recipes_Australia_June_2017

8 recipes+ JUNE 2017

BUDGET

WINNER

$3.

A SERVE

BUDGET TIP

Omit eggplant.

Add 1 cup frozen

peas just before

serving instead

Beef Vindaloo

SERVES 6 PREP 25 minutes

COOK 2 hours 5 minutes

1 tablespoon vegetable or peanut oil

1kg beef chuck steak, cut into 3cm

pieces

2 onions, thinly sliced

4 cloves garlic, crushed

3cm piece ginger, grated

½ cup vindaloo curry paste

400g can diced tomatoes

400ml can coconut milk

1 cup boiling water

1 large beef stock cube

1 teaspoon dried chilli flakes

500g orange sweet potato,

coarsely chopped

1 eggplant, cut into 2cm pieces

2 naan breads

Mixed salad leaves, to serve

½ cup natural yoghurt, to serve

Lime wedges, to serve (optional)

1 Heat oil in a large heavy- based

saucepan over high heat. Cook beef, in

batches, for 2 minutes or until browned.

Transfer to a heatproof plate. Add

onion, garlic and ginger to pan; cook

and stir for 3 minutes or until onion is

soft. Stir in curry paste; cook and stir for

30 seconds or until fragrant.

2 Return beef to pan, along with the

tomatoes, coconut milk, boiling water,

crumbled stock cube and chilli flakes.

Bring to the boil. Reduce heat. Simmer;

covered, for 1 hour.

3 Add the orange sweet potato and

eggplant to pan; simmer, covered, for

30 minutes. Uncover; simmer, stirring

occasionally, for 25 minutes or until

beef is tender. Serve curry with naan

bread, salad leaves, yoghurt and lime

wedges (if using).