Ingredients
- 1 tablespoon oil (vegetable or peanut oil)
- 1 kilogram beef chuck (steak, cut into 3cm pieces)
- 2 yellow onions (thinly sliced)
- 4 clove garlic, minced
- Ginger root (3 cm piece, grated)
- 1/2 cup curry paste (vindaloo curry paste)
- 1 can (400 grams) diced tomatoes
- 1 can (400 ml) coconut milk
- 1 cup water, boiling
- 1 large (10 grams) beef bouillon cube
- 1 teaspoon dried chilli flakes
- 500 grams sweet potato (orange, coarsely chopped)
- 1 eggplant, cut into 2cm pieces
- 180 grams naan breads (2 breads)
- Mixed salad leaves, to serve
- 1/2 cup yogurt (natural, to serve)
- Lime wedges, to serve (optional)
How to Make
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Step 1: Heat oil in a large heavy based saucepan over high heat and cook beef, in batches, for 2 minutes or until browned and then transfer to a heatproof plate.
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Step 2: Add onion, garlic and ginger to pan and cook and stir for 3 minutes or until onion is soft and then stir in curry paste, cook and stir for 30 seconds or until fragrant.
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Step 3: Return beef to pan, along with the tomatoes, coconut milk, boiling water, crumbled stock cube and chilli flakes and bring to the boil and then reduce heat and simmer covered for 1 hour.
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Step 4: Add the orange sweet potato and eggplant to pan and simmer, covered, for 30 minutes and then uncover, simmer, stirring occasionally for 25 minutes or until beef is tender.
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Step 5: Serve curry with naan bread, salad leaves, yoghurt and lime wedges, if using.
We hope you enjoy this recipe!
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