Sri Lankan Beef Curry
Sri Lankan Beef Curry
This lovely slow-cooked beef curry is infused with a delicious combination of aromatic spices. The coconut and tomato sauce is naturally sweetened with pumpkin. This curry is very easy to make and delivers a sensational result.
Servings
4
Prep time
Cook time
Recipe
Gluten Free, Dairy Free
Ingredients
- 1 red chilli
- 4 cloves garlic, minced
- 1 tbsp ginger root, finely grated
- 1 vine-ripened tomato, halved & diced
- 1 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tbsp garam masala
- ½ tsp mustard seeds
- 4 cardamom pods, bruised
- 1 tsp sea salt, or to taste
- Ground black pepper, to taste
- 400mL tin full-fat coconut milk
- 250mL chicken stock or bone broth
- 2 onions, peeled & sliced
- 1 cinnamon quill
- 1kg grass-fed beef chuck steak, diced 2–3cm
- 400g pumpkin, diced 2–3cm
- 10 fresh curry leaves, optional
- 1 bunch kale, leaves only, roughly chopped
- 1 bunch fresh coriander leaves, chopped, to serve
- 1 broccoli, optional, to serve
- Rice, quinoa or cauliflower rice, to serve
Method
- Preheat the oven to 150°C, fan-forced.
- Finely chop the chilli and place in a large jug or bowl. Add minced garlic, finely grated ginger and the diced tomato.
- Add all of the spices, salt, pepper, coconut milk and stock and whisk to combine.
- In a large cast-iron or oven-proof dish with a lid, place the onion, cinnamon quill, steak, pumpkin and optional curry leaves.
- Pour over the liquid, mix well and cook for 3 hrs with the lid on.
- Once cooked, stir in the kale, replace the lid and allow to wilt for 5–10 mins.
- (I like to mix the curry with a fork so that the pumpkin falls apart to thicken and sweeten the gravy. My kids aren’t fans of pieces of pumpkin, so this works really well.)
- Serve with coriander, steamed broccoli (you can also add this to the pot for the last 10 mins of cooking if you’d prefer), and your choice of rice.
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