Lunch & Dinner

Enjoy as any main meal of the day!

Beef Korma Curry with Custard Apple

4
5 mins
30 mins
Easy peasy

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.

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Ingredients

  • 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

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Method

  • 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.

Tips:

  • This recipe works well with lamb and chicken also.
  • The pumpkin can be replaced with sweet potato if desired