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Beef Curry with Chickpeas


Serves 4

Curry tastes better once it’s stood for a while, so make this lovely sweet curry the day before to allow the flavors to develop nicely. If you like a bit more of a kick, increase the curry powder to taste.


1.5kg stewing beef, cubed
Salt and freshly ground black pepper.
80ml flour
60ml oil
1 large onion, coarsely chopped
2 garlic cloves, finely chopped
15ml medium curry powder
300ml beef stock
1 tin (410g) Chopped Peeled Tomatoes
30ml chutney
250g butternut, cubed
1 tin (410g) boiled Chickpeas, drained
150g baby potatoes, cooked


Season the meat with salt and pepper and roll each piece in the flour. Heat the oil in a saucepan and fry the meat until golden brown. Remove from the saucepan. Heat the remaining oil and fry the onion, garlic, curry powder and boiled potato for several minutes. Add the meat to the saucepan and add the stock, chopped tomatoes and chutney. Bring to the boil, reduce the heat and simmer for an hour-and-a-half. Add the butter and simmer until done. Add the remaining ingredients and simmer for several more minutes. Season to taste and serve with rice.

Butheina Alnounou