Ingredients Jump to Instructions ↓

  1. 1 tbsp sunflower oil

  2. 1 large onion, thinly sliced

  3. 150 g (5 1/2 oz) button mushrooms, sliced

  4. 400 g (14 oz) sirloin steak, trimmed of fat and cut into thin strips

  5. 1 1/2 tsp bottled chopped root ginger in oil, drained

  6. 2 garlic cloves, crushed

  7. 1/2 tsp crushed dried chillies

  8. 2 tsp ground coriander

  9. 1/4 tsp ground cardamom

  10. 1/2 tsp turmeric

  11. 1/4 tsp grated nutmeg

  12. 1 can chopped tomatoes, about 400 g 1 tsp cornflour mixed with

  13. 1 tbsp water

  14. 300 g (10 1/2 oz) plain low-fat yogurt

  15. 1 tbsp clear honey

  16. 125 g (4 1/2 oz) young spinach leaves juice of

  17. 1/2 lime

  18. 2 tbsp chopped fresh coriander, plus extra leaves to garnish Cardamom rice:

  19. 340 g (12 oz) basmati rice, well rinsed

  20. 1 cinnamon stick

  21. 8 whole green cardamom pods, cracked juice of

  22. 1/2 lemon salt

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan and add the onion and mushrooms. Cook over a high heat for 2 minutes or until the onion slices begin to colour.

  2. 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 yogurt and honey. Bring back to the boil, then reduce the heat, cover and simmer gently for 20 minutes.

  3. Meanwhile, prepare the cardamom rice. Put 450 ml (15 fl oz) cold water in a 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 and return the rice to the saucepan. Stir in the lemon juice and keep covered until the curry is ready to serve.

  4. 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 rice and garnish with fresh coriander leaves.


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