Winter has set in, or I’m just really feeling the cold this year. It’s officially casserole season in our house and curries are always a favourite. This Beef Curry takes only 30 minutes to cook, full of flavour and deliciously tender vegetables.
I’ve made this curry several times, in the recipe I list to use Korma curry paste, however, you can use whichever curry paste tickles your fancy or suits your taste buds. I recently used yellow curry paste as the supermarket didn’t have korma available, it was just as good, perhaps better?
Hubby and the kids came home as I was cooking this curry and they said they could smell it from the letter box, and smelt even better when they got inside.
Quick Beef Curry
- Total Time: 40 mins
- Yield: 5 1x
Ingredients
- 2–3 tablespoons oil
- 750g beef, diced
- 1 onion, chopped
- 1/4 cup korma curry paste
- 600g potatoes, peeled, diced
- 1 carrot, peeled, diced
- 400ml coconut milk
- 1 cup beef stock
- 3/4 cup frozen green beans
- 1 red capsicum, diced
- 1 cup baby spinach leaves, washed
Instructions
- Add 1 tablespoon oil to a large hot saucepan. Brown half of the beef.
- Remove from pan, add little more oil, brown remaining beef.
- Remove beef from pan, add the remaining oil and cook onion for 1 min.
- Add curry, stirring for 30 seconds.
- Add potatoes, slowly stirring for 2 minutes.
- Add coconut milk and stock. Bring to the boil.
- Reduce heat to medium, add beef. Cover and cook for 10-15 min until potatoes are soft.
- Add beans and capsicum, cook for 2 minutes.
- Add spinach, cook for 1 minute, serve.
- Prep Time: 10 mins
- Cook Time: 30 mins
Note: this post has been updated with new photos, it was originally posted on 9th January 2012.
