Beef and spinach curry with coconut milk
This Beef and Spinach Curry with Coconut Milk is a hearty dish featuring tender beef, creamy coconut milk, and a blend of aromatic spices. The addition of fresh spinach and a hint of heat from serrano peppers makes it a delightful and comforting meal.
Cook time 45 min
Prep time 30 min
Ingredients:
2 tbsp butter2 garlic cloves
1 onion
2 serrano peppers
1 tsp cloves powder
1 tsp curry powder
1 tsp coriander leaves
1/2 tsp chili powder
1 tsp turmeric powder
1.50 tsp ground cumin
1 tsp salt
1 cup cherry tomatoes
2/3 cup coconut milk
1 package spinach
1.50 lb beef fillet
1 tsp lemon juice
Craving a rich and flavorful dish that combines hearty beef with the creamy goodness of coconut milk? This Beef and Spinach Curry with Coconut Milk is the perfect choice for a comforting yet exotic meal. With the aromatic spices, tender beef fillet, fresh spinach, and the subtle heat from serrano peppers, this recipe will take your taste buds on a satisfying journey.
Instructions:
- Mince the garlic.
- Finely chop the onion.
- Slice the serrano peppers.
- Halve the cherry tomatoes.
- Roughly chop the spinach.
- Thinly slice the beef fillet.
- In a large skillet or heavy-bottomed pot, melt the butter over medium heat.
- Add the minced garlic and finely chopped onion to the skillet. Sauté for about 3-4 minutes or until the onion becomes translucent.
- Add the sliced serrano peppers, cloves powder, curry powder, dried coriander leaves, chili powder, turmeric powder, and ground cumin to the skillet. Stir and cook for another 2-3 minutes until the spices are fragrant.
- Add the halved cherry tomatoes to the skillet. Cook and stir for about 5 minutes, allowing the tomatoes to soften and begin breaking down.
- Pour in the coconut milk and stir to combine with the spice mixture. Bring the mixture to a gentle simmer.
- Add the chopped spinach to the skillet. Stir and cook for about 3-4 minutes until the spinach wilts and incorporates into the sauce.
- Add the thinly sliced beef fillet to the skillet. Cook, stirring occasionally, for about 5-7 minutes or until the beef is cooked through and tender.
- Stir in the salt and lemon juice. Adjust seasoning to taste, adding more salt or lemon juice if needed.
- Serve the beef and spinach curry hot over rice or with naan for a complete meal.
- Enjoy your delicious homemade beef and spinach curry with coconut milk!
Enjoy your rich and filling Beef and Spinach Curry with Coconut Milk. The unique blend of spices and creamy coconut milk paired with tender beef and fresh spinach ensures a delicious and memorable meal. Serve this curry over rice or with warm naan bread for a complete and satisfying dining experience. Bon Appétit!
Beef and spinach curry with coconut milk FAQ:
Cook the thinly sliced beef fillet in the skillet for about 5-7 minutes, or until it is cooked through and tender.
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Yes, you can substitute the beef fillet with chicken breast or lamb. Adjust the cooking time as needed, ensuring the new meat is cooked through.
A large skillet or heavy-bottomed pot works best for this recipe to accommodate all the ingredients and allow for even cooking.
To increase the spice level, you can add more serrano peppers or increase the amount of chili powder in the recipe according to your preference.
Cooking Tips:
- Sear the beef fillet properly to lock in juices and enhance flavor.
- Adjust the level of spiciness by adding or reducing the number of serrano peppers or chili powder.
- Use fresh spinach for the best texture and flavor, but frozen spinach can be a convenient alternative.
- Simmer the curry gently to meld the flavors together but avoid overcooking the spinach to retain its vibrant green color.
- Serve with basmati rice or naan bread for an authentic Indian cuisine experience.
- Add a dollop of yogurt or a squeeze of lemon juice before serving for an extra hint of freshness.
Nutrition Facts
4 ServingsCalories 540kcal
Protein 54g
Carbohydrates 11g
Fiber 4.12g
Sugar 5g
Fat 30g
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