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Beef Korma Curry

Creamy Coconut Korma Recipe

6 - 8

Serves

25 mins

Prep Time

3 hrs

Cook Time

Our slowly cooked beef korma curry is so good, we even have a recipe that turns it into a pie. Enjoy a fragrant mix of herbs and spices and tender melt in your mouth beef, all in a creamy coconut sauce. The homemade korma paste is well worth the effort; we recommend making a double batch and freezing for later. Serve with steamed white rice and flat breads or naan. Don’t forget to garnish with plenty of fresh coriander.

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High Iron

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Beef,

Freezer-Friendly,

Casserole/Slow,

Dinner,

Lunch,

Ingredients

Curry

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1kg, cut into 3cm pieces quality mark beef topside

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Look for beef with a marbling of fat and connective tissue as this adds flavour and tenderness to the beef.

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2 tbsp olive oil

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2, thinly sliced onions

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400ml can coconut cream

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1 and 1/2 cups beef stock

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250g, trimmed green beans

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1 tsp salt

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1/2 tsp black pepper

Korma paste

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1/3 cup roasted unsalted cashew

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3cm piece, peeled and chopped fresh ginger

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2 peeled garlic cloves

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1 chilli

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2 tbsp desiccated coconut

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2 tbsp olive oil

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1 tbsp tomato paste

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1/2 cup coriander

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2 tsp garam masala

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2 tsp ground cumin

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2 tsp ground coriander

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1 tsp ground turmeric

To serve

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naan bread

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Steamed white rice flour

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coriander

Method

To Make Korma Paste

To Make Curry

Slow Cooker Method

1

Combine cashews, ginger, garlic, chilli, and coconut in a food processor.

2

Process until finely chopped.

3

Add oil, tomato paste, coriander, and spices.

4

Process until you have a smooth paste.

5

Add a small amount of water if the processor is struggling to process it.

More info

Nutrition Information per Serving (302g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1809 (434)kJ

Protein

30.3g

Total Fat

31.5g

Saturated Fat

13.1g

Carbs

6.2g

Sugars

4.6g

Sodium

397mg

Iron*

5mg

* Percentage of recommended daily intake (Aust/NZ)

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