Beef Korma Curry with Custard Apple
- 5 mins
- 30 mins
- Easy peasy
Lunch & Dinner
Custard apples are a fantastic addition to curry. They add a delicious sweetness, and their creamy texture goes well with the spice and heat. Try this fabulous recipe for Beef Korma from Girl.com.au.
- 1 tablespoon olive oil
- 400 grams chuck steak, trimmed of all visible fat, thinly sliced
- 1 large brown onion, chopped
- 3 tablespoons Korma curry paste
- 300 grams pumpkin, cut into 2cm pieces
- 2 cups reduced salt chicken stock
- 1 (400gram) tin no added salt or sugar chopped tomatoes
- 150 grams green beans, cut into 3cm lengths
- 1 cup water
- 2 cups custard apple segments, seeds removed
- 2 tablespoons fresh lime juice
- 2 tablespoons natural yoghurt
- 3 cups cooked jasmine rice
- lime wedges to serve
- fresh coriander leaves to garnish
- In a large heavy based frying pan heat half the olive oil. Brown meat, remove from pan and set aside.
- Heat remaining oil, cook onion for 2 minutes or until softened.
- Add curry paste to onion, stir well to combine.
- Return meat to pan with pumpkin, tomatoes and 2 cups of stock, stir well to combine. Bring to boil, reduce heat, cover and simmer for 15 minutes.
- Meanwhile, to make puree, blend 1 p cups custard apple segments with lime juice in a food processor or blender until smooth. Cover and refrigerate until needed.
- Add beans and 1 cup water to frying pan, simmer, uncovered for 5 minutes.
- Remove cover add beans and 1 cup stock. Simmer for 5 minutes.
- Remove pan from heat, stir through custard apple segments, 1/2 cup custard apple puree and yoghurt.
- Serve curry immediately with rice, lime wedges and remaining custard apple puree. Garnish with coriander.
- This recipe works well with lamb and chicken also.
- The pumpkin can be replaced with sweet potato if desired