Casseroled Beef and Vegetable Curry
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This is a very mild beef and vegetable curry that uses lots of spices, vegetables, fruit and beef; started on the stove it is finished in the oven. Serve with rice or bread.
500g casserole beef, cut into 2cm pieces
3 tablespoons olive oil
12cm fresh ginger, peeled and diced
3 cloves garlic, crushed
2 onions, peeled and diced
2 celery stalks, diced
2 tablespoons curry powder, or to taste
2 teaspoons coriander powder
1 teaspoon Asian five spice powder
1 teaspoon ground turmeric
2 carrots, peeled and sliced
1 parsnip, peeled and sliced
2 potatoes, peeled and cubed
1 zucchini, sliced
2 apples, peeled, cored and diced
1 cup sultanas
1 cup cashews
1/2 cup (125ml) water
35 min › Cook:
1 hour 30 min › Ready in:
2 hours 5 min
Preheat oven to 180 degrees C. Line a roasting pan with aluminium foil.
Place the beef into a saucepan with enough water to cover. Bring to a boil then reduce heat and simmer for 30 minutes.
Heat the olive oil in a deep saucepan over medium-high heat. Stir in the ginger, garlic, onions and celery then cook until vegetables soften; about 5 minutes.
Mix in the curry powder, coriander powder, five spice powder and turmeric then toss to evenly coat the onion mixture. Cook about 5 minutes.
Stir in the carrots, parsnips, potatoes, zucchini and apples.
Stir in the beef with its cooking liquid, sultans and cashews then toss to evenly combine.
Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the saucepan with aluminium foil.
Bake in preheated oven until heated through; about 1 hour.
Very yummy. I browned the meat instead of boiling, and cooked the lot on top of the stove instead of oven baking. Served with Naan bread, Dhal, lentils and steamed rice- visitors very impressed and will definitely cook again.
- 05 May 2012
Loved it. Packed with good food, tasty and fun to make but time consuming. A family favourite that I will definitely do again.
- 05 Feb 2012
Love this recipe. Also cooked it over slow heat on top of the stove after browning the meat. Saves a lot of time.
- 15 Sep 2015
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