Ingredients

• 600g gravy beef, fat trimmed, cut into 3cm pieces
• 1/3 cup korma curry paste
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 brown onion, thinly sliced
• 3cm piece ginger, finely grated
• 2 cups (500ml) salt-reduced beef stock
• 400ml can light coconut milk
• 100g (1/2 cup) red lentils
• 100g (1/2 cup) green split peas
• 1/2 large cauliflower, cut into florets
• 2/3 cup frozen peas
• 1 bunch English spinach, roughly chopped
• Greek yoghurt, to serve
• Lemon wedges, to serve
• Coriander sprigs, to serve
• Roti bread, to serve

Method

• Step 1 Place the beef and half the curry paste into a large snap lock bag or glass bowl. Turn to coat. Heat half the oil in a large saucepan over medium heat. Cook the beef for 4 to 5 minutes, turning occasionally, or until browned. Set aside on a plate.
• Step 2 Heat the remaining oil in the same pan over medium heat. Add the garlic, onion and ginger and cook for 2 to 3 minutes. Stir in the remaining curry paste.
• Step 3 Add the stock, coconut milk, lentils, and split peas to the pan. Bring to the boil then reduce heat and simmer for 10 minutes. Return the beef to the pan with the cauliflower and simmer for a further 15 to 20 minutes or until beef and vegetables are tender. Stir though peas and spinach.
• Step 4 Divide the curry between bowls. Serve with yoghurt, lemon wedges, coriander and roti.