Solo: Keenan's Yoghurt Curry

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Solo: Keenans Yoghurt Curry

Creamy beef curry with a side of green beans, topped with coconut flakes.

Ingredients to serve 1

  • 150g x thick flank cubes
  • ½ x tomato – grate (skin on)
  • 10g x ginger – peel & chop finely
  • ½ clove x garlic – peel, grate finely & chop
  • ¼ x onion – chop finely
  • ½ x chilli – deseed & chop
  • 5g x coriander – remove leaves & roughly chop
  • 2 tsp x Keenan’s Curry Mix
  • ½ tbsp x coconut flakes
  • 150g x green beans – cut off ends & chop (2cm)
  • 30ml x yoghurt
  • ½ tsp x garam masala
  • ¼ tsp x black mustard seeds
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • butter (from your pantry)


Step 1

Preparation: Prepare all the ingredients as indicated above.

Step 2

Beef flank cubes: Place a large frying pan on a medium-high heat. Add a drizzle of olive oil and a knob of butter and sear the beef cubes for 2 minutes. Set aside.

Step 3

Curry mix: Place the same 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, ginger and chilli (optional) and cook for another 1 minute. Add the grated tomato and cook for 3 minutes, stirring. Add the beef flank and cook for 5 minutes, until the beef is cooked and the sauce has thickened. Stir in the yoghurt, coriander and garam masala.

Step 4

Coconut flakes: Toast the coconut flakes in a dry pan for about 1 minute on a medium heat and set aside.

Step 5

Green beans: Add a knob of butter to the same pan you used for the coconut flakes, then add the green beans and black mustard seeds and cook for 2 minutes. Mix in the coconut flakes.

Step 6

Serve the beef curry on a plate with the green beans on the side.