Beef and Potato Curry
Easy healthy beefy curry
4 - 6
Serves
15 mins
Prep Time
2 hrs 50 mins
Cook Time
Recipe author
Pepper & Me
This curry is sure to be a new favourite. Enjoy slow cooked beef with a delicious gravy, spinach and potatoes.
This recipe was written by Jessica Gray and published with permission from Pepper & Me.
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Ingredients
Beef curry
600g Quality Mark chuck steaks
i
1 large onion
70g butter
2½ Tbsp Pepper & Me "Goan to Bombay" Spice Blends
500ml beef stock
1 can of cherry tomato
200g frozen spinach
500g potatoes
peeled and diced into large chunks
1 can coconut cream
1 whole red chilli
i
Pepper & Me "Man Grind" Salt Blend
to season
cooked Basmati rice
to serve
Method
For the curry
1
In a fry pan, with a small drizzle of oil, sear off large chunks of the beef. Sear until brown on all sides. You can leave the beef fairly large and it will pull apart later in the cooking.
2
Melt your butter in a standard or oval casserole over a medium heat, add sliced onion and cook off for 3-4 minutes to soften.
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3
Add Goan to Bombay and cook off for another minute.
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4
Add beef stock, cherry tomatoes, frozen spinach and chilli if using.
5
Add the seared beef to the dish.
6
Cover and pop in the oven at 170°C Fan Bake for about 2 hours.
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7
Pull the dish out, pull the beef a little with forks, add the potatoes and coconut cream. Stir well to combine and return to the oven for a further 40 minutes or until the potatoes are cook.
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8
Check seasoning and season with a little Man Grind if needed. Serve with basmati rice.
Nutrition Information per Serving (487g)
This nutrition analysis is based on 6 serves and doesn't include the rice to serve.
Energy
2311kJ (552 kcal)
Protein
29.0g
Total Fat
39.4g
Saturated Fat
21.6g
Carbs
17.4g
Dietary Fibre
7.9g
Sodium
475mg
Iron
4.2mg
Zinc
7.4mg
Vitamin B12
1.1µg
