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Photo of Indian-style beef and almond curry by WW

Indian-style beef and almond curry

5 - 8
PersonalPoints™ per serving
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.


Lean diced beef

560 g, (Buy 700g)

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 leaves

160 g

99% fat-free plain Greek yoghurt

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.