Jo’s Beef Curry (Dahnsak): Big batch recipe!

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Big batch recipe: beef curry!

MamaBake HQ stumbled across Jo’s beautiful recipe for this big batch recipe for Beef Curry (Dahnsak) recently on Instagram as we were appreciating all the MamaBake Haul of Fame entries for the week, and bam!  There was Jo’s fantastic offering for an upcoming MamaBake Mackay session.

“Its kinda a chuck it in thing.  I use a 5 liter slow cooker which gives us five families a decent portion each!
Adjust seasoning according to taste.   I add more veg than a traditional dahnsak as our kids need to have some hidden veggies! I have Anglicised this recipe as I couldn’t find alot of the ingredients that I could back home (in UK).  This recipe would work well with chicken too. Or just more veggies for the meat free mamas.”   ~Jo.

Ingredients

2 kg beef steak, cubed
2 small onions, peeled
2 clove garlic, peeled
4 med carrots,
1/4 of a pumpkin, peeled
500g tin of pineapple, in juice
1 cup of red lentils
2 tbls coconut oil for frying beef off
1 can coconut cream
1 teaspoon cumin, garamasala, ginger (can be fresh ginger, but couldn’t find any this morning)
2tsp pwd coriander
2 tablespoons Pataks ‘Tikka Massala’ paste
4 cubes of frozen spinach (thawed)
1 small cauliflower, chopped small
Fresh coriander and basmati rice to serve.

Method

  1. Add coconut oil to pan and brown off meat. Meanwhile in a food processor with the grating blade in..shove through onions, carrots, pumpkin, garlic and add to beef.  It will reduce down in quantity in a few minutes.
  2. Add lentils and spices, as well as curry paste. Plus a can of coconut cream.
  3. Chop pineapple rings, drain off half juice and eat about 4 rings  (kids snack) chop rest of rings into chunks add to mixture
  4. Cook on high for 2 hours and low for 2/3 hours.   About an hour before it is ready stir in thawed frozen spinach and then stir through the cauliflower.

It may look a bit liquidy, but the lentils will sort that out.  You may even need to add some more liquid (stock or water) towards the end.

Sprinkle with coriander and add a little heat if you like –  it is meant to be a mild fruity curry. Serve with basmati rice and naan bread.

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