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Photo of Beef, silverbeet and paneer curry by WW

Beef, silverbeet and paneer curry

Total Time
1 hr
15 min
45 min


Beef chuck steak, raw

400 g, (Buy 500g) cut into 3cm pieces


2 clove(s), crushed

Fresh ginger

1 tbs, finely grated

Ground coriander

1 tsp

Ground cumin

1 tsp

Ground turmeric

1 tsp

Olive oil

1 tbs

Red onion

1 medium, cut into thin wedges


1 medium, cut into 2cm pieces

Canned diced tomatoes

400 g

Canned chickpeas, rinsed and drained

1 400g can, (400g)

Salt-reduced liquid beef stock

2 cup(s), (500ml)


3 cup(s), (½ bunch) finely shredded

Cheese, paneer

120 g, cut into 2cm pieces

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g)

Fresh coriander

¼ cup(s)


1 medium, cut into wedges


  1. Combine beef, garlic, ginger, ground coriander, cumin and turmeric in a bowl.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Cook beef, stirring, for 3–4 minutes or until browned.
  3. Add onion and eggplant and cook, stirring, for 3–4 minutes or until onion has softened. Add tomatoes, chickpeas and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes.
  4. Uncover and cook for 15–20 minutes or until sauce has thickened and beef is tender. Remove from heat. Stir in silverbeet and paneer. Set aside, covered, for 2 minutes or until warmed through. Serve curry with yoghurt, fresh coriander and lime wedges.


SERVING SUGGESTION: Brown rice. TIPS: Suitable for leftovers. Store (without toppings) in an airtight container in the fridge for up to 3 days. Or freeze (without paneer or toppings) for up to 3 months. Paneer is a crumbly white milk cheese popular in Indian cuisine. Find it in the chilled cheese cabinets of most supermarkets. Add it: 1 long fresh red chilli (finely chopped) with onion in Step 3. Swap it: Beef for skinless chicken thigh fillets.