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Beef and Vegetable Curry
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, chopped or crushed
2 carrots, diced
1 small eggplant, diced (optional)
1/2 bunch coriander, stalk chopped and leaves picked
Spice mix: 1 teaspoon each of curry powder, turmeric, ground cumin and coriander
500g beef, diced
1 x 800g can of chopped tomatoes
1 litre beef stock
2 cups spinach, 1 zucchini diced, 1 cup frozen peas (or other vegetables in season)
1/2 tin chickpeas or other cooked beans
2 cups uncooked rice
Low fat Greek yoghurt, to serve
Approx 90 min. Serves 4
In a large pot, heat vegetable oil on medium heat. Add onion, garlic, carrot, eggplant and coriander stalk and sauté until soft.
Add spice mix and cook for 2-3 minutes until fragrant.
Add beef and brown on all sides.
Add canned tomatoes and beef stock. Stir well. Bring to the boil then turn the heat down to low.
Cook on a simmer, stirring occasionally, for at least 1 hour, or until the meat is soft and tender. You may need to add a little more stock or water if the curry is looking dry.
Cook rice according to directions on packet and set aside.
Add other vegetables (e.g. chickpeas, zucchini, spinach), stir and heat through.
Add coriander leaves. Serve with rice and plain yoghurt.
Double the recipe and store the leftovers in the fridge or freezer for another night.
Instead of spice mix, use a jar of curry paste (check instructions on jar before adding paste).