Fragrant Beef Curry recipe with Cashew Butter, served with toasted Rotis on the side
600g thick flank cubes
6 tomatoes – grate with skin on
2 chilli – deseed & chop
2 cloves garlic – peel, grate finely & chop
10g coriander – remove stalks & chop roughly
8 ½ tsp Keenan’s Curry Mix
400g green beans – remove ends & cut (2cm)
4 tbsp cashew butter
2 tsp garam masala
olive oil (from your pantry)
salt & black pepper (from your pantry)
butter (from your pantry)
Preparation: Prepare all the ingredients as indicated above.
Curry: Place large frying pan on a medium-high heat. Add a drizzle of olive oil and a knob of butter and cook the onion with a little salt for 5 minutes. Add Keenan’s Curry Mix, garlic and chilli (optional) and cook for 1 minute. Add the thick flank cubes and cook for 3 minutes. Add the grated tomatoes and cook for 10 minutes with the lid on. Remove the lid and stir in the cashew butter, green beans and garam masala. Cook, stirring, for 2-3 minutes. Switch off the heat and mix through the coriander.
Rotis: Use a dry pan to toast the rotis – about 30 seconds on each side.
Serve the beef curry in a bowl with the rotis on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.