Beef, Pepper & Kale Curry

Tamarind is the key ingredient in this curry. Used in Southern Indian dishes it adds a deep  slightly sour tang that combined with the traditional spices, garlic, ginger and chilli is worth buying a small pot of paste to do the recipe. It keep for ages in the fridge so won’t go to waste. Serves two at 400 calories per each large portion.



  • 400g stewing beef steak, lowest fat possible, cubed
  • 2 tsp rape seed oil
  • 1 red onion, finely chopped
  • 3 cm ginger, peeled and grated
  • 2 cloves garlic, crushed
  • 1 tbs tamarind paste
  • 2 tbs tomato paste
  • 1 can chopped tomatoes
  • 1 red chilli, deseeded and finely chopped
  • 1 tsp sugar
  • 1 tbs red wine vinegar
  • 100g kale, shredded
  • 250ml beef stock
  • 1 green pepper, deseeded and cut in to strips
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 2 tsp turmeric powder
  • Salt

What to do

  1. Heat the oil in a good solid saucepan and gently fry the onion, garlic and ginger for a few minutes.
  2. Add the dried spices and combine with the onion mixture cooking for 3 or 4 minutes.
  3. Add the beef and get the meat well coated with the spices as it browns.
  4. Now add the chilli along with tomato and tamarind pastes. Stir and cook for another minute before adding the sugar, vinegar, tinned tomatoes and stock.
  5. Simmer on a low heat for 1 hour making sure it has thickens as it cooks.
  6. Check seasoning and add the peppers.
  7. Cook for 10 minutes then add the kale and let it finish off for 5 more minutes before serving.

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