Beef and red lentil curry

A curry is a simple way to liven up the week. This one's hearty and full of healthy legumes.

• 3 (about 600g) beef scotch fillet steak, cut into 4cm pieces
• 80g (1/3 cup) Indian curry paste
• 2 teaspoons light olive oil
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 2 teaspoons finely chopped fresh ginger
• 210g (1 cup) split red lentils
• 375ml (1 1/2 cups) Campbell's Real Stock Beef
• 1 x 270ml can light coconut milk
• 125ml (1/2 cup) water
• 2 tablespoons chopped fresh coriander
• 4 naan bread
• Coriander leaves, to serve

Energy 3867kJ	Fat saturated 19.00g
Fat Total 45.00g	Carbohydrate sugars 16.00g
Carbohydrate Total 66.00g	Dietary Fibre 12.00g
Protein 57.00g	Cholesterol 101.00mg
Sodium 1209.83mg

All nutrition values are per serve.

1. Step 1

   Place the beef and half the curry paste in a glass or ceramic bowl, and turn to coat. Heat half the oil in a saucepan over medium heat. Add the beef and cook, turning occasionally, for 4-5 minutes or until brown. Transfer to a plate.

2. Step 2

   Heat the remaining oil in the pan over medium-low heat. Add onion, garlic and ginger and cook, stirring occasionally, for 2 minutes or until the onion softens slightly. Stir in the remaining curry paste.

3. Step 3

   Add the lentils, stock, coconut milk and water to the pan. Bring to the boil over high heat. Reduce heat to medium and simmer for 10 minutes. Return the beef to the pan and simmer for a further 8 minutes or until tender. Stir in the chopped coriander.

4. Step 4

   Meanwhile, heat the naan bread following packet directions.

5. Step 5

   Divide the curry among serving bowls and top with the coriander leaves. Serve with the naan bread.

Storage tip: To store the steaks, place, in a single layer, on a plate and cover with foil. Store on the bottom shelf of the fridge and use within three days. Variations Keema curry (curried mince with peas): Omit the lentils, coconut milk and water. Reduce the curry paste to 2 tablespoons. Reduce the oil to 1 teaspoon. Replace the beef steak with 600g beef mince. In step 3, simmer the mince mixture for 25 minutes. Add 150g (1 cup) peas in the last 5 minutes of cooking. Divide among serving plates. Serve with steamed rice and yoghurt. Mulligatawny soup with chicken: Omit the beef. Replace the red lentils with 100g (1/2 cup) basmati rice. Replace the beef stock with 1L (4 cups) chicken stock. Reduce the curry paste to 2 tablespoons. Omit step 1. In step 3, simmer the rice mixture, covered, for 15 minutes or until the rice is tender. Add 400g shredded Woolworths Country-style Roast Chicken and the chopped coriander, and stir until well combined. Serve with the naan bread. Grilled lamb with spiced Moroccan rice: Omit coconut milk. Replace beef with 8 lamb chops. Replace curry paste with 1 tbs Moroccan spice mix. Replace lentils with 200g (1 cup) basmati rice. Replace beef stock with chicken stock. Omit step 1. In step 3, simmer the rice mixture, covered, for 20 minutes. Preheat grill on high. Cook lamb under grill for 4-5 minutes each side for medium or until cooked to your liking. Combine the coriander and 200ml natural yoghurt in a bowl. Serve with the lamb and rice.