Slow-cooked beef and kumara Massaman curry
Curries, Asian-style

Slow-cooked beef and kumara Massaman curry

Tender slow-cooked beef and kumara curry. A high fibre winter warmer packed with flavour.
Serves: 6
Time to make: 4 hrs


Make it gluten free: Check curry paste is gluten free.

Make it vegan: Substitute beef with cubed tofu. Omit step 1. Check Massaman paste is vegan.

HFG tip

To freeze

At the end of step 3, place curry in containers and set aside to cool completely. Once cool, cover and freeze. Remove from freezer the night before you wish to serve and allow to thaw in fridge. Reheat in saucepan over medium, or microwave until warmed through. If you don’t have a slow cooker, at the end of step 2 transfer curry into a large ovenproof casserole dish. Cover and cook at 160ºC for 2 hours, or until beef is tender. The curry can be placed into 6 x 250ml (1–cup) ovenproof baking dishes and topped with a round of reduced-fat shortcrust pastry to make pies. Cover and freeze until ready to cook.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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Photographer: Mark O'Meara

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