Coconut Beef Curry

READY IN: 55mins
Recipe by ImPat

Always love a good curry - from Australian BH&G Diabetic Living.

Top Review by KateL

Good weeknight dish, great way to sneak in vegetables. Used venison tenderloin (cut into large bite-size pieces) instead of marketing-jacked-up-price blade steak, and frozen green beans and cauliflower, thawed during prep time. It tasted very good, although the venison overcooked due to 5 minutes extra time necessary to cook still partially frozen veggies. The spices didn't have time to blend together perfectly. Next time I would: 1) chop the cauliflower so finely that it would just become part of the sauce; 2) cut the venison into even larger chunks; 3) completely thaw the veggies prior to cooking. I doubled the recipe, using 1 can of drained of diced tomatoes, amounting to 256g instead of 290g. I would move direction 4 above direction 3. It seemed odd to cut my 200g squash into 8 pieces rather than slicing coins, given the finer dicing of the other veggies; is that what you intended? DH said the spiciness was perfect. Made for Please Review My Recipe.

Ingredients Nutrition


  1. Heat the toil in a medium saucepan on medium to high heat and add the beef and cook for 2 to 3 minutes tossing often, until browned and then reduce hat to medium and add the garam marsala, turmeric and chillies and cook stirring for 30 seconds.
  2. Add the coconut milk and tomato to the pan and bring to a simmer and cook partially covered for 25 minutes or until the meat is tender.
  3. Add the cauliflower, beans and squash to the pan and cook partially covered for 5 to 10 minutes or until the vegetables are tender.
  4. Meanwhile cook the rice following the packet direction and drain well.
  5. Serve the curry with the rice.

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