Submitted by Sarah Atherton
Beef Curry with Spinach
Serving: 5
Ingredients
- 500g diced beef
- 1 diced carrot
- 1 died onion
- 2 tablespoons minced garlic
- 1 270ml can coconut cream
- 2 tablespoons beef stock powder
- 1 tablespoon brown sugar
- 3 tablespoons curry powder (see note)
- 1 x 400g can diced tomatoes
- 3 cups chopped spinach
To Finish
- 300ml of cream with 2Tbsp of cornflour whisked into it
Instructions
- Place all ingredients (except final cream and cornflour) into slow cooker.
- Slow cook on low for 6 hours then add the cream and cornflour mix.
- Let cook for another hour and served on rice! ??? ❤️
Notes
- Curry can be adjusted to taste. I started out with 1 tablespoon of curry and gradually added more until the desired level of heat ? The cream at the end definitely toned it down a tad and just gave it that awesome creaminess.
Tried this recipe?Scroll Down To Share What You Think
This is absolutely delicious, both hubby and I love this recipe. Definitely one of our favorites.
This is so yummy, made it three times now, and its really easy.
Hi. Looks delicious. Which curry powder do you use and is it just cooking cream?
I always suggest cooking cream is used myself (although this isn’t my recipe)
Saved me! Had planned on doing chicken, spinach and pesto penne, but half the ingredients didn’t turn up from my grocery delivery so had diced meat and spinach, thankfully all the ingredients were cupboard staples!
My coconut cream said on the can not to put that in either until the last 5 minutes (regular cooking) – will put it in at same time as spinach and cream ☺️
So delicious! Super easy, served with rice.
This was super yum and easy to make. I served it with garlic roti bread and rice and it was so good!! It served 4 people with enough leftovers for another meal. Absolutely will make it again
So yummy. Will be on regular rotation on the menu.
I had 1 kg of beef and added a 400ml can of coconut cream instead of 270 ml and this recipe was absolutely delicious.
What sort of spinach would you use please……..English?
I’d probably use baby spinach myself Liz 🙂
Thanks Sarah for sharing this amazing recipe!!
Small alterations I made:
I used a full large can of coconut cream as it’s what I had on hand (I added 2tsp of cornflour to it first) to prevent splitting
I added my spinach (baby spinach) in the last hour rather than at the start
I went with 1.5 tablespoons of keens curry powder
I used cooking cream at the end so while it didn’t need further cornflour to prevent splitting when it’s cooking cream – I did whisk 1T into before adding just to thicken up the lovely rich sauce
We served over rice and it was amazing – amazing!
Thanks Saz!
had it cooking on low, which made the house smell amazing when we got back from mustering all day in rainy weather. It had the most amazing flavour! I used the only curry powder to buy “Keens” curry powder and used 3 tbsp, which become warmer the next day, also used a full can of coconut cream, put 300ml thicken cream, large bag of baby spinach and sweet potato in an hour before serving.
This was delicious 🙂 I added some mixed herbs, a little ginger paste and mixed veggies. Will be doing again for sure
Really enjoyed this ! Added 1.5 tablespoon ginger and some diced sweet potato – added spinach in for the last hour. Family loved it very tasty and will definitely make again
I doubled this recipe and thoroughly enjoyed it! I used 3 large desert spoons of curry – in a double mix this turned out mild which we liked. I added the spinach about an hour before serving as well as 1 x 300 gm container of thickened cream with cornflour mixed in.
There was lots of sauce which I like – as we served this with rice.
Also served with steamed veggies – brussel sprouts, carrots and beans.