What you'll need

Serves 2

  • 300g stewing steak, diced
  • 1 large onion, roughly chopped
  • 2 tbsp olive oil
  • 3 garlic cloves, sliced
  • 1 tin of chopped tomatoes
  • 3 - 4 tbsp curry paste
  • 200ml water
  • 20g fresh coriander

To Serve:

  • 250g curly kale
  • 100g green beans
  • 2 garlic cloves, finely sliced
  • 1 tbsp olive oil
  • 10g butter

The easy bit

  1. In a casserole dish or a large pan heat the olive oil until hot then add the diced beef and onions, cook until the beef is nicely browned.
  2. Add the curry paste and garlic, continue to cooking for 2 - 3 minutes to bring out the flavour.
  3. Add the chopped tomatoes and water and bring to a steady simmer. Cook for an hour on a low heat or until the beef is tender.
  4. Cook the green beans for 5 minutes in boiling water then drain.
  5. In a medium sized frying pan heat the butter and olive oil and when foaming add the garlic, kale and green beans, pop a lid on and cook for 3 - 4 minutes stirring every so often.
  6. Finish the curry with a little chopped coriander and serve.