Corned beef curry

    1 hour 45 min

    This hearty corned beef curry is a flavourful and filling dish, perfect after a rugby game or a wet football match. Serve with some rice and a cold one.

    26 people made this

    Serves: 4 

    • 2 tablespoons ghee
    • 2 large onions, finely chopped
    • 4 cloves garlic, minced
    • 2 teaspoons minced root ginger
    • 2 red chillies, seeded and minced
    • 4 tomatoes, chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon garam masala
    • 2 teaspoons turmeric
    • 1/4 teaspoon saffron powder
    • salt and pepper, to taste
    • 200ml coconut milk
    • 2 (340g) tins corned beef, chopped
    • chopped fresh coriander, to taste

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. In a frying pan over a medium heat, melt the ghee and add the onions, garlic, ginger and chilli. Cook and stir for 5 minutes until the onion is soft. Add the tomatoes and cook for a further 5 minutes. Add the spices and season. Cook for 10 to 15 minutes, then add the coconut milk.
    2. Add the chopped beef to the curry and bring to the boil, then reduce the heat and simmer gently for an hour. Remove from the heat and serve with chopped fresh coriander.


    To feed the team, just quadruple the ingredients and bung it all in the slow cooker pre-match.

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