Beef & Vegetable Curry
Ingredients
· 1 tblsp oil
· 600g beef blade steak, cubed
· 1 large red onion, chopped
· 1/3 cup korma curry paste
· 2 x 415g cans whole unpeeled tomatoes
· 1 cup chicken stock
· 650g jap pumpkin, peeled, seeded, coarsely chopped
· 1/4 cauliflower, cut into florets
· 2 zucchini , chopped
· 1 1/2 cups medium-grain white rice
· 1/4 cup whole coriander leaves
· bean sprouts to serve
· extra fresh coriander to garnish
To prepare ahead:
1. Heat oil in a large saucepan. Cook beef, in batches, until browned
all over. Remove from pan. Add onion to pan, cook, stirring, until
lightly browned. Return beef to pan with curry paste, cook, stirring,
for 1 minute. Stir in tomatoes and stock. Bring to boil. Simmer,
covered, for 1 hour.
2. Add vegetables to pan and simmer, covered, for 20 minutes. Remove
lid and simmer for a further 20 minutes or until beef is tender.
Remove from heat and cool for 30 minutes. Transfer to a large airtight
container. Cover, refrigerate overnight or until required.
3. Meanwhile, add rice to a large pan of boiling, salted water. Boil,
uncovered, until tender. Drain well. Stand rice for 10 minutes.
Transfer to an airtight container. Cover, refrigerate overnight or
until required.
To serve:
4. Transfer curry to a large saucepan. Simmer over a low heat until
curry is hot. Stir in coriander. Meanwhile, spread rice into a thin
layer in a large baking dish. Drizzle over 2 tblsps of water. Cover
with foil and cook in a moderately hot oven (190C) for about 15
minutes or until heated through.
5. Serve curry with rice. Top with bean sprouts and garnish with extra
fresh coriander.