top of page
  • Writer's pictureAmie

Beef Madras Curry


  • 1x 400g can tinned tomatoes

  • 2tbs coconut oil

  • 1 small onion finely diced

  • 2 garlic cloves, crushed

  • 500g beef cut into 3cm chunks

  • 2 tbsps fresh ginger, minced

  • 1 tbsp ground coriander

  • 1 tsp ground turmeric

  • ½ tsp ground cardamom

  • 1.4 tsp crushed chilli flakes

  • 1 tbsp tomato paste

  • 2 cups of been stock

  • 1 cup basmati rice

  • Salt and pepper

  • Parsley to garnish


Place the tinned tomatoes in a blender or use a stick blender to blend them to a rough puree. Set aside.

Heath the oil in a large, deep-sided frying pan with a tight fitting lid over medium-high heat. Add the onion and fry for 5 minutes until softened and browned. Add the garlic and fry for a further minute.

Add the beef in batches and fry for 5 minutes until browned. Remove the cooked beef to a separate bowl and set aside.

Add the ginger and spices and fry for 1 minute until fragrant.

Stir in the tomato paste for another minute. Add the blended tomatoes and beef stock and bring to a boil. Return the beef to pan and reduce the heat to low. Simmer, covered for 40 minutes. Remove the lid and simmer for 30 minutes until the beef is tender and the gravy is thick.

Twenty minutes before the beef is ready, rinse the rice a couple of times, then place in a medium saucepan with 3 cups of water and bring to the boil. Reduce the hat to low and simmer, covered, for 13 minutes. Turn the heat off and let rice sit for 5 more minutes. Fluff with a fork before serving.

Season beef to taste, garnish with parsley and serve with the rice on the side. Either add extra veggies or serve on the side with the rice.

411 views0 comments

Recent Posts

See All


bottom of page