Recipe

Keenan's Cashew Curry

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Keenans Cashew Curry

Fragrant beef curry with cashew butter, served with toasted rotis on the side.




Ingredients to serve 2

  • 300g x thick flank cubes
  • 3 x tomatoes – grate with skin on
  • 1 x chilli – deseed & chop
  • 1 clove x garlic – peel, grate finely & chop
  • 5g x coriander – remove stalks & chop roughly
  • 4 ¼ tsp x Keenan’s Curry Mix
  • 200g x green beans – remove ends & cut (2cm)
  • 2 x rotis
  • 2 tbsp x cashew butter
  • 1 tsp x garam masala
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • butter (from your pantry)

Ingredients to serve 4

  • 600g x thick flank cubes
  • 6 x tomatoes – grate with skin on
  • 2 x chilli – deseed & chop
  • 2 cloves x garlic – peel, grate finely & chop
  • 10g x coriander – remove stalks & chop roughly
  • 8 ½ tsp x Keenan’s Curry Mix
  • 400g x green beans – remove ends & cut (2cm)
  • 4 x rotis
  • 4 tbsp x cashew butter
  • 2 tsp x garam masala
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • butter (from your pantry)

Method

Step 1

Preparation: Prepare all the ingredients as indicated above.

Step 2

Curry: Place large frying pan on a medium-high heat. Add a drizzle of olive oil and a knob of butter and cook the onion with a little salt for 5 minutes. Add Keenan’s Curry Mix, garlic and chilli (optional) and cook for 1 minute. Add the thick flank cubes and cook for 3 minutes. Add the grated tomatoes and cook for 10 minutes with the lid on. Remove the lid and stir in the cashew butter, green beans and garam masala. Cook, stirring, for 2-3 minutes. Switch off the heat and mix through the coriander.

Step 3

Rotis: Use a dry pan to toast the rotis – about 30 seconds on each side.

Step 4

Serve the beef curry in a bowl with the rotis on the side.