The weather may be cool outside but bellies will be warm inside with this delicious Indian-inspired beef dish!
Preparation time: 20 minutes
Cook time: 105 minutes
- 800 g oyster blade steaks, fat trimmed, cut into 2cm dice
- 1 tbsp olive oil
- 2 red onions, cut into thin wedges
- 1½ tbsp Korma Indian curry paste
- 400 g tin chopped tomatoes
- 300 g peeled pumpkin, cut into 2cm dice
- 50 g cashew nuts, finely chopped
- 1 bunch English spinach, trimmed, leaves shredded
- 60 ml (¼ cup) natural yoghurt, plus extra to serve
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1 cups steamed basmati rice and chopped coriander, to serve
- Place beef in a bowl with 2 teaspoons of the oil and toss to coat. Heat a large flameproof casserole dish over a high heat. Add the beef, in batches, cook for 2 minutes or until browned. Remove and set aside.
- Return pan to a medium-high heat, add remaining oil and onion, cook stirring occasionally for 3 minutes or until golden. Add the curry paste, cook stirring for a further 1-2 minutes or until fragrant. Add the tomatoes and 375ml (11/2 cups) water, bring to the boil.
- Cover dish and transfer to preheated oven for 1 hour. Add pumpkin and cashew nuts to pan, return to oven for a further 30 minutes or until beef is very tender. Stir through the spinach, yoghurt, lime juice and sugar.
- Serve curry with steamed rice, garnished with coriander.
- This curry is suitable to freeze, place in airtight containers, set aside to cool, then cover and freeze.
- This curry can also be cooked on the stovetop. At the end of step 2, reduce heat to low, cover and simmer gently for 1 1/2 hours. Add pumpkin and cashews, remove lid and simmer for a further 45 minutes or until beef is very tender and sauce has thickened. Stir through spinach, yoghurt, lime and sugar.