Speedy beef curry

Ingredients

• 50g thin cut British beef steaks, cut into 5cm strips
• 4tsp rapeseed oil
• 1 onion, peeled and sliced
• 2tbsp Thai Massaman curry paste or curry paste of your choice
• 400ml reduced calorie coconut milk
• 2tbsp crunchy peanut butter
• 150ml good hot beef or lamb stock
• 450g small new potatoes, unpeeled and cut into quarters
• Salt and freshly milled black pepper
• 25g roughly chopped roasted unsalted peanuts, to garnish (optional)
• Large handful of freshly chopped coriander, to garnish

Method

1. Heat half the oil in a large non-stick pan, add the onion and cook for 2-3 minutes.
2. Stir in half the curry paste and cook for 1-2 minutes.
3. Add the coconut milk, peanut butter and stock to the pan. Bring to the boil. Add the potatoes, reduce the heat, cover and simmer for 10-15 minutes, or until the potatoes are cooked.
4. In a separate non-stick pan, heat the remaining oil, add the beef strips and the remaining curry paste. Stir-fry for 2-3 minutes and add to the coconut and potato mixture.
5. Garnish the curry with unsalted roasted peanuts and freshly-chopped coriander. Serve with boiled rice, naan or flatbread and a selection of Indian relishes and chutneys and seasonal vegetables or a side salad.