Aromatic beef curry

    30 min

    This will satisfy even the most demanding curry addict. Lean and tender sirloin steak is quickly cooked with lots of spices, tomatoes, mushrooms and spinach, with yogurt added to give a luxurious feel. Served with cardamom-spiced rice, it makes a really healthy and nutritious meal.

    202 people made this

    Serves: 4 

    • 1 tbsp sunflower oil
    • 1 large onion, thinly sliced
    • 150 g (5½ oz) button mushrooms, sliced
    • 400 g (14 oz) sirloin steak, trimmed of fat and cut into thin strips
    • 1½ tsp bottled chopped root ginger in oil, drained
    • 2 garlic cloves, crushed
    • ½ tsp crushed dried chillies
    • 2 tsp ground coriander
    • ¼ tsp ground cardamom
    • ½ tsp turmeric
    • ¼ tsp grated nutmeg
    • 1 can chopped tomatoes, about 400 g
    • 1 tsp cornflour mixed with 1 tbsp water
    • 300 g (10½ oz) plain low-fat yogurt
    • 1 tbsp clear honey
    • 125 g (4½ oz) young spinach leaves
    • juice of ½ lime
    • 2 tbsp chopped fresh coriander, plus extra leaves to garnish
    • Cardamom rice
    • 340 g (12 oz) basmati rice, well rinsed
    • 1 cinnamon stick
    • 8 whole green cardamom pods, cracked
    • juice of ½ lemon
    • salt

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oil in a large saucepan and add the onion and mushrooms. Cook over a high heat for 2 minutes or until the onion slices begin to colour.
    2. Add the beef together with the ginger, garlic, chillies, ground coriander, cardamom, turmeric and nutmeg. Cook for 2 minutes, stirring well, then add the tomatoes with their juice and the cornflour mixture. Bring to the boil, stirring. Stir in the yogurt and honey. Bring back to the boil, then reduce the heat, cover and simmer gently for 20 minutes.
    3. Meanwhile, prepare the cardamom rice. Put 450 ml (15 fl oz) cold water in a saucepan and bring to the boil. Add the rice, cinnamon stick and cardamom pods. Bring back to the boil, then cover tightly and cook for 10 minutes or until the rice is tender. Drain and return the rice to the saucepan. Stir in the lemon juice and keep covered until the curry is ready to serve.
    4. Stir the spinach, lime juice and chopped coriander into the curry and allow the leaves to wilt down into the sauce. To serve, spoon the curry over the rice and garnish with fresh coriander leaves.

    Each serving provides

    Excellent source of iron, zinc. Good source of calcium, copper, potassium, vitamin A, vitamin B6, vitamin B12, vitamin C. Useful source of folate, selenium, vitamin B1, vitamin B2, vitamin E.

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    Reviews in English (15)


    Altered ingredient amounts. 100g spinage 1 deseeded red chilli thinly sliced fresh Ginger about the size of your thumb chopped really small. 1 Red chilli deseeded - Mild, 2 Red chilli deseeded - Med, 3 Red chilli deseeded - Hot!  -  18 Feb 2011


    Love this, its a great base to stick to or be a little adventurous with. I always use left over roast beef fro sunday and always add uncooked left over eg  -  20 Mar 2013


    Very tasty, loved it, will be making it again!!  -  11 Aug 2011