3 tbsp ground coriander
2 tbsp ground cumin
2 tsp garam masala
2 tsp turmeric
1 tsp ground black pepper
2 tsp chilli powder
4 tsp ground ginger
2 garlic cloves, crushed
3 tbsp lemon juice
2 tbsp olive oil
1kg beef chuck steak, cut into 2.5cm cubes (I used fairly lean looking pieces)
1 400g can diced tomatoes
1 cup beef stock
100g baby spinach
Serve with “rice” of choice
Optional: Raita (just mix this all together)
1 cup plain greek yogurt
1 small cucumber, chopped up fine
2 tbsp of finely chopped fresh mint leaves (or to taste)
- Combine coriander, cumin, garam masala, turmeric, pepper, chilli, ginger, garlic and lemon juice in a bowl to form a paste. Add a little water if it’s not pastey enough. Set aside.
2. Heat 1 tbsp of oil in a large saucepan over high heat. Add half the beef. Cook until browned. Transfer to a bowl. Repeat with remaining oil and beef & remove from saucepan.
3. Reduce heat to medium. Add spice paste & cook for 1 minute/until nice and fragrant. Return beef to saucepan & cook until meat is coated with paste. Transfer to slow cooker and stir in the stock & tomato. Cover and cook on low for what feels like forever.
4. Remove lid. Careful if you’re tempted to taste it, don’t want no burnt tongues. If you have time you can leave it uncovered in the pot to reduce or transfer it to the pan if you can’t wait.
5. Heat up your “rice” and make up the raita while it’s doing its thing. Add the spinach to the curry last then dish up!
Curry Only / serving
532 Calories, 10g Net Carbs, 4g Fiber, 27.8g Fat, 60g Protein
Raita – the whole lot
128 Calories, 5.9g Net Carbs, 1.3g Fiber, 5.5g Fat, 12.5g Protein