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Categories:
olive oil beef oyster Garam Masala ground turmeric chili powder light coconut milk tomatoes cauliflower green beans yellow squash Basmati rice
Viewed: 51 - Published at: 2 years agoIngredients
- 1 teaspoon olive oil
- 250 g blade steaks (beef oyster trimmed of fat and chopped)
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- chili powder (pinch of)
- 125 ml light coconut milk (1/2 cup)
- 145 g tomatoes (canned no added salt chopped)
- 200 g cauliflower (chopped)
- 100 g green beans (trimmed and diagonally sliced)
- 100 g yellow squash (quartered)
- 100 g basmati rice (1/2 cup)
Method
- Heat the toil in a medium saucepan on medium to high heat and add the beef and cook for 2 to 3 minutes tossing often, until browned and then reduce hat to medium and add the garam marsala, turmeric and chillies and cook stirring for 30 seconds.
- Add the coconut milk and tomato to the pan and bring to a simmer and cook partially covered for 25 minutes or until the meat is tender.
- Add the cauliflower, beans and squash to the pan and cook partially covered for 5 to 10 minutes or until the vegetables are tender.
- Meanwhile cook the rice following the packet direction and drain well.
- Serve the curry with the rice.
