Minute Steak Curry Recipe
A tender beef curry in 25 minutes? Yep! This Minute Steak Curry uses strips of thin steak - which is perfect for quick cooking. Meaning your curry is ready in less than half an hour!
Servings: 4
Ingredients
- 1 tbsp oil
- 400 g (14oz) minute, thin rib-eye or sirloin steak
- ¼ tsp salt
- ¼ tsp ground black pepper
Curry:
- 1 tbsp oil
- 1 onion peeled and chopped into wedges
- 1 red bell pepper deseeded and chopped into chunky pieces
- 12 cherry tomatoes sliced in half (or 3–4 regular tomatoes, roughly chopped)
- 1 green chilli finely chopped
- 3 garlic cloves peeled and minced
- 2 tbsp minced ginger
- 2 tbsp mild curry powder go hotter if you prefer
- 1 tbsp ground coriander
- ½ tbsp ground cumin
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp ground black pepper
- 1 x 400g (14oz) can finely chopped tomatoes
- 240 g (1 cup) coconut cream
To Serve:
- chopped fresh coriander cilantro
- boiled rice
- poppadoms
Instructions
- Start with the steak. Heat a large frying pan (skillet) over a high heat. Coat the steak in the oil and season on both sides with the salt and pepper. Add the steak to the hot pan. Fry for 1 minute each side, then remove from the pan and place, covered, on a plate.1 tbsp oil, 400 g (14oz) minute, thin rib-eye or sirloin steak, 1/4 tsp salt, 1/4 tsp ground black pepper
- Reduce the heat to medium (you’ll be making the sauce in the same pan). Add the oil, then the onion, red pepper, tomatoes, chilli, garlic, ginger, curry powder, coriander, cumin, paprika, cinnamon, salt and pepper. Fry together, stirring constantly, for 4 minutes until the onion starts to soften.1 tbsp oil, 1 onion, 1 red bell pepper, 12 cherry tomatoes, 1 green chilli, 3 garlic cloves, 2 tbsp minced ginger, 2 tbsp mild curry powder, 1 tbsp ground coriander, 1/2 tbsp ground cumin, 1 tsp paprika, 1/2 tsp ground cinnamon, 1/2 tsp salt, 1/2 tsp ground black pepper
- Add the canned tomatoes and coconut cream. Stir again and bring to the boil, then reduce the heat and simmer for 5 minutes.1 x 400g (14oz) can finely chopped tomatoes, 240 g (1 cup) coconut cream
- Meanwhile, cut the steak into thin slices.
- Add the sliced steak back into the pan (along with any resting juices) and stir together. Simmer for a further 2 minutes, then turn off the heat and serve, topped with fresh coriander. I like to serve this with boiled rice and poppadoms.chopped fresh coriander, boiled rice, poppadoms
Video
Notes
Nutritional information is approximate, per serving (not including rice/bread/poppadom sides). This recipe serves 4.
Nutrition
Calories: 541kcal | Carbohydrates: 19g | Protein: 25g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 61mg | Sodium: 686mg | Potassium: 974mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1631IU | Vitamin C: 68mg | Calcium: 96mg | Iron: 6mg
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