After washing your beef chunks, add to a pot along with 1/2 chopped white onion, 2 cloves of crushed garlic, half of your ginger (grated), your beef stock cube (crumbled) and 1/2 tsp of salt.
Add water to the pot and let the meat boil for 15 minutes.
In a blender, add your red onion (chopped), 2 garlic cloves, the other half of your ginger, your pepper and your tinned tomatoes. Blend until smooth.
When the beef is boiled, separate it from the water which would have turned into a beef stock and set aside. Set aside the stock as well.
In a separate pot on a medium heat, add your olive oil and tomato purée. Cook this for 3 minutes, stirring occasionally.
Then add your blended tomato mixture along with your curry powder, the beef stock you saved, the all-purpose seasoning cube and a bay leaf. Stir and put the lid of the pot on. Leave to cook for 20 minutes on a medium heat.
Add your beef chunks and cook for a further 10 minutes.
Add salt to taste and enjoy with some rice, quinoa or a carbohydrate of your choice!