Beef and Spinach Curry

Beef and Spinach Curry

37
jane Gibraltar 1

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

1 h 15 m servings 666 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 666 kcal
  • 33%
  • Fat:
  • 54.5 g
  • 84%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 736 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

37
  1. 41 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 bu...

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...

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 goo...

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 ...

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 tenderlo...

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 tr...

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.

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

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 bu...

I made this in the crockpot and cooked for about 5 hours. It was sooooo tasty!