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Buzzing Beef Curry

Serves 4

buzzing beef curry.PNG


1 tbsp cumin seeds

2 tbsps organic butter or coconut oil

5 medium sized onions, diced

1 clove garlic, chopped finely

2 tbsps ginger chopped finely

Handful green finger chillis, chopped finely

600g beef, diced

2 tbsps ground turmeric

1 tbsp garam masala

1 tbsp meat masala

1 tbsp rock salt

Handful curry leaves (optional)

1 tin (400g) tomatoes

50ml spring water

Fresh coriander

60g per person uncooked basmati rice

OR 30g per person uncooked basmati rice plus 30g per person cauliflower, finely chopped


  • In a large pan, heat the cumin seeds gently for 30-45 seconds, until you can smell them roasting. Add the butter or oil and heat until melted, then add the onions. Cook on a medium heat until softened.

  • Stir in the garlic, ginger and chillis. Cook for one minute. Add the beef and cook for two minutes. Add the spices, rock salt and curry leaves. Stir well, coating the meat in the spices. Add the tomatoes, and water and simmer for 1 hour. Add more water if necessary. Cook for 1 hour on a medium heat, until the meat is tender.

  • Meanwhile place the rice in a large saucepan of cold salted water and bring to the boil (or follow the Cauli Rice recipe if using). Simmer the rice gently until cooked and drain well. Serve the curry on a bed of rice and garnish with coriander.

Reduce the carbs in this recipe by swapping rice with Cauli Rice

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