Beef & Vegetable Korma

This curry is a perfect winter warmer, and so simple! All you need is time to let it simmer.

Serves 4

Get This -

1 tablespoon olive oil

600g diced beef

1/2 jar korma paste (I used Patak's)

1 onion, diced

2 carrots, peeled, chopped

2 zucchinis, chopped

150g cauliflower, cut into small florets

3/4 cup (200g) Greek-style natural yogurt

1/2 cup roughly chopped fresh coriander

Steamed rice, to serve

Cooked pappadums or naan bread, to serve

Do This -

1. Heat half the oil in a large saucepan over high heat. Add half the beef and cook stirring 1-2 minutes or until browned. Transfer to a bowl. Repeat with remaining oil and beef.
2. Add onions to the pan and saute until lightly browned.
3. Return the beef to the pan and add the korma paste, vegetables and 1/2 cup (90g) of the yogurt. Bring to a simmer. Reduce heat to low and simmer, covered for 2 or more hours.
4. Reserve 1 tablespoon of the chopped coriander and stir the remaining coriander through the curry. Spoon the curry onto the rice and sprinkle with the remaining coriander. Serve with the remaining yogurt and pappadums or naan.

Note - you can add any vegetables you have or like to this curry.

Indian Spiced Red Lentil Soup

I made this tonight.  I don't make vegetarian dishes very often because my husband misses meat.  His verdict on dinner tonight..."It's nice.  Would be better with meat."  Told you!  But I loved it and will be making it again, a lot.  Because it's as easy as it is healthy as it is yummy!

(serves 4)


Get This -

1 tablespoon vegetable oil
1 brown onion, finely chopped
1/4 cup korma curry paste
1 litre vegetable stock
400g can diced tomatoes
2/3 cup red lentils, rinsed
1/4 cup pearl barley, washed
1/2 cup chopped fresh coriander leaves
Crusty bread, to serve


Do This -

1. Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add curry paste. Stir to combine.
2. Stir in stock, tomato, lentils and barley. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until barley is tender. Divide between bowls. Top with coriander. Serve with bread.