Spinach and beef curry

    1 hour 15 min

    This fragrant and colourful beef curry with tomatoes and coconut milk can be eaten with rice or naan.

    211 people made this

    Serves: 4 

    • 2 tablespoons ghee (clarified butter)
    • 2 cloves garlic, crushed
    • 1 large onion, finely sliced
    • 2 red chillies, thinly sliced
    • 2 whole cloves, bruised
    • 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, cubed
    • 1 teaspoon salt
    • 1/2 (400g) tin chopped tomatoes
    • 175ml (6 fl oz) coconut milk
    • 275g (10 oz) spinach
    • 1 teaspoon lemon juice

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    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 cloves, garam masala, coriander, chilli powder, turmeric and cumin. Cook for 2 to 3 more minutes to release the flavour.
    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.
    3. Uncover, then stir in the lemon juice and cook for 10 more minutes, stirring frequently until the sauce has thickened.

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    Reviews in English (56)


    I just loved this curry, but it was far too hot for my 2 sons. The spices and flavors were simply wonderful, but be warned this is rather on the hot side. If you don't like your curry hot it may be worth cutting down on the Serrano peppers. I followed the recipe exactly as written.  -  25 Mar 2010


    love this but changed i used braising steak and put it in the oven for the afternoon on gas mark 3 loved it  -  13 May 2012


    easy and tasty  -  18 Nov 2010