Sri Lankan beef and potato curry

Sri Lankan Beef and Potato Curry Easy Food

Serves 4

1 tbsp coconut or olive oil, for cooking
1 cinnamon stick
4 cloves
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

To serve:
Handful of coriander leaves

  1. Heat the oil in a heavy, lidded pan.
  2. Add the cinnamon, cloves, cardamom and curry leaves and cook gently for one minute. Add the remaining spices and cook for 30 seconds longer.
  3. Add the onion, garlic and ginger, season well and cook for 6-7 minutes. Add the beef and chillies and stir well.
  4. 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.
  5. Just before serving, stir in the spinach leaves and lemon juice. Taste and add more seasoning if needed.
  6. 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.