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Beef, broccoli and tomato stir-fry curry

This dairy-free curry is full of flavour and is a good way to use up tomatoes that are no longer at their best.

  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 1 cup brown rice
  • spray oil
  • 4 cups broccoli florets, chopped
  • 300g beef steak, sliced
  • 6cm piece fresh ginger, sliced
  • 2 cloves garlic, chopped
  • 2 tablespoons curry powder
  • 4 tomatoes, roughly chopped
  • 1 tablespoon reduced-salt soy sauce
  • 2 lemons or limes, zest and juice
  • 4 kaffir lime leaves, thinly sliced
  • 2 fresh chillies, plus extra to garnish (optional), sliced
  • 4 cups baby spinach leaves
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Cook rice following packet instructions. Steam broccoli in microwave for 1-2 minutes, until tender.

    2 Meanwhile, spray a large frying pan with oil and set over a high heat. add steak, ginger, garlic and curry powder. Cook, stirring, for 1-2 minutes, until steak is browned. add broccoli, tomatoes, soy sauce, lime juice and zest and stir to combine. Add a little water if needed (this is not a saucy curry). add kaffir lime leaves, chilli and baby spinach, and cook until leaves are wilted.

    3 Serve curry with rice, garnished with extra chilli, if using.

    Variations

    Make it gluten free: Check curry powder and soy sauce are gluten free.

    NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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