Massaman beef curry

Serves: 4

Time to make: 1 hr 45 mins

Hands-on time: 15 mins

Ingredients

2 cinnamon sticks
5 cloves
4 teaspoons oil
500g lean rump steak, cubed
1 onion, sliced
2cm piece fresh ginger, chopped or grated
2 tablespoons mild curry paste
165ml can Trident lite coconut milk
210ml water plus extra 1 cup
1 cup liquid salt-reduced beef stock
4 potatoes, cut in chunks
3 carrots, cut in chunks
1 tablespoon fish sauce
1 tablespoon sugar
2 teaspoons tamarind paste
4 cups baby spinach
¼ cup unsalted peanuts, crushed

Instructions

Stay Awake

1 Break cinnamon in small pieces and place in a large non-stick pan with cloves. While stirring, heat over a low heat for a few minutes to release flavours. Remove from pan and set aside. The pan is now left aromatic for the curry.

2 Add oil to pan and heat. Add beef and cook until evenly browned. Add onion and ginger and cook for a few more minutes. Add paste and toss beef to coat evenly.

3 Add coconut milk, water, stock, potatoes, carrots, fish sauce, sugar and tamarind paste with reserved dry-fried spices. Bring to the boil, cover. Transfer to oven and cook for 1 1/2 hours, stirring a couple of times until meat is tender and potatoes are cooked. Remove cinnamon pieces.

4 Serve on a bed of spinach with a sprinkling of peanuts and fresh coriander if you prefer.

Variations

Make it gluten free: Check pastes and fish sauce are gluten free and use gluten-free stock.

HFG tip

This curry tastes even better reheated and eaten a day later.
Tamarind paste can be found in the Asian aisle of supermarkets.

Nutrition Info (per serve)

Calories 454 cal

Kilojoules 1900 kJ

Protein 36 g

Total fat 20 g

Saturated fat 7 g

Carbohydrates 30 g

Sugar 11 g

Dietary fibre 6 g

Sodium 690 mg

Calcium 90 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.