Beef and Spinach Curry Recipe -
Beef and Spinach Curry Recipe
  • READY IN hrs

Beef and Spinach Curry

Recipe by  

"This curry can be eaten with rice or pasta, but is also very nice with fries."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  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 serrano, and continue to cook for another 3 minutes. Season with the cloves, garam masala, coriander, chile powder, turmeric, and cumin, cook for 2 to 3 more minutes to release the flavor.
  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 More Reviews

Most Helpful Positive Review
Oct 04, 2010

YUMMY! I used stew beef and took the advice from others and simmered it with vin & baking soda for two hours. I also doubled the spices and threw in a bit of hot madras curray powder because I like it spicy. Hubby LOVED it - no left overs. Will be making again and again. Thank you for this recipe!

Most Helpful Critical Review
Dec 13, 2011

Warning.... my coconut milk curdled when I cooked it.... did a little reading and it seems anything with oil will do this... so maybe it was because I used regular butter instead of clarified butter? I'm not sure, but this dish surely looks unappetizing like this. Don't make my mistake! :-(

Jul 06, 2006

this was very good and had a beautiful appearance with the greens, reds, and the yellow from the tumeric. Adjusted the spices to taste, as written was a little on the soft side, but that is good for those that may not like things too spicy. Used achar masala, so added green cardamom pods, and cinnamon stick. Sauteed those w/the cloves in onions. Added garlic near the end of the saute so it would not burn or get bitter. Thanks for another nice Indian recipe! I love your 'maharaja curry' also! Served w/saffron basmati rice w/some green peas tossed in for more color and texture. next time I will add a dollop of yogurt near the end for a little tang. The lemon juice did not provide enough tang to the recipe. It did not need any tart to thicken, as it was just a perfect consistency on its own.

Nov 19, 2008

This recipe was phenomenal. I had all the spices on hand and used skirt steak. Also used one full can of diced tomatoes, with green chili peppers. The beef was tender and the aromatic spices gave just enough heat without making the dish too hot. Served it over a natural whole grain brown rice. Thank you so much!

Feb 11, 2008

Very, very good recipe. I added extra spice and may try the other reviewers suggestion next time. I like more heat, but the flavor blend was really nice. I somehow managed to make the tenderloin a little chewy - not sure if this was not enough heat in browning or what, but the recipe was still very good.

Apr 01, 2011

Excellent. I made it as written minus the peppers because I didn't have any. I used 1/4 tsp red pepper flakes instead. So, so good! I also added some diced carrots just because I'm always trying to sneak more vegetables in our diet. Thanks!

Jun 25, 2009

loved this recipe, but tweeked it a bit. used skirt steak, used less chilis, I am allergic to coconut so used 1/2n1/2 with coconut flavoring and added the rice to the dish.

Jan 31, 2011

Easy and delicious. I'll make it many more times.


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  • Calories
  • 666 kcal
  • 33%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 54.5 g
  • 84%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 34.3 g
  • 69%
  • Sodium
  • 736 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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