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Creamy Beef Curry

by Maddy Butler (follow)
Dinner (1997)      Gluten Free (629)      Beef (163)      Curry (158)     
While this dish takes quite some time to cook, it is rather simple to make. Once the sauce is all in the pot, you can relax with a book, or entertain guests, while it simmers away.



Creamy beef curry


Feel free to leave it simmering for longer than 60 minutes to achieve even tender meat, although you may need to add extra water to allow for the extra simmering time.

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Makes: 4 servings

Ingredients
500g lean beef
800g can diced tomatoes
1 cup water
200g coconut cream
3 tbs garam masala
1 tbs curry powder
1 large clove garlic
Olive oil
1 tsp stevia (or sugar)
Salt and pepper

Method
Dice the garlic and thinly slice the beef (unless, like us, you've bought packaged slices from the supermarket).



Browning meat


Warm a splash of olive oil in a pot over medium-high heat. Add the garlic for a minute, then the beef slices. When browned, add the garam masala and curry powder, and stir through until the meat is coated with the spices.



Browning meat



Creamy beef curry


Add the tomatoes, the water and the coconut cream. I like to wash out the cans with the water to ensure all of the diced tomatoes are used.



Creamy beef curry



Creamy beef curry


Leave to simmer for at least 45 minutes or until the sauce is thickened. Season with salt and pepper and add the stevia (a natural alternative to sugar). Stir through.
Serve with couscous or rice.

Categories
#Dinner
#Beef
#Gluten free
#Curry
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