Quick Beef Curry

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.

Katrina Springer

Quick Beef Curry

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 5

Course: Main Course

Cuisine: Asian

Ingredients Method

Ingredients

  

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• ▢ 2-3 tablespoons oil
• ▢ 750 g beef diced
• ▢ 1 onion chopped
• ▢ 1/4 cup korma curry paste
• ▢ 600 g potatoes peeled, diced
• ▢ 1 carrot peeled, diced
• ▢ 400 ml coconut milk
• ▢ 1 cup beef stock
• ▢ 3/4 cup frozen green beans
• ▢ 1 red capsicum diced
• ▢ 1 cup baby spinach leaves washed

Method

 

1. ▢
   Add 1 tablespoon oil to a large hot saucepan. Brown half of the beef.
2. ▢
   Remove from pan, add little more oil, brown remaining beef.
3. ▢
   Remove beef from pan, add the remaining oil and cook onion for 1 min.
4. ▢
   Add curry, stirring for 30 seconds.
5. ▢
   Add potatoes, slowly stirring for 2 minutes.
6. ▢
   Add coconut milk and stock. Bring to the boil.
7. ▢
   Reduce heat to medium, add beef. Cover and cook for 10-15 min until potatoes are soft.
8. ▢
   Add beans and capsicum, cook for 2 minutes.
9. ▢
   Add spinach, cook for 1 minute, serve.

Have you made this recipe?

I’d love to hear how it turned out!

Note: this post has been updated with new photos, it was originally posted on 9th January 2012.