This beef curry was the result of not feeling like cooking the stir fry that was on the menu plan. I read a whole heap of recipes for a bit of inspiration and then made this up with what I had on hand. The vinegar is a bit of a surprise ingredient, an idea I got from a completely different Indian recipe, but it really gives the dish an appropriate piquant-ness.
Substitute any vegetables that you have on hand.
500g beef, cut into strips
1 onion, sliced
2 cloves of garlic, crushed
1 tsp ginger, minced
1/2 capsicum, diced
1 zucchini, diced
2 tsp curry powder
1 Tbsp tomato paste
1 tin coconut cream
1 Tbsp vinegar
Heat pan to high and add some oil. Brown beef in batches and remove from pan.
Lower the heat, add a little more oil and sauté onion until translucent. Add the garlic, ginger, capsicum and zucchini and cook for a further minute or two.
Add the curry powder and tomato paste, stirring well. Return the meat to the pan with the coconut cream and vinegar. Simmer gently until the vegetables are cooked through and the sauce has slightly reduced and thickened (it may separate slightly).
Serve with rice.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.