Beef korma

Beef korma





1kg beef topside, cut into 3cm pieces

  • 2 Tbsp olive oil
  • 2 onions, thinly sliced
  • 400ml can coconut cream
  • 1½ cups beef stock
  • 250g green beans, trimmed
  • 1 tsp salt
  • ½ tsp black pepper

Korma paste

  • ⅓ cup roasted unsalted cashews
  • 3cm piece fresh ginger, peeled and finely chopped
  • 2 garlic cloves, peeled
  • 1 red chilli, seeds removed (optional)
  • 2 Tbsp desiccated coconut
  • 2 Tbsp olive oil
  • 1 Tbsp tomato paste
  • ½ cup fresh coriander leaves
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric

To serve

  • Naan bread
  • 1 cup Basmati rice, cooked
  • Fresh coriander



To make korma paste

Combine cashews, ginger, garlic, chilli, and coconut in a food processor. Process until finely chopped.

Add oil, tomato paste, coriander, and spices. Process until you have a smooth paste.

Add a small amount of water if the processor is struggling to process it.


To make curry

Season the beef with salt and pepper.

Heat half the oil in a large oven-proof casserole dish over medium-high heat. Brown the beef in batches and remove.

Add the remaining oil and saute the onions until soft, then add the korma paste, and cook for a further 5 minutes. Keep stirring occasionally to ensure it does not stick.

Return the beef and add the coconut cream and beef stock. Bring to a gentle boil and cover with lid.

Place in the oven and cook for 3 hours, or until beef is tender and falling apart.

Add the beans 5 minutes before the end of cooking.


Slow cooker method

This dish can also be made in the slow cooker as per the method above.

Ensure you soften the onions and brown the meat first on the stove top, then transfer with all the remaining ingredients to the crock pot.

Cook on high for 4 hours, or low for 6-8 hours.


Garnish with coriander and serve with flatbread and steamed rice. Some Greek yoghurt on top goes great too.


Recipe and image thanks to


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