Preparation time is 10minutes
Cook time is 2hours
Total time is 2hours 10minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
8
- 1tablespoons vegetable oil
- 2 carrots, diced
- 2 red onions, finely chopped
- 1.20kilograms gravy beef, cut into 3cm cubes
- 1/3 cup korma curry paste
- 400grams can tomatoes, finely chopped
- 400grams can of chickpeas, drained and rinsed
- 1/2 lemon, juiced
- 120grams baby spinach leaves
- 4tablespoons coriander leaves
- 560grams basmati rice
- 80grams pappadums
Nutrition per serving
3210kJ / 768Cal
3210 Kilojoules or 768 Calories
37% of daily energy intake*
Protein
39.9grams
Fat
32.2grams
Carbs
77.5grams
Sugars
6.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat oil in a large, heavy-based saucepan over medium heat. Add carrot and half the onion, and cook for 8 minutes or until softened. Add beef and cook, stirring occassionally, for 10 minutes or until browned. Add paste and cook for 1 minute or until fragrant.
Step 2 of 4
Stir in tomatoes and 2 1/2 cups water, then bring to the boil. Reduce heat to medium-low. Simmer for 1 hour or until beef is tender. Add chickpeas and cook for 45 minutes or until the beef is very tender, adding more water, if necessary.
Step 3 of 4
Meanwhile, place remaining onion in a bowl. Add lemon juice and stir to combine. Set aside
Step 4 of 4
Stir spinach into beef mixture. Top with coriander and onion mixture. Serve with rice and pappadums.
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