Beef and Spinach Curry

  • Easy

When you hear the word curry, you immediately think of HOT. And if truth be told, that is a real injustice to curry recipes all over the world. My Dad never eats curry, (a bad experience in school I believe). Because of that we never ate curry at home. It really only when I went to Ballymaloe that the repertoire of curry opened it’s doors to my tastebuds. Don’t get me wrong- I’m not a lover of HOT flavours, but I LOVE the fragrance and aromas that the perfect mix of spices conjure up.

The trick for me is to taste the chillis first before using. A general rule of thumb is

The Smaller the Chilli- the hotter the flavour

The hottest chilli in the world is reported to be the Carolina Reaper. I wouldn’t even like to chop it…

On that note, be always super vigilant when slicing and dicing chillies, whatever their temperature, no rubbing of the nose or eyes or the like……..

  • 2 tablespoons ghee (clarified butter)
  • 2 cloves garlic, crushed
  • 1 large onion, finely sliced
  • 1 red chilli, thinly sliced
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chilli powder
  • 1 teaspoon turmeric
  • 1 1/2 teaspoons ground cumin
  • 675g (1½ lb) beef fillet, sliced
  • 1 teaspoon salt
  • 1 tin chopped tomatoes
  • 175ml coconut milk
  • 275g (10 oz) spinach
  • 1 teaspoon lemon juice

Step 1

Heat the ghee in a large saucepan over medium heat.  Stir in the garlic and onion and cook until softened, about 5 minutes. Add the chilli and continue to cook for another 3 minutes. Season with the garam masala, coriander, chilli powder, turmeric and cumin. Cook for 2 to 3 more minutes to release the flavour.


Step 2

Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk and spinach. Bring to a simmer, then cover and cook for 20 minutes, stirring occasionally.

Uncover, then stir in the lemon juice and cook for 10 more minutes, stirring frequently until the sauce has thickened.

I like to serve this with some soft naan breads and some basmati rice. Divine.


Step 1

Heat the ghee in a large saucepan over medium heat.  Stir in the garlic and onion and cook until softened, about 5 minutes. Add the chilli and continue to cook for another 3 minutes. Season with the garam masala, coriander, chilli powder, turmeric and cumin. Cook for 2 to 3 more minutes to release the flavour.

Step 2

Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk and spinach. Bring to a simmer, then cover and cook for 20 minutes, stirring occasionally.

Uncover, then stir in the lemon juice and cook for 10 more minutes, stirring frequently until the sauce has thickened.

I like to serve this with some soft naan breads and some basmati rice. Divine.

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