Make your favourite takeaway at home with this delicious beef curry, sprinkled with roasted cashews and fresh coriander.


  • 1 tablespoon vegetable oil
  • 700g Australian Gravy Beef, cut into 3cm pieces
  • 1/3 cup (100g) korma curry paste
  • 1 brown onion, chopped
  • 1 cup (250ml) beef stock
  • 2 small sweet potatoes, peeled, cut crossways into 1cm-thick slices
  • 1 small eggplant, chopped
  • 1/3 cup (80ml) thickened cream
  • Steamed basmati rice, to serve
  • 1/4 cup (40g) roasted cashews
  • 1/4 cup coriander leaves
  • Pappadums, to serve


  1. Heat the oil in large saucepan over medium-high heat. Cook the beef for 5 mins or until browned all over. Add the curry paste and onion. Cook, stirring, for 2 mins or until fragrant. Add the stock and 3/4 cup (185ml) water. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 1/2 hours or until beef is tender.
  2. Add the sweet potato and eggplant to the pan. Cook, covered, for a further 15 mins or until sweet potato is almost tender. Stir in the cream.
  3. Divide the rice and curry among serving bowls. Sprinkle with cashews and coriander. Serve with pappadums.