Beef and Lentil Curry

Lately my go to lunch has been this delicious and filling AngusPure and lentil curry, to make this you only need one pan (yay to less dishes!) and its so packed full of goodness. I love that it freezers beautifully and can last in the fridge for about 5 days. I have been trying to add more beef into my diet recently as beef is high in protein and helps improve muscle mass, beef is packed with health-promoting amino acids, and it’s one of the single biggest sources of protein in the human diet. Lentils also have great health benefits like lower cholesterol, they also provide a great source of protein. Of all legumes and nuts, lentils contain the third-highest levels of protein. 26 percent of lentil’s calories are attributed to protein, which makes them a wonderful source of protein. 



  • 500g AngusPure diced beef

  • 1/3 cup korma curry paste

  • 1 tablespoon olive oil

  • 2 garlic cloves, crushed

  • 1 brown onion, thinly diced

  • 3cm piece ginger, finely grated

  • 2 cups beef stock

  • 400ml can light coconut milk

  • 1/2 cup red lentils

  • 1/2 cup green lentils

  • 1/2 large cauliflower, cut into florets

  • 2/3 cup frozen peas (I used minted as its what we had and I refused to but more when we hardly ever use them! haha)

  • 1 bunch spinach, roughly chopped

  • Greek yoghurt, to serve

  • Lemon wedges, to serve

  • Coriander sprigs, to serve

  • Roti bread, to serve


Place the beef and half the curry paste into a 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.

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.

Add the stock, coconut milk, lentils 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.

Divide the curry between bowls. Serve with yoghurt, lemon wedges, coriander and roti.