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1 tablespoon Oil, sunflower

1 onion Onion, mature, brown skinned, peeled, raw

1 teaspoon Ginger, peeled, raw

2 tablespoon Butter, garlic, home made

1 teaspoon Coriander seed, ground

1 teaspoon Turmeric, ground

2 teaspoon Salt, sea

1 steak Beef, blade steak, lean, raw

4 chilli Chilli (chili), green, raw

5 tomato Tomato, common, raw

1 cup Capsicum, green, raw

1 tub Yoghurt, natural, regular fat (~4%)

2 tablespoon Parsley, continental, raw

1 cup Rice, white, raw

• Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until soft and golden brown. Meanwhile, place the ginger, garlic, coriander, garam masala, turmeric and salt in a mortar and gently pound with a pestle until a smooth paste forms. Add to the onion and cook, stirring, for 1 minute or until aromatic. Add the beef, chilli and three-quarters of the tomato and stir to combine. Reduce heat to low and cook, covered, for 1 1/4 hours or until beef is tender. Add the capsicum and remaining tomato to the beef mixture and cook, covered, for 15 minutes or until capsicum is tender. Divide curry among serving bowls. Top with yoghurt and sprinkle with parsley. Serve with steamed basmati rice. Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.

Ingredients (serves 6) 1 tbs vegetable oil 4 brown onions, halved, thinly sliced 3cm-piece fresh ginger, peeled, finely chopped 2 garlic cloves, peeled 1 tbs coriander seeds 1 tbs garam masala 1 tsp ground turmeric 2 tsp sea salt flakes 1kg lean casserole beef, cut into 2cm pieces, excess fat removed 4 large fresh green chillies, thickly sliced 5 vine-ripened tomatoes, halved, thinly sliced lengthways 1 green capsicum, quartered, deseeded, thinly sliced Low-fat natural yoghurt, to serve Shredded fresh continental parsley leaves, to serve Steamed basmati rice, to serve