and spinach, cook for a further 5 minutes.
  5. 05
    Divide curry between bowls. Serve with yoghurt, lemon wedges, coriander and roti.
03

Chef's tips

  • Chuck steak will also work well in this recipe.
  • Use any curry paste of your choice – tikka masala, rogan josh or even red or green curry paste.
  • You could substitute yoghurt for the coconut milk if desired – stir through at the end of the cooking.