Annie's Beef and Lentil Curry

    2 hours

    A family favourite; the product of much experimentation. You'll be amazed how delicious this low fat, nutritious curry is!

    New South Wales, Australia
    4 people made this

    Serves: 4 

    • 3 teaspoons oil
    • 1 large onion, chopped
    • 2 fat cloves of garlic, chopped
    • 3 tablespoons Korma curry paste
    • 600g lean diced beef
    • 1 and a half cups beef stock
    • 1 tablespoon tomato paste
    • 1 large carrot, sliced
    • half cup red lentils
    • half cup plain fat-free yoghurt
    • 2 tablespoons chopped fresh coriander
    • 2 tablespoons chopped fresh mint

    Preparation:20min  ›  Cook:1hour40min  ›  Ready in:2hours 

    1. Heat the oil in a heavy based saucepan with a well- fitting lid.
    2. Fry the onion over medium heat until it starts to soften, then add the garlic and stir-fry a few seconds. Add the curry paste and stir until fragrant.
    3. Add the beef cubes and stir-fry until well coated with curry paste and no longer red on the outside.
    4. Add the beef stock and tomato paste and bring to the boil. Cover and simmer gently for an hour.
    5. Add the carrot and simmer for 10 more minutes.
    6. Add the lentils, stir through and simmer until the carrots are tender and the lentils have fallen apart and thickened the sauce. (This takes about 20 minutes). Stir often, to prevent sticking.
    7. Remove from the heat and stir in the yoghurt and fresh herbs. Serve with Basmati rice.

    Freezing tip

    Freeze before adding the yoghurt and fresh herbs.


    This curry is very mild. If you prefer a hot curry, add some chilli powder when you add the curry paste, or use a hotter type of curry paste.

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    Made this for my husband and teenage son, they loved it. The lentils make a great addition - yum!  -  09 Jul 2010