Thursday, 27 February 2014

Beef curry

The whole family love this one and it's mild enough for my 3 year old but tasty enough for adults (who you could always provide with extra chillies on the side if they like a kick ass hit from their curries)

The onions and peppers melt into the sauce meaning its a great dish for kids how wont eat veggies if they can spot them a mile off.

Our curry powder is put together at a local health store so we know it doesn't have any extra ingredients.  Otherwise it is probably best making your own mix of spices and saving it in a glass jar.

The amounts below are for 2 meals for a family of 4 as I like to freeze half.   As with all curries you can change amounts of ingredients / add extra vegetables very easily.

This works well with the cauliflower rice or basmati rice if you can eat grains


1 -1.5 kilos of braising / casserole beef (depending on how meaty you are feeling!)
2 large onions
2 large red pepper
3 heaped tsp of medium curry powder
4 garlic cloves (crushed)
Approx 1/2  inch piece of ginger grated (we always say top half of thumb!)
2 bottles of passata (approx 1.3litres)
Tbsp of ghee / beef dripping / olive oil 
Fresh coriander for serving


  • In an oven proof dish fry the onions in ghee / oil / fat until they have colour (5-10 minutes)
  • Add the crushed garlic and stir round for one minute 
  • Add the curry powder and stir around to ensure the onion is well coated
  • Add the beef and brown 
  • Put in the peppers, grated ginger and the passata.
  • Bring to the boil and then reduce to a simmer
To cook you can either:
Cook on the hob for approximately an hour until the meat is tender and you have the thickness you would like
Cook in the oven at GM 4 for 2 hours
Slow cook for 5-8 hours depending on your cooker (our slow cook is so gentle we could leave it on for the longer period but it may vary between appliances so keep an eye on it the first time you make it)

Garnish with fresh chopped coriander just before serving

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