One of my OH’s conditions for me getting my beautiful puppy was that we would have ‘curry Sundays’ which to be fair, we have mostly stuck too (with the exception of last night!). Last week, in an effort to keep things interesting, I whipped together this lovely curry and I have to say, it may be my favourite curry creation yet. I cooked this on a low simmer for an hour so the sauce was lovely and rich and the beef lovely and soft and falling apart. If you don’t have time to do this however, just pop it on a higher heat for anywhere from 15 minutes.
Remember to adjust the level of chilli to your taste here. We like things hot so we added fresh chilli at the end but without the fresh chilli it has a lovely underlying warm heat.
This curry is a real treat and for only 2 sp per portion, people will never believe this is a diet friendly meal. I served this with 60g basmati rice (6sp) and a large dollop of fat free yoghurt (0sp) so the meal was a grand total of 8sp. An absolute bargain points wise. Careful to add the points for your chosen amount of rice!
If you are in a rush you don’t necessarily need to remove the beef and then the veg from the pan as you go. If you have time though it really is worth it as the beef ends up melting in the mouth!
Fiery Beef Madras
Sauce Serves 4 = 2sp per portion (Flex)
For the curry paste
½ tsp each cumin and coriander seeds
2 large garlic cloves, peeled and roughly chopped
1 inch piece of ginger, peeled and roughly chopped
2 tsp each garam masala and curry powder
1 tsp chilli powder
½ tsp turmeric
Juice of ¼ lemon
For the curry
400g Lean stewing beef, diced
1 large onion, finely sliced
2 peppers, deseeded and finely sliced
1 pack of mushrooms, sliced
1 tbsp tomato puree
1 beef stock cube
400g tin of chopped tomatoes
1 tsp garam masala
1 fresh red or green chilli, finely chopped (optional if you like it fiery hot!)
Handful of fresh coriander
4 x tablespoons of low fat Greek yoghurt (to serve)
Heat a large saucepan to a medium heat and pop in the cumin and coriander for around 30 seconds until they start to toast and pop and you can smell the lovely aromas. Remove from the pan and pop in a pestle and mortar and grind to a fine powder. Add the garlic and ginger and mash to a pulp and then add the rest of the paste ingredients with one tbsp. water and combine into a paste. Pop to one side.
Spray the same large saucepan with 1kal and then add the beef, seasoning to taste, and fry for a few minutes until the outside is sealed. Remove the beef from the pan and pop into a bowl to one side. Add the onions and fry for a few minutes and then add the peppers and mushrooms. Fry for a few minutes until the pepper starts to soften. Remove the veg from the pan into another bowl.
Spray the pan with 1kal again and add the curry paste to the pan with enough water to loosen it a little. Fry for a minute or two and then add the beef back to the pan, coating well in the paste. Add the veg back to the pan with the tomato puree and fry for another minutes and then add the stock cube and tin of tomatoes. Fill the empty tin with boiling water and add to the pan and stir to combine everything.
Turn the heat down to low and then cover and simmer for 1 hour (if you would like to cook the curry for less time, turn the heat up a little). Take the cover off for the last 15 minutes to thicken the sauce. If the sauce won’t thicken, mix 1 tsp corn flour into a little cold water making a paste and pop into the curry. This will thicken it nicely.
Finish by stirring through a further tsp of garam masala, fresh chilli and fresh coriander. Season to taste. Remove from the heat and serve with some fluffy white rice and a dollop of fat free natural yoghurt, topped with a little fresh coriander.