Beef Curry with Jasmine Rice

Seared rib-eye steak simmered in a spiced coconut milk sauce, served with shallot-infused jasmine rice and fresh coriander.

Quick Beef High Protein Dairy Free Curry

Estimated Nutrition

Calories

1135.5

kcal / serving

1135.5 kcal total

Carbs

102.2g

per serving

102.2 g total

Fat

65.8g

per serving

65.8 g total

Protein

37.4g

per serving

37.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Puré

1 teaspoon

GrainsCereals

250

Jasmine Rice

boiled until tender

Liquids

200

Coconut Milk

Meat

100

Ribeye Steaks

cut into 5cm pieces

NutsSeeds

pinch

Salt

for seasoning

pinch

Black Pepper

freshly ground, for seasoning

clove

Garlic

chopped

Chili Powder

1 teaspoon

2.5

Turmeric Powder

½ teaspoon

Coriander

fresh, chopped, to serve

OilsFats

Olive Oil

1 tablespoon

Vegetables

piece

Shallot

finely sliced

Method

Stir coriander through the curry and serve with the rice.

Heat olive oil in a frying pan until almost smoking.

Season 100g of steak with salt and pepper and brown in the pan.

Remove the steak from the pan and set aside.

Sauté two sliced shallots and garlic until softened.

Stir in tomato purée, chilli powder, and turmeric, and cook for one minute.

Return the steak to the pan and add 200ml of coconut milk.

Simmer the mixture gently for 10 minutes.

Mix the remaining sliced shallot into the cooked jasmine rice.