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Beef & Spinach Curry

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Now I love this dish it's so easy yet delivers bags of flavour, all it needs is time to tenderise the beef. This is a delicate curry not overly complicated or heavily spiced. The spinach is coarsely chopped and added at the final stage to keep its colour and more importantly it's nutritional value. I've used my pressure cooker, but you could do this on a hob, or set it into a slow cooker and cook on low overnight, but it'll take a long time to get the beef tender. Another option is to use left over roast beef, which really works well :-) cook the sauce then add the thinly sliced cooked beef right at the end with spinich to warm it through.

Click the Method tab below to see a step by step guide with pictures.

spinach added to curry

ingredients

Here's what you need :¬)

serves 4 to 6

  • 2 Tblsp oil
  • 1 lrg onion sliced
  • 2 inch piece of fresh ginger finely chopped
  • 4 cloves garlic finely chopped
  • 4 Tblsp hot curry powder

    • Note: I have used Dunns River™ curry powder, which has a Caribbean flavour profile containing: Corriander, Turmeric, Salt, Cumin, Cayenne pepper, Onion powder, Fennel, Fenugreek, Ginger, Black pepper and Chilli powder. If you chose to make the powder yourself do a teaspoon of each spice and 1/2 a teaspoon of Fenugreek. Dry fry the whole seeds and cool prior to grinding

  • 1 tsp hot chilli powder (optional: we like a kick!)
  • 1/4 tsp Turmeric
  • 1 tsp sea salt
  • 1 tsp black pepper corns ground
  • 700g Diced cubed beef
  • 450g Baby spinach
  • 5 fresh tomatoes roughly chopped
  • 1 Tblsp tomato puree
  • 1 red bell pepper sliced and halved
  • 125 ml cold water

method

If you bought diced beef, just go through it and check that the pieces are of a similar size, cutting any larger pieces in half as required. For the plum tomatoes, I'm using fresh ones grown on my patio, don't be tempted to use tinned ones as the flavour is too harsh to retain the delicate balance of the dish.

Note: If using cooked beef reverse method 5 and 6; add tomatoes first, then your beef until it's warmed through, then go to step 8 and 9 skipping the pressure cooker stage and you are done!

  1. Prep all your ingredients
  2. Heat a wok or heavy bottomed pan to med high
prep ingredients
ingredients
  1. Add oil, once shimmering add your onions fry for 5 mins
  2. Lower the heat to med
  3. Add your ginger, garlic and all your spices
  4. Stir fry until everything has totally combined
  5. Raise heat to med high, add your beef
  6. Stir fry until all the beef is well coloured
brown the beef in the spices
beef spices browning
  1. Add tomatoes and the puree
tomatoes added
tomatoes added
  1. Place every thing from the pan into the pressure cooker
  2. Set your pressure cooker to 'meat' for 45mins*

*or overnight in your slow cooker on low.

  1. Use the water to wash out the wok and add to the pot.
put everything into the pressure cooker
curry in pressure cooker
set the timer
pressure cooker
  1. Once timer ends add your spinach, put the lid back on
Add spinach
spinach added to curry
  1. Let the residual heat wilt the spinach for 5 mins
  2. Check the seasoning & serve
beef & spinach curry
beef spinach curry rice
serve with basmati rice &/or garlic & coriander naan