Beef and lentil curry

Enjoy this rich and fragrant beef curry for dinner.

  • 15 mins preparation
  • 1 hr 45 mins cooking
  • Serves 4
  • Print
Slow-cooked for tender beef and hearty lentils in a fragrant tomato-based sauce, this Indian style beef curry is best served with rice and yoghurt. A rich and flavourful beef curry is perfect for dinner tonight.
Not too fiery, filled with aromatic spices, then slow-cooked to melt-in-the-mouth perfection, it's no wonder this fragrant dish is so popular on dinner tables around Australia.
Looking for more beef curry recipes instead or looking for all of our classic curry recipes?


Beef and lentil curry
  • 1 tablespoon oil
  • 2 onions, chopped
  • 750 gram diced beef
  • 1/3 cup hot or medium store-bought curry paste
  • 3 cup water or vegetable stock
  • 400 gram can diced tomatoes
  • 1/2 cup brown lentils
  • 100 gram green beans, sliced
  • steamed rice, pappadums, natural yoghurt, mango chutney, to serve


Beef and lentil curry
  • 1
    In a large frying pan, heat oil on medium. Saute onion 1-2 minutes, until tender. Add beef in 2 batches, browning well, 4-5 minutes each.
  • 2
    Return all beef to pan with curry paste. Cook, stirring, 1 minute, until fragrant. Stir in water or stock, tomato and lentils. Season. Bring to boil. Reduce heat and simmer, covered, 1 1/2 hours, until beef is tender (adding more liquid as required).
  • 3
    Stir in beans and cook 4-5 minutes, until beans are tender. Serve with steamed rice, pappadums, yoghurt and chutney.

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