Casserole Beef Curry

SERVES: 3-4  
PREPARATION TIME: 10 min
COOKING TIME: 1 hour, 45 min
STANDING TIME: 2 min
LEVEL OF DIFFICULTY: Easy  
COST: Low

INGREDIENTS 

Spice Mix: Combine the following

• 2 tablespoons ground coriander 
• 1 tablespoon ground cumin 
• 1 teaspoon turmeric 
• ½ teaspoon ground cinnamon 
• ½ teaspoon ground cardamom 
• ¼ teaspoon ground cloves 
• ½ teaspoon chilli powder 
• ½ teaspoon garlic powder 

• 1 tablespoon oil 
• 1kg chuck steak, cut into large cubes 
• 2 teaspoons finely grated ginger 
• 400g can crushed or diced tomatoes 
• 400ml can coconut milk or 1 ½ cups beef stock  

METHOD 

1. Heat oil in Chef Series II 4.1L Casserole Dish. Brown beef.  
2. Add spice mix, ginger and stir to toast spices. 
3. Add tomatoes and coconut milk. Cover and simmer on low for 1 hour, 30 minutes. 
4. Remove cover and simmer sauce a further 15, or until reduced and tender. Season well with salt and balance with a little sugar if you need or a squeeze of lemon. Serve with rice and vegetables.  

Optional extras:

• Add some chunks of pumpkin and cook until tender
• Add spinach at the end of cooking time

TupperTip: Double the spice mix and store in Modular Mates Spice Sets for your next curry.