Beefy veg curry recipe
A quick and simple beef and spinach curry with rice. A great recipe for the rest of the family too! Freeze the extra portions for handy future meals.
Age: 12 months and older
Prep: 10 mins
Cook: 25 mins
Portions: 4
Ingredients
- ½ medium onion, peeled
- ½ small tomato
- 320g diced beef, lean
- 1 tsp vegetable oil
- 1 tbsp tomato purée
- ½ tsp ground turmeric
- ¼ tsp (or pinch) mild chilli powder
- ½ tsp mild curry powder
- 200ml water
- 80g spinach
- 45g white rice
- 40g frozen peas
Method
Chop the onion and tomatoes.
Heat oil in pan and add the diced beef. Cook until browned. Then add the onion and tomatoes and cook for 5 minutes.
Add the tomato purée, turmeric, chilli powder, curry powder and water. Bring to the boil, cover and simmer gently for 20 minutes until the beef is cooked through and tender. Add a little extra water during cooking if needed.
Meanwhile, in a separate pan of water add the rice and cook for approx. 10 minutes until cooked. Then drain.
Whilst the curry and rice are cooking, bring a small saucepan of water to the boil, add the peas and cook for 5 minutes or so minutes until soft. You can microwave if preferred.
Roughly chop the spinach, add to the curry pan and cook for a further 3 or 4 minutes.
Serve ¼ of the curry in a bowl with a spoon or fork, with the rice and the cooked peas on the side as a finger food.
For a vegetarian alternative swap the beef for chickpeas.
You can use frozen spinach and tinned tomatoes too.
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