Beef Massaman Curry
WITH Sarah McCarthy
Dinner/Lunch • 35 Minutes • Serves: 4 • Cost: $21.00 ($5.25 Per Serve)
Often lack of meal preparation can lead you towards grabbing anything you can find to eat in that moment, often choosing meals that don't support your health goals. This curry is a great freezable meal option that you can prep in bulk for lunches for the upcoming week, or use as a back up dinner option in the freezer when you get to a Thursday and just don't want to cook! A great balanced meal to have for lunch or dinner, with plenty of fibre to keep you full.
INGREDIENTS
- 500g lean beef
- 400mL lite coconut milk
- 2 carrots
- 1 brown onion (thinly sliced)
- 1 cup green beans
- 2 zucchini
- 4-5 small potatoes
- 3 tbsp Massaman curry paste (e.g. Ayam)
- ½ cup cooked rice
- 1 tbsp extra virgin olive oil
METHOD
- Cut beef and vegetables into bite sized pieces.
- Heat a large pot over medium-high heat with oil.
- Add the beef and cook until browned, about 5 minutes. Remove from pan.
- In the same pot, add the sliced onion and saute until softened, about 3 minutes.
- Stir in the curry paste and cook for an additional 1-2 minutes.
- Add the sliced vegetables and saute for another 5 minutes.
- Pour in coconut milk.
- Bring the mixture to a simmer and cook for 20-25 minutes or until the vegetables are tender.
- Return protein to the pot and turn off stove.
- Cook rice as per package instructions.
- Serve the curry over cooked rice. Enjoy!
