This traditional aromatic, complex curry benefits from slow cooking
(64 votes)
Cook: 1 Hour 30 Mins
Serves: 6
Price: £1.82 per serving
Nutritional Information
Each 343g serving contains
Energy
1465kj
350kcal
1465kj
350kcal
18%
Fat
14.4g
14.4g
Med
21%
21%
Saturates
7.2g
7.2g
High
36%
36%
Sugars
2.7g
2.7g
Low
3%
3%
Salt
0.34g
0.34g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
427kj/102kcal
Typical energy values per 100g:
427kj/102kcal
Ingredients
20g coriander seeds (crushed)
1½tsp cumin seeds
3 cloves garlic (chopped)
1 thumb-sized piece ginger (peeled and chopped)
2 red chillies (chopped)
1tbsp Extra Special Cold-Pressed Rapeseed Oil
1 large onion (sliced)
700g Butcher’s Selection Diced Beef
1tsp turmeric powder
2 Asda Star Anise
6 Asda Cardamom Pods (crushed and seeds removed)
2 x 200g pouch Coconut Milk (Reduced Fat)
250ml Extra Special Roast Beef Stock
1 bay leaf
1 stalk Grower’s Selection Lemongrass
150g Chosen by you Easy Cook Basmati & Wild Rice, cooked according to the instructions on the packet
2tbsp chopped fresh coriander
Naan
Lime wedges
Method
1
Whizz the coriander seeds, cumin seeds, garlic, ginger, chilli and 2tbsp water in a blender until it is a smooth paste. (Or use a pestle and mortar).
2
Heat the oil in a large frying pan, add the onions and cook for 5 mins.
3
Add the beef and the spice paste. Increase the heat and stir the beef until it is browned well and completely coated with the spice paste – this will take a few minutes.
4
Add the turmeric, star anise and cardamom seeds, then the coconut milk, stock and bay leaf. Add the lemongrass, turn the heat up to high and bring to the boil.
5
Reduce the heat to a gentle simmer and cook the curry, stirring occasionally, until the sauce becomes thick and coats the meat – at least 1 hr-1 hr 30 mins.
6
Garnish with chopped fresh coriander and serve with the cooked rice, naan and lime wedges.