An easy and delicious curry to bring a smile to your holiday dial
Article originally featured in RV Daily Foodie Trails
SERVES: 6 | TIME: 1.5 hours
Ingredients
- 1kg blade steak, cubed
- 2 small carrots, sliced
- 1 onion, diced
- 4 medium potatoes, cubed
- 1 punnet cherry tomatoes
- 2 cans coconut milk
- 2tbsp rendang curry paste
- 1tsp garam marsala
- 2 long red chillis, diced
- 2 cloves of garlic, grated
- 1 knob of ginger, grated
- Fresh coriander, to serve
- Fresh lime wedges, to serve
Method
To a medium hot pan add the onion, garlic and chili and cook off till the onion is translucent.
Add the rendang paste and garam marsala and cook for two minutes, stirring to keep ingredients from sticking.
Add the beef and stir through the paste until nicely coated.
Add the coconut milk and stir to combine all of the ingredients and the mixture has come to the boil.
Add all the other ingredients and combine with the sauce.
Turn down heat to low, add the lid and simmer for at least one hour, stirring occasionally. Add water as required if it begins to dry out too much.
Serve with rice and pappadums, roti or naan bread. Sprinkle with fresh chopped coriander and a wedge of lime.
