FitFastCook

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Stuff that's in it

What you do

Heat a deep-heavy based pan with some oil, add the onions, ginger, garlic and chilli, stir, then add the turmeric and paprika, cumin and ground coriander (3 tsp).

Fry gently for several minutes until soft. Add the cauliflower florets, coat all over then add the stock and tamarind, gently break down the tamarind using a spoon and stir through for around 5 minutes.. Add the sugar snap peas, tomatoes and courgettes, mix well and pop a lid on and cook for around 15 minutes on a low eat until all the veg has softened a little. Cook the rice according to the packet instructions and then add it with the remaining oil in a fry pan along with the lentils and the tsp coriander and gently heat through, adding the fresh coriander at the end.

Take the curry off the heat and stir in the yoghurt, serve with the rice.