Aromatic Beef Curry

Even the biggest curry fan will love this simple beef dish.

Serves: 4
Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes


1 tablespoon sunflower oil

1 large onion, thinly sliced

150 g button mushrooms, sliced

400 g sirloin steak, trimmed of fat and cut into thin strips

½ teaspoons finely chopped ginger

2 garlic cloves, crushed or finely chopped

½ teaspoon crushed dried chillies

2 teaspoons ground coriander

¼ teaspoon ground cardamom

½ teaspoon ground turmeric

¼ teaspoon grated nutmeg

1 can (about 400 g) chopped tomatoes

1 teaspoon cornflour mixed with 1 tablespoon water

¼ cups (310 g) plain yoghurt

1 tablespoon clear honey

125 g baby spinach leaves

juice of ½ lime

2 tablespoons chopped fresh coriander, plus extra leaves to garnish

Cardamom rice

1¼ cups (350 g) basmati rice, well rinsed

1 cinnamon stick

8 whole green cardamom pods, cracked

juice of ½ lemon

sea salt


Heat a wok or large, heavy-based saucepan on the side burner over high heat. Heat the oil and add the onion and mushrooms. Cook for 2 minutes or until onion slices begin to colour.

Add the beef together with the ginger, garlic, chillies, ground coriander, cardamom, turmeric and nutmeg. Cook for 2 minutes, stirring well, then add the tomatoes with their juice and the cornflour mixture. Bring to the boil, stirring. Stir in the yoghurt and honey. Bring back to the boil, then reduce the heat, cover and simmer gently for 20 minutes.

Meanwhile, prepare the cardamom rice. Place 2 cups (500 ml) cold water in a large saucepan and bring to the boil. Add the rice, cinnamon stick and cardamom pods. Bring back to the boil, then cover tightly and cook for 10 minutes or until the rice is tender. Drain off any excess water and return the rice to the saucepan. Stir in the lemon juice and sea salt and keep covered until serving.

Stir the spinach, lime juice and chopped coriander into the curry and allow the leaves to wilt down into the sauce. To serve, spoon the curry over the cardamom rice and garnish with fresh coriander leaves.

Cooking Tip:

If you like a hot curry, add a halved fresh red chilli to the sauce towards the end of the cooking time. The chilli can be left in the sauce or discarded before serving.