I love curry. It’s really easy to make clean and healthy, and no matter which type you make it is filled with flavour. I could eat curry all day every day. I think it comes from my Mum making the most delicious curries when I was small (although I don’t think her’s were healthy…), and from always making sure I ate what they ate when we had dinner out at the local Indian restaurant. I’m determined to learn to “thecleanmenu” samosas, naans and bombay aloo. Watch this space.
This curry is seriously hearty. By simmering as you cook the beef becomes soft and tender and soaks up all the delicious spices. Make a big batch for friends and show off your kitchen skillz.
Time: 1.5 hours in total
- 500g x lean beef chunks
- 1 x white onion, chopped finely
- 1 inch x fresh ginger, grated
- 2 x garlic clove, minced
- 3tsp x garam masala
- 2tsp x chilli powder
- 1tsp x turmeric powder
- 2tsp x cayenne powder
- 2tsp x ground coriander
- Salt & pepper, to taste
- 2 x tins of chopped tomatoes
- 6 x tomatoes, chopped into quarters
On a high heat, add a the beef to a large lidded pan. Add the onion and fry until soft (8 minutes)
Add the beef, garlic and ginger, turning until the meat is sealed.
Pour in the chopped tomatoes and the rest of the seasoning. Stir well.
Bring to the boil, then turn down to a low-medium heat and cover. Simmer for 40 minutes, stirring occasionally.
Add the fresh tomatoes, stir and recover. Continue to simmer for 20 minutes.
Serve with cauliflower rice. Or….
Sweet Potato version
- 1 x large sweet potato, chopped into chunks
Add to the pan for the last 30 minutes, making sure the potato is well covered by the sauce.
Serve as it is! Full of clean good carbs and high in protein. Awesome.