Indian-style beef and almond curry
1
Points®
Total time: 8 hr 15 min • Prep: 15 min • Cook: 8 hr • Serves: 4 • Difficulty: Easy
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.
Ingredients
Orange sweet potato (kumara)
500 g, kumara, cut into 5cm pieces
Brown onion
1 medium, coarsely chopped
Garlic
2 clove(s), thinly sliced
Canned diced tomatoes
400 g
Beef chuck steak, raw
700 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
⅓ cup(s), (95g)
Fresh coriander
½ cup(s), sprigs
Lentils, canned, rinsed, drained
240 g, (Buy 400g), warmed
Instructions
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.
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