Minute Steak Curry Recipe

By Kitchen Sanctuary

Ingredients

1 tbsp oil
400 g (14oz) minute, thin rib-eye or sirloin steak
1/4 tsp salt
1/4 tsp ground black pepper
1 tbsp oil
1 onion (peeled and chopped into wedges)
1 red bell pepper (deseeded and chopped into chunky pieces)
12 cherry tomatoes (sliced in half (or 34 regular tomatoes, roughly chopped))
1 green chilli (finely chopped)
3 garlic cloves (peeled and minced)
2 tbsp minced ginger
2 tbsp mild curry powder (go hotter if you prefer)
1 tbsp ground coriander
1/2 tbsp ground cumin
1 tsp paprika
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground black pepper
1 x 400g (14oz) can finely chopped tomatoes
240 g (1 cup) coconut cream
chopped fresh coriander (cilantro)
boiled rice
poppadoms

Prep Time10mins
Cook Time15mins
Servings4

Instructions

Start with the steak. Heat a large frying pan (skillet) over a high heat. Coat the steak in the oil and season on both sides with the salt and pepper. Add the steak to the hot pan. Fry for 1 minute each side, then remove from the pan and place, covered, on a plate.

Reduce the heat to medium (you'll be making the sauce in the same pan). Add the oil, then the onion, red pepper, tomatoes, chilli, garlic, ginger, curry powder, coriander, cumin, paprika, cinnamon, salt and pepper. Fry together, stirring constantly, for 4 minutes until the onion starts to soften.

Add the canned tomatoes and coconut cream. Stir again and bring to the boil, then reduce the heat and simmer for 5 minutes.

Meanwhile, cut the steak into thin slices.

Add the sliced steak back into the pan (along with any resting juices) and stir together. Simmer for a further 2 minutes, then turn off the heat and serve, topped with fresh coriander. I like to serve this with boiled rice and poppadoms.