Beef And Lentil Curry

This fragrant beef dish will be a hit on curry night! Serve with coriander and fresh roti.

The ingredient of Beef And Lentil Curry

• 600g gravy beef fat trimmed cut into 3cm pieces
• 1 3 cup korma curry paste
• 1 tablespoon olive oil
• 2 garlic cloves crushed
• 1 brown onion thinly sliced
• 3cm piece ginger finely grated
• 2 cups 500ml salt reduced beef stock
• 400ml can light coconut milk
• 100g 1 2 cup red lentils
• 100g 1 2 cup green split peas
• 1 2 large cauliflower cut into florets
• 2 3 cup frozen peas
• 1 bunch english spinach roughly chopped
• greek yoghurt to serve
• lemon wedges to serve
• coriander sprigs to serve
• roti bread to serve

The Instruction of beef and lentil curry

• place the beef and half the curry paste into a large snap lock bag or glass bowl turn to coat heat half the oil in a large saucepan over medium heat cook the beef for 4 to 5 minutes turning occasionally or until browned set aside on a plate
• heat the remaining oil in the same pan over medium heat add the garlic onion and ginger and cook for 2 to 3 minutes stir in the remaining curry paste
• add the stock coconut milk lentils and split peas to the pan bring to the boil then reduce heat and simmer for 10 minutes return the beef to the pan with the cauliflower and simmer for a further 15 to 20 minutes or until beef and vegetables are tender stir though peas and spinach
• divide the curry between bowls serve with yoghurt lemon wedges coriander and roti

Nutritions of Beef And Lentil Curry

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