Joe's Beef, coconut and spinach Curry

Mon, 13 August 2018

Serves 4

Gluten free

Dairy Free

 

INGREDIENTS:

50g rapeseed or sunflower oil

2  onions, sliced

2 garlic cloves, crushed

2cm piece ginger, peeled, grated

1 1/2 teaspoons turmeric

1/2 to 1 teaspoon chilli powder,

1/2 teaspoon Garam Masala

2 teaspoons ground coriander

1 teaspoon cumin

2 teaspoons Paprika

1kg  good quality stewing beef.

200 ml of beef stock

400ml can coconut milk

2 curry leaves

200g Fresh washed spinach leaves

Steamed Basmati rice, to serve

Pappadums, to serve

 

METHOD:

Heat a large heavy-based saucepan over medium heat, add the oil. Add onions. Cook for 2 minutes or until tender. Add garlic, ginger and spices. Cook, stirring, for 5 minutes

Add beef. Cook for 2 to 3 minutes or until browned. Add the beef stock, coconut milk, curry leaves, and salt and pepper. Bring to the boil. Cover. Reduce heat to low. Simmer for 1 hour 15 minutes or until meat is tender. At the very end switch heat off and add in the fresh spinach and let it wilt in the hot sauce, stir, check seasoning.

 

Serve with rice and pappadums.