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Photo of Indian-style beef and almond curry by WW

Indian-style beef and almond curry

Total Time
8 hr 15 min
15 min
8 hr
Peanuts are for Thai dishes and almonds are for Indian curries. They add a wonderful nutty component to this tomato and spice filled curry that when served with lentils adds to the hearty traditional experience.


Raw beef

700 g

Orange sweet potato (kumara)

500 g, kumara, cut into 5cm pieces

Brown onion

1 medium, coarsely chopped


2 clove(s), thinly sliced

Canned diced tomatoes

400 g

Ground cumin

2 tsp

Ground coriander

2 tsp

Garam masala

2 tsp

Ground turmeric

¼ tsp

Almond meal

¼ cup(s), (30g)

Baby spinach

160 g

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (95g)

Fresh coriander

½ cup(s), sprigs

Lentils, canned, rinsed, drained

240 g, (Buy 400g), warmed


  1. Combine beef, sweet potato, onion, garlic, tomatoes, cumin, ground coriander, garam masala and turmeric in a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 8 hours (or high for 4 hours).
  2. Stir almond meal and half the spinach into curry. Top with yoghurt and fresh coriander and serve with lentils and remaining spinach.


TIP: Suitable to freeze (without lentils and toppings) for up to 3 months.