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Easy Coconutty Beef Curry

I don't think you can beat a Friday night curry - and I for one would happily eat it every night of the week. Last Friday's DIY curry was one of my fave yet though, so thought I'd share it with you on the proviso no one tells Mrs Parmar this is what her latest chapatis got used for. We'll tell her it was okra.

Its a super simple fragrant curry that you can leave to cook for a few hours whilst you get on with stuff. Don't be put off by the longish list of ingredients - it does need them all.

You will need:

(Serves 4 greedy people)

500g stewing steak (I used some beautiful stuff from Purton House Organics via Farmdrop. If you're in London and want some for free, I suggest you check out the code here)

Tsp turmeric

Tsp ground coriander

Tsp ground cumin

Tsp garam masala

Cinnamon stick

1 inch piece of ginger

5-6 curry leaves

3-4 birds eye chillies

1/2 tsp brown mustard seeds

Level tbsp coconut oil

1 onion

4 cloves garlic

3 tomatoes

3 tbsp dessicated coconut

Can of coconut milk

Runner beans (swap for French beans or spinach if you like)

1/2 lime

Finely chop the onion and garlic and gently fry over a medium heat using the coconut oil. Finely chop the ginger - Ken Hom said on Saturday Kitchen that he never bothers to peel his, so neither do I now and there really is no need. Add to the pan.

Once the onions start to soften but before they go brown, add all the spices and the chilli. After a minute or two add the tomatoes, roughly chopped. Let them cook down a bit then put the beef in and slightly brown off.

Pour over the coconut milk, add the cinnamon stick and curry leaves, then turn the heat right down and leave to reduce for about two hours, stirring periodically.

Finish it off by adding the veg for the last 15 minutes or so of cooking time, adding the dessicated coconut and removing the cinnmon and curry leaves if you can. Season with plenty of salt, lime and coriander unless you hate it.

I served it with yoghurt, cauliflower rice that I'd toasted off with some turmeric and cumin, and the aforementioned chapatis.

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