Our recipe of the month for February is a warming Dexter Beef & Vegetable Curry. 

A collaboration between Castlescreen Farm – wee cows, BIG BEEF and Kim A. Close of the The Kitchen Academy

INGREDIENTS (serves 6)
400g Castlescreen Dexter chump steak, cut into bite-sized chunks
2 onions, peeled and finely chopped
1 small cauliflower or ½ large cauliflower, broken into bite-sized bites
3 small carrots, peeled and cut into bite-sized chunks
1 bunch fine green beans, topped and tailed and cut into 2 or 3 lengths
1x tin chopped tomatoes
2 TBSP tomato puree
2 beef stock pots or 3 beef stock cubes
2 cloves garlic, peeled and finely chopped
1 thumb-size piece of fresh ginger, peeled and very finely chopped
2 TBSP hot curry powder
2+1 TBSP light olive oil
A bunch coriander, leaves picked and roughly chopped

Mix the curry powder with 1 TBSP oil and set aside
Heat the remaining oil in an ovenproof casserole dish to a medium heat and gently fry the onions for 5 minutes, until they are soft and translucent. Add the garlic and ginger and sweat for a few minutes more
Add the beef pieces and fry gently until just taking on colour
Add the curry paste and cook for a further 2-3 minutes
Add the tomatoes
Use the empty tin to make up the stock with boiling water and add to the pot
Bring to a simmer, put the lid on and put into the oven at 180C for 45-60 mins until the beef is nearly tender
Add the carrots and the cauliflower and stir. You just want the meat and veg to be under the sauce and nor more – top up with a little water if needed
Put back into the oven for another 20 minutes, then add the beans and return to the oven for another five minutes.

Serve with basmati rice, raita and naan breads
To make a quick raita:
Add a finely chopped red onion, ½ cucumber deseeded and finely diced and some fresh coriander to natural yoghurt