Our entire family liked this recipe..even the 3 and 1 year old! I used a flank steak b/c that's what I had, as well as using a can of diced tomatoes. We skipped the chili's too, and my husband just used some curry paste that we had to spice it up for him, so we all won out! Will definitely make again. Prepared with rice. I will try Naan next time like another user said.

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.

This is a very good dish. Our family liked it very much and I served it with Naan. I had to buy a few of the spices at a India market and it was worth it. We will make this again very soon.

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!

Tbis is a fantastic recipe. I was a little weary about adding coconut milk but it just added to the flavor of the dish. The only thing I changed was to cook the beef much longer than indicated, as it took me about an hour on med-high heat to finally make the meat tender. This is great with rice or indian roti/naan as well. All in all a great way to prepare spinach, yummmmm.

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.

This is really good. I didn't change anything other than I used sirloin steak (leaner) and used 1/2 coconut juice and 1/2 lite coconut milk to cut down on calories and fat. I will make it again.

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.