Durban-style Beef Curry (2 portions)


½ cup basmati rice
1x tsp. turmeric
250g extra lean beef cubes
1x onion, diced
2x garlic cloves, minced
2x heaped tbsp. Raj curry powder
1x tsp. cumin powder
1x tsp. coriander powder
1x tsp. cinnamon powder
2x fresh green chilies, finely chopped
1x tinned tomato
1x large potato, diced
4x carrots, sliced
2x tbsp. unsweetened coconut flakes
Salt to taste

Calories: 742 per portion


In a frying pan, dry heat your curry, cumin, coriander and cinnamon powders over a medium heat for 1-2mins., then put aside.

In a large sauce pan, heat your tinned tomatoes over a medium temperature adding to it your chilies, garlic, mixed powder spices, potato, carrots and onion. Once your tomato and vegetable mix has reach boiled point, reduce heat and allow to simmer for half and hour. Thereafter add your beef cubes and cook for a further 30mins. Tip: the longer you cook a curry the more time the flavor has to set in. It’s a good idea to cook this the night before, and reheat the following when serving.

Cook your basmati according to packet instructions adding turmeric to stain the rice.

Plate your rice, following by a generous spoonful of beef curry and lastly, garnished with the coconut flakes. Enjoy!