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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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A slow-cooked beef curry, flavoured with cinnamon, cardamom, coconut and cashew nuts and cooked with potatoes and carrots. Served with jasmine rice
1 In a non-stick pan, heat oil over medium-high. Add shallots and cook for a few minutes. Add beef and brown, stirring continuously, until evenly coloured. Remove beef and shallots from pan and set aside.
2 To the pan, add half of the stock and heat. Stir in curry paste and cook for a minute to release the curry flavours and aromas.
3 Return beef and shallots to the pan. Add remaining stock, remaining curry ingedients and 1½ cups water. Stir to combine. Cover the pan, reduce heat to low and simmer, stirring occasionally, for 1½ hours.
4 Thirty minutes before serving, to a saucepan of boiling water, add rice. Cook for 15 minutes then add the peas. Cook for 5 more minutes and drain well.
5 Serve the curry with rice and fresh coriander.
Make it gluten free: Check stock, curry paste and passata are gluten free.
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More delicious beef curries:
Calories 586 cal
Kilojoules 2450 kJ
Total fat 19 g
Saturated fat 6 g
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