About this recipe: This mellow curry has just a hint of chilli, so it's ideal for children who like to be a little adventurous with their food. Serve with steamed basmati rice and warm naan bread.
If you prefer, you can cook the curry in the oven. Brown the beef and onion in a flameproof casserole, then add the other ingredients and bring to the boil. Cover and cook in a preheated 180°C (350°F, gas mark 4) oven for 1 hour. Add the spinach, toss with the meat, then cover and return to the oven to cook for 10 minutes. * If you don't have the individual dried spices, you can use 2 tbsp mild curry paste instead. * Use Swiss chard or spring greens in place of the spinach. Tear into bite-sized pieces before adding to the meat. * For a fruity curry, add 55 g (2 oz) sultanas and 1 sliced dessert apple with the potatoes. Omit the spinach. Garnish the curry with 1 diced banana tossed with the juice of 1/2 lemon, 2 tbsp chopped fresh coriander and 2 tbsp toasted desiccated coconut. * Any leftover curry is delicious reheated and served in folded chapattis or warmed pitta bread pockets. * To vary the raita, add 1/2 grated carrot, 2 chopped spring onions or a sprinkling of toasted cumin seeds to the basic mixture. * If you don't have any fresh mint, use 1 1/2 tsp ready-made mint sauce instead.
A raita or sauce of yogurt, cucumber and mint is often served with curries to act as a cooling agent against the heat of the chillies and spices. Yogurt is also extremely nutritious – it is a valuable source of calcium and it provides useful amounts of phosphorus and vitamins B2 and B12. Live yogurt also provides beneficial bacteria that can help to maintain a healthy digestive tract.
B1, B6, B12, C, E, folate, iron, zinc * A, B2