Skip to main content

This mild but flavourful curry is on the menu at every Indian restaurant. Now it's on your menu, too.

  • Serves4
  • Cook time1 hour 55 minutes
  • Prep time20 minutes
beef korma curry served on rice and sprinkled with cashew nuts.


  • 1 tbsp vegetable oil
  • 700g Coles Australian Gravy Beef, cut into 3cm pieces
  • ⅓ cup (100g) korma curry paste
  • 1 brown onion, chopped
  • 1 cup (250ml) beef stock
  • 2 small sweet potatoes, peeled, cut crossways into 1cm-thick slices
  • 1 small eggplant, chopped
  • ⅓ cup (80ml) thickened cream
  • Steamed basmati rice, to serve
  • ¼ cup (40g) roasted cashews
  • ¼ cup coriander leaves
  • Pappadums, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in large saucepan over medium-high heat. Cook the beef for 5 mins or until browned all over. Add the curry paste and onion. Cook, stirring, for 2 mins or until fragrant. Add the stock and ¾ cup (185ml) water. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 ½ hours or until beef is tender.
  2. Step 2

    Add the sweet potato and eggplant to the pan. Cook, covered, for a further 15 mins or until sweet potato is almost tender. Stir in the cream.
  3. Step 3

    Divide the rice and curry among serving bowls. 

Recipe tip

Sprinkle with cashews and coriander. Serve with pappadums.