1 tbsp coconut or olive oil, for cooking
1 cinnamon stick
4 cardamom pods
12 fresh curry leaves
1 tsp turmeric
2 tsp ground cumin
1⁄2 tsp chilli powder
1 large white onion, finely sliced
2 garlic cloves, crushed
1 thumb-sized piece of fresh ginger, peeled and grated
Salt and black pepper
450g lean braising beef, diced
2 green chillies, sliced (more if you like it hotter)
1 x 400g tin of light coconut milk
600g Roosters, cut into 2cm cubes
Large handful of baby spinach
Squeeze of lemon juice
Handful of coriander leaves
- Heat the oil in a heavy, lidded pan.
- Add the cinnamon, cloves, cardamom and curry leaves and cook gently for one minute. Add the remaining spices and cook for 30 seconds longer.
- Add the onion, garlic and ginger, season well and cook for 6-7 minutes. Add the beef and chillies and stir well.
- Add the coconut milk and bring to the boil. Cover with a lid, reduce the heat and simmer for 45 minutes, adding the potatoes after 20.
- Just before serving, stir in the spinach leaves and lemon juice. Taste and add more seasoning if needed.
- Serve with the coriander sprinkled over and a pile of warm chapatis.
Per Serving: 477kcals, 20.9g fat (15.1g saturated), 32.5g carbs (5.3g sugars), 38.8g protein, 5.2g fibre, 0.134g sodium
Top Tip: If you want to use leftover roasted, boiled or baked potatoes in this instead of fresh potatoes, just pop them into the curry for the last 15 minutes of cooking.