Beef Curry with Tomatoes

A delish curry that's a family favourite all year round.

Prep Time:
Cook Time:

How to Cook

  1. Heat oil in a large frying pan over high heat. Cook beef for 2-3 minutes each side in batches. Remove and set aside. Return pan to stove, reduce heat to medium. Add onions, Garlic, Ginger, Curry Powder and Spices, cook stirring for 3-5 minutes or until soft. Add tomatoes and beef stock. Stir to combine. Return meat to pan.
  2. Reduce heat to a simmer and cook, covered for 1 1 ⁄ 2 - 2 hours or until beef is tender.
  3. Remove lid, increase heat to medium and add Gregg's Tomato Paste. Cook for 5 minutes, stirring, until thickened. Add brown sugar and lemon juice, stir to combine. Season with Gregg's Natural Sea Salt.
  4. Serve curry topped with yoghurt and mint leaves. Accompanied with rice.


  • 1 Tbsp oil
  • 700 g chuck steak, diced
  • 1 brown onion
  • 1 tsp Gregg's Crushed Garlic
  • 2 tsp Gregg's Crushed Ginger
  • 1 tsp Gregg's Ground Cumin
  • 1 tsp Gregg's Curry Powder
  • 400 g can crushed tomatoes
  • 2 cups salt reduced beef stock
  • 3 Tbsp Gregg's Tomato Paste
  • 1 Tbsp brown sugar
  • 1 Tbsp lemon juice
  • Gregg's Natural Sea Salt, to season
  • 1 cup plain unsweetened yoghurt
  • Mint leaves, to garnish

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