Recipe
Beef, spinach & cashew Korma curry
- Serves 4
- Prep Time 20 mins
- Cooking Time 105mins
Ingredients
- Serves 4
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Method
- Place beef in a bowl with 2 teaspoons of the oil and toss to coat. Heat a large flameproof casserole dish over a high heat. Add the beef, in batches, cook for 2 minutes or until browned. Remove and set aside.
- Return pan to a medium-high heat, add remaining oil and onion, cook stirring occasionally for 3 minutes or until golden. Add the curry paste, cook stirring for a further 1-2 minutes or until fragrant. Add the tomatoes and 375ml (1½ cups) water, bring to the boil.
- Cover dish and transfer to preheated oven for 1 hour. Add pumpkin and cashew nuts to pan, return to oven for a further 30 minutes or until beef is very tender. Stir through the spinach, yoghurt, lime juice and sugar.
- Serve curry with steamed rice, garnished with coriander.
Tips
- This curry is suitable to freeze, place in airtight containers, set aside to cool, then cover and freeze.
- This curry can also be cooked on the stovetop. At the end of step 2, reduce heat to low, cover and simmer gently for 1 ½ hours. Add pumpkin and cashews, remove lid and simmer for a further 45 minutes or until beef is very tender and sauce has thickened. Stir through spinach, yoghurt, lime and sugar.