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

METHOD
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.

TO SERVE:
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