Gingered beef curry

Fast, fragrant and full of flavour, Lesley Water's tender beef curry combines juicy sirloin steak in a sensational lightly spiced sauce
By Lesley Waters
Gingered beef curry
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 2 sirloin steaks, each 250g
  • 1 tbsp sunflower oil
  • 1 pinches freshly ground black pepper
  • 2 onions, sliced
  • 2 tbsp Madras curry paste
  • 5 cm piece ginger, peeld and grated
  • 600 ml vegetable stock
  • 400 g tinned chickpeas, drained and rinsed
  • 100 g spring greens, washed and finely shredded


1. Brush the steaks with a little oil and sprinkle with freshly ground black pepper. 2. Heat a frying pan until very hot. Add the steaks and fry for two minutes on each side for medium rare, or about one to two minutes longer for well done. Set to one side. 3. Add the onions and curry paste to the pan, stir well, cover with a dampened piece of greaseproof paper and steam fry for about 10 minutes over a medium heat until softened, stirring occasionally. 4. Stir in ginger and cook for two minutes. Stir in stock, chickpeas and bring to the boil, then simmer for 10 minutes. 5. Stir in the spring greens, cover and cook for a further minute. 6. Slice the steaks into thin diagonal strips and stir into the curry; heat through for one minute and season to taste. 7. Serve with rice, chapatti and some natural yoghurt.

Rate This Recipe