A beautiful beef curry that falls apart upon biting into it. The sauce is a blend of tomatoes and coconut milk. I used low fat coconut milk as an experiment to keep it lower fat and to be honest I couldn’t tell the difference in this curry. Feel free to add a few vegetables. Courgettes and butternut squash would work well. Always with mango chutney though! Tip: Throw a few cardamom pods or a cinnamon stick in with your rice while it is steaming to add flavour.
350g diced beef
2 tablespoons vegetable oil
1/2 can of chickpeas
3 cloves garlic – minced
Thumb sized piece of ginger – grated
1 onion – sliced
400ml can of coconut milk – I used light
1 tablespoon mango chutney
1 teaspoon cumin
1 teaspoon turmeric
1 tablespoon hot curry powder
1 teaspoon ground coriander
1 teaspoon salt
Pre heat oven to 160c / 140c fan
In a large pan ( one that has a lid) cook your onions low and slow in the hot vegetable oil until softened.
Add your minced garlic and grated ginger, stirring all the while.
Now add your all the spices and the beef. Stir for a minute or two just to brown the meat.
Pour in the passata and coconut milk and stir to fully combine.
Add your chickpeas and mango chutney, salt and water.
Pop on the lid and place in the oven for 2 and a half hours stirring every hour. The meat should be soft and fall apart upon biting into it.
Serve with rice and a tomato and onion salad for extra deliciousness.