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Beef korma curry

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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.

Ingredients

  • 1 tbsp vegetable oil
  • 700g Coles Australian Gravy Beef, cut into 3cm pieces
  • 1/3 cup (100g) korma curry paste
  • 1 brown onion, chopped
  • 1 cup (250ml) beef stock
  • 2 sweet potatoes, peeled, cut crossways into 1cm-thick slices
  • 1 eggplant, chopped
  • 1/3 cup (80ml) thickened cream
  • Steamed basmati rice, to serve
  • 1/4 cup (40g) roasted cashews
  • 1/4 cup coriander leaves
  • Pappadums, to serve

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Method

  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.

Beef korma curry

Beef korma curry
  • Serves4
  • Cook time1 hour 55 minutes
  • Prep time20 minutes
Ingredients
  • 1 tbsp vegetable oil
  • 700g Coles Australian Gravy Beef, cut into 3cm pieces
  • 1/3 cup (100g) korma curry paste
  • 1 brown onion, chopped
  • 1 cup (250ml) beef stock
  • 2 sweet potatoes, peeled, cut crossways into 1cm-thick slices
  • 1 eggplant, chopped
  • 1/3 cup (80ml) thickened cream
  • Steamed basmati rice, to serve
  • 1/4 cup (40g) roasted cashews
  • 1/4 cup coriander leaves
  • Pappadums, to serve
    Description

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

    Method

    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.