by Brad Callahan, Auburn Meadow Meats, Rose Bay.

Serves 4


  • 1kg beef chuck, cubed
  • ¼ cup olive oil, divided
  • 1 brown onion, diced
  • 3 garlic cloves, crushed
  • 1 tbsp grated ginger
  • 2 tbsp curry powder
  • 2 x 400ml tins coconut milk
  • 1 cup water
  • 500g cauliflower florets
  • 200g snow peas
  • salt & pepper

steamed rice, lime wedges, fresh coriander leaves and sliced spring onion to serve.


  1. Pat beef dry with paper towel and season with a good pinch of salt and pepper. Drizzle 1 tbsp oil into a large heavy-based pot over medium-high heat. Add half the beef, cook for 4 mins to brown, and transfer to a plate. Repeat with remaining beef and a further 1 tbsp oil.
  2. Reduce heat to medium and add onion, garlic, ginger, and remaining oil to the pot. Cook for 2–3 mins, stirring regularly, until onion begins to soften.
  3. Add curry powder to onions and cook 30 seconds further. Add coconut milk and water and stir well. Return browned beef and any resting juices to the pot.
  4. Bring curry to the boil then reduce heat to low, cover, and simmer for 90 mins.
  5. Add cauliflower to the curry and return to a simmer. Cook, uncovered, for 15–20 mins until beef and cauliflower are tender. Stir through snow peas and cook for 3 mins further.

Serve curry with rice, coriander and some lime wedges.

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