Beef Curry
Beef Curry is ideal for a quick meal but it tastes even better if you let it simmer for a while or, ideally, make it the day before and then reheat it.
Serves 2
Per serving: 415 calories, 6.4g fat
Prep time: 5 mins
Cook time: 15 mins
Ingredients
55g basmati rice per person
1 vegetable stock cube
1 onion, finely chopped
1 garlic clove, crushed
225g lean beef rump, cut into thin strips
1 tablespoon Madras curry powder or paste
1 courgette, diced
1 x 400g tin of chopped tomatoes
freshly ground black pepper
1 tablespoon chopped fresh coriander
1 tablespoon natural live yogurt
Method
- Place the vegetable stock cube in a medium sized saucepan with cold water and bring to the boil. When boiling, add the rice and cook according to the instructions on the packet.
- Meanwhile, preheat a non-stick large frying-pan and spray with rapeseed oil. Dry-fry the onion for 2 – 3 minutes until soft. Add the garlic and the beef and cook for a further 2 – 3 minutes until the beef is browned.
- Add the curry powder or paste and cook for a further minute, stirring well. Add the courgettes and tomatoes and season well with black pepper. Simmer for 3 – 4 minutes until the sauce thickens.
- Remove the beef curry from the heat, stir in the fresh coriander and yogurt and serve immediately with the boiled rice.