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Coconut Beef Curry

Preparation time:: 10 mins

Serves:: 6

Rating:

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Ingredients

1 kg blade or topside steak, diced
800g canned tomatoes
3 tsp dried ground cumin
3 tsp dried ground coriander
1 1/2 tsp dried ground garam masala
1 cup Vitasoy Ricemilk
1 tsp coconut essence
1 tsp gluten free cornflour

Method

Heat a large heavy-based non-stick saucespan and sray lightly with olive oil spray. Divide meat into two batches and cook meat until lightly browned.

Add cumin, coriander and garam masala to the second batch and cook for two minutes, or until browned on all sides.

Return first batch of meat to frypan and add tomatoes.

Turn up heat to medium high and bring mix to the boil. Then turn down heat to medium low, cover with lid, and simmer for 1 1/4 hours on a low heat.

Combine ricemilk, coconut essence and cornflour tother and add to meat mixture. Simmer for another 30 minutes.

Serve with chopped fresh coriander and rice.

Author:: Vitasoy

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1 Comments

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The Skud12:12pm Tuesday 17th January 2012 ESTReport Abuse
Sounds very good, but I don't often have 2 hours to spare (preparation plus cooking as per method) to enjoy such a dish.
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