About this recipe:A family favourite; the product of much experimentation. You'll be amazed how delicious this low fat, nutritious curry is!
3 teaspoons oil
1 large onion, chopped
2 large cloves garlic, chopped
3 tablespoons korma curry paste
600g lean diced beef
375ml beef stock
1 tablespoon tomato puree
1 large carrot, sliced
8 tablespoons red lentils
125g natural fat free yoghurt
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh mint
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Method Prep:20min › Cook:1hr40min › Ready in:2hr
Heat the oil in a heavy based saucepan with a well-fitting lid.
Fry the onion over medium heat until it starts to soften, then add the garlic and stir-fry a few seconds. Add the curry paste and stir until fragrant.
Add the beef cubes and stir-fry until well coated with curry paste and no longer red on the outside.
Add the beef stock and tomato puree and bring to the boil. Cover and simmer gently for an hour.
Add the carrot and simmer for 10 more minutes. Add the lentils, stir through and simmer until the carrots are tender and the lentils have fallen apart and thickened the sauce. (This takes about 20 minutes.) Stir often, to prevent sticking.
Remove from the heat and stir in the yoghurt and fresh herbs. Serve with basmati rice.
Freeze before adding the yoghurt and fresh herbs.
This curry is very mild. If you prefer a hot curry, add some chilli powder when you add the curry paste, or use a hotter type of curry paste.