South African beef style curry

This delicious beef curry, cooked by the Circle catering team at Hinchinbrooke Hospital Healthcare Trust, is served with banana and yoghurt salad, basmati rice and coriander. The team at the hospital have been awarded a Bronze Food for Life Catering Mark for their cooking and sourcing of fresh, healthy ingredients.

Circle catering teamServes 6 people


For the curry

  • 500g minced beef
  • 1 large onion finely chopped
  • 1 clove of garlic finely chopped
  • 25g desiccated coconut 
  • 6g ground ginger
  • 12g medium curry powder
  • 1g ground coriander
  • 8g salt
  • 20g mango chutney
  • 20g apricot jam
  • 18g sultanas
  • 1g ground pepper
  • 12 ml white wine vinegar
  • 560g Organic chopped Tomato

For the accompaniments

  • 300g rice
  • 3 bananas
  • 50g greek style yoghurt
  • ½ iceberg lettuce
  • fresh coriander, lemon juice


  1. Sweat down onions and garlic.
  2. Add spices and continue to cook them out for 5 mininutes.
  3. Brown off the meat in a separate pan and add to the onions.
  4. Now add all other ingredients.
  5. Bring it to simmer and continue to simmer for 1 hour.
  6. Cook the rice as instructed on the packet.
  7. Slice the banana in ½ cm slices and bind with the yoghurt and lemon juice (stops the browning) shortly before serving add the iceberg lettuce so it keeps the crunch.
  8. Finish the plate with a little chopped coriander






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