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Beef and vegetable curry

Beef and vegetable curry
beef and vegetable curry

Beef and vegetable curry
recipe image

There is nothing quite like the aroma of this beef and vegetable curry simmering on the stove, except perhaps the satisfaction of having made it yourself from scratch.

Jun 30, 2011 2:00pm

  • 2 hrs 15 mins cooking
  • Serves 6
  • Print



  • 40 gram ghee
  • 1 onion, finely chopped
  • 4 clove garlic, crushed
  • 2 tablespoon ground cumin
  • 2 tablespoon yellow mustard seeds
  • 1 tablespoon garam masala
  • 1 tablespoon ground turmeric
  • 1 teaspoon chilli powder
  • 8 fresh curry leaves
  • 1 kilogram chuck steak, trimmed, diced
  • 2 cup beef stock
  • 2 cinnamon sticks
  • 300 gram butternut pumpkin, seeded, peeled, cubed
  • 1 eggplant, cut into small cubes
  • 1/2 cup coconut cream
  • 1/3 cup coriander leaves
  • raita, to serve
  • pappadums, to serve
  • steamed basmati rice, to serve


Beef and vegetable curry

  • 1

    Heat ghee in a large saucepan on medium. Sauté onion and garlic for 4-5 minutes until onion is tender.

  • 2

    Add spices and curry leaves. Cook, stirring, for 1 minute. Add meat in 3 batches, browning for 4-5 minutes, stirring to coat in spices. Return meat to pan.

  • 3

    Blend in stock and cinnamon sticks, then bring to the boil. Reduce heat to low and simmer, covered, for 1 1/4 hours.

  • 4

    Remove lid and cook for a further 10 minutes or until meat is tender. Add pumpkin and eggplant and cook, covered, for a further 10-15 minutes or until vegetables are just tender.

  • 5

    To make riata, combine 200g natural yoghurt with 1 seeded cucumber, finely chopped, 1 tablespoon chopped coriander, 1 teaspoon lemon juice, a pinch ground cumin and season to taste.

  • 6

    Stir through coconut cream, top with coriander. Accompany curry with steamed rice, raita and pappadums.


Ghee is clarified butter, available from supermarkets and Asian stores.

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