This recipe takes minutes to throw together but thanks to the tenderness of the stewed steak, it tastes like it’s been slow-cooked for hours. This contains four of your five a day, if served between four people. The fruit may seem an odd addition, but it works perfectly to temper the spices – you can use mango, peaches or mandarins, depending on what you have in and your personal tastes. For a vegetarian or vegan version, replace the steak with canned jackfruit, or omit it completely.
- First pop your onion into a large, non-stick pan, and add the garlic, ginger and curry powder. If you are using fresh onion, you may want to add a tablespoon of oil to prevent if from sticking and burning to the pan. Set on a medium hob ring on a high heat for one minute, stirring to combine the flavours with the onion.
- Drain your tinned fruit and tip into the pan. Then drain and thoroughly rinse your beans and add these and stewed steak to the pan. Pour over the tomatoes and coconut milk, and stir well to combine all of the ingredients. Reduce the heat to medium, cover the pan, and cook for 20 minutes until the sauce is thickened and glossy.
- This curry improves the longer it is cooked, so if you have the time and energy, reduce the heat down to low and cook for 20 minutes more to let the flavours develop and the beans really soften. You may need to add a splash more water so it doesn’t dry out, so keep an eye on it.
- Season to taste with a little salt and pepper, and serve hot.
- To store leftovers, cool completely and keep in an airtight container or food bag. This curry will keep in the fridge for three days, or the freezer for three months. Defrost completely in the fridge overnight and reheat to piping hot to serve. Can be enjoyed hot or cold.