Creamy Beef Korma Curry

• 1 kg beef strips lamb or chicken strips
• 2 tbsp vegetable oil
• 1 handful fresh spinach vains and leaves separated
• 4cm piece of fresh ginger peeled and grated
• 2 cloves garlic minced
• 2 medium sweet potatoes finely diced
• 3 tbsps korma curry paste or powder
• 2 cups cream or coconut cream
• 1 bunch spring onions chopped
• 50g almonds halved and toasted
• fresh coriander for garnish
• cooked steamed rice 6 servings

Method:

• Sear the Beef: Heat 1 tablespoon of oil in a large pot over high heat. Sear the meat strips until browned.
• Prepare the Spinach Base: Trim the white veins from the spinach leaves and finely chop them separately from the leaves. Heat the remaining oil in the pot and sauté the spinach veins, garlic and ginger until fragrant, about 2 minutes.
• Build the Curry: Add the korma paste and diced sweet potatoes in the pot. Stir well and sauté for another 2 minutes to coate the vegetables in the spice mixture.
• Simmer: Pour in the cream, stir, and bring the mixture to a gentle simmer. Cover the pot with a lid and cook for 5 minutes, allowing the flavours to meld and the sweet potatoes to soften.
• Combine and Cook: Return the beef to the pot along with the spinach leaves and toasted almonds. Simmer gently for 15–20 minutes, or until the beef is tender and the sweet potatoes are cooked through. Add a splash of water if the curry becomes too thick.
• Season and Serve: Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh coriander and serve hot over steamed rice.

Tips for Success: For a nuttier flavour, lightly toast the almonds in a dry pan before adding them to the curry. Adjust the creaminess by adding a little water or stock if the curry becomes too thick. If you prefer a milder spice level, reduce the amount of korma paste.

• 1 kg beef strips lamb or chicken strips
• 2 tbsp vegetable oil
• 1 handful fresh spinach vains and leaves separated
• 4cm piece of fresh ginger peeled and grated
• 2 cloves garlic minced
• 2 medium sweet potatoes finely diced
• 3 tbsps korma curry paste or powder
• 2 cups cream or coconut cream
• 1 bunch spring onions chopped
• 50g almonds halved and toasted
• fresh coriander for garnish
• cooked steamed rice 6 servings

Method:

• Sear the Beef: Heat 1 tablespoon of oil in a large pot over high heat. Sear the meat strips until browned.
• Prepare the Spinach Base: Trim the white veins from the spinach leaves and finely chop them separately from the leaves. Heat the remaining oil in the pot and sauté the spinach veins, garlic and ginger until fragrant, about 2 minutes.
• Build the Curry: Add the korma paste and diced sweet potatoes in the pot. Stir well and sauté for another 2 minutes to coate the vegetables in the spice mixture.
• Simmer: Pour in the cream, stir, and bring the mixture to a gentle simmer. Cover the pot with a lid and cook for 5 minutes, allowing the flavours to meld and the sweet potatoes to soften.
• Combine and Cook: Return the beef to the pot along with the spinach leaves and toasted almonds. Simmer gently for 15–20 minutes, or until the beef is tender and the sweet potatoes are cooked through. Add a splash of water if the curry becomes too thick.
• Season and Serve: Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh coriander and serve hot over steamed rice.

Tips for Success: For a nuttier flavour, lightly toast the almonds in a dry pan before adding them to the curry. Adjust the creaminess by adding a little water or stock if the curry becomes too thick. If you prefer a milder spice level, reduce the amount of korma paste.