A delicious, slow-cooked beef curry with tomatoes and coconut milk, spiced with no-heat
Hurry Curry, ideal for all the family.
1 kg chuck steak, cut into large cubes
2 tbsp ghee or vegetable oil
2 onions, finely chopped
3 cloves garlic, crushed
2 green chillies, finely chopped
1 tbsp ginger, grated
3 tbsp Spice Fusion Hurry Curry
½-1 tsp chilli powder, optional
1 tsp salt and black pepper
1 x 400 g can tomatoes, crushed
1 cup coconut milk
Heat oil in a large saucepan and sauté onions until translucent.
Add garlic, chilli, ginger, Hurry Curry and chilli powder, if using. Stir for a couple of minutes
until fragrant; add beef and cook, stirring over high heat, until well coated with spice mixture.
Add salt, pepper and tomatoes.
Simmer, covered, for 1-1½ hours or until beef is tender.
Stir in coconut milk and simmer, uncovered for a further 5-10 minutes.