Tis the season for warming comfort food, and this beef and spinach curry hits all the rights notes. Tender beef, earthy spinach and rich spices balanced with coconut milk makes for a delicious meal. This is one of my favourite curry dishes to cook on a cold night; it’s even better cooked the night before, stored in the fridge and gently warmed up the next day. I use a mini chopper/processor to chop up the onions, garlic, chilli & ginger; it’s a great labour saving device and does the job perfectly. Buy your spices from your local Asian store or buy supermarket own brands; you’ll get more value for money. Enjoy.
|Beef, Spinach & Coconut Milk Curry Recipe|
- 800g braising steak
- 2 medium onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 red birdseye chilli, finely chopped (or more to taste)
- 1 thumb of ginger, finely chopped
- 4 cloves
- 1/4 teaspoon black peppercorns
- 2 bay leaves
- 3 cardamom pods
- 1/2 teaspoon salt
- A generous pinch of sugar
- 2 tsp each of ground cumin, coriander & paprika
- 1 teaspoons turmeric
- 1 teaspoon garam masala
- 300 ml chicken stock
- 400 ml can coconut milk
- 200g fresh spinach
- 3 tbsp ground nut or vegetable oil
- Fresh coriander to serve.
- Bash the cardamom with the back of a large knife and place along with the cloves, peppercorns and bay leaves in a metal dome tea filter or wrap in muslin.
- Heat 2 tbsp of the oil in a large non stick pan over high heat and brown the meat in 2 or 3 batches. Take your time over this; you want to get a deep brown crust on the meat, as this will add flavour and richness to the sauce. Remove each batch of beef with a slotted spoon and set aside.
- Reduce the heat to low, add another tbsp of oil and sweat the onions, chilli, garlic, and ginger for 5 – 7 minutes, stirring occasionally, until soft and translucent.
- Add the meat and then the cumin, coriander, paprika, turmeric, garam masala, salt and sugar. Cook for 2 to 3 minutes, stirring occasionally to coat the meat in the spices.
- Add the coconut milk & chicken stock. Bring to the boil. Reduce heat to a low, add the tea strainer containing the whole spices, cover and simmer for 1 hr 45 minutes, stirring occasionally, or until the meat is tender.
- Add the spinach to the pan and stir in until wilted and soft.
- Sprinkle over the fresh coriander and serve with rice or naans.
This recipe is easily adapted; the beef can be substituted with chicken thighs, pork shoulder, shoulder/neck of lamb or butternut squash, using stock to suit and adjusting the cooking time to achieve tender results.