MINCED BEEF AND SPINACH CURRY
A hearty, flavourful and nutritious curry dish. Pared-down ingredients and a simple technique, resulting in surprisingly deep and complex flavours. Goes VERY nicely with brown rice or wholewheat flatbreads. Compliments a fresh, herby salad well.
Provided by Bunny Mazonas
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Chop the onion and crush the garlic. Slice the scotch bonnet into thin slivers and chop these finely.
- Heat the oil in a deep-sided frying pan/skillet and cook the onions, garlic and pepper until soft. Add the minced beef and brown off.
- Place the balls of frozen spinach into the pan on top of the beef. Cover and cook on a medium heat until spinach is softened. Stir thoroughly.
- Add the cinnamon, coriander, cumin and garam masala. Stir thoroughly to blend in spices, then add the chopped tomato.
- Increase heat and cook until the sauce reduces and thickens. Add salt to taste.
Nutrition Facts : Calories 342.2, Fat 17.6, SaturatedFat 6, Cholesterol 81.2, Sodium 185.2, Carbohydrate 17.4, Fiber 7.2, Sugar 6, Protein 31.9
BEEF CURRY WITH RICE
Instead of going out to a restaurant, I created this beef curry recipe using a chuck roast, spinach and spices for us to enjoy at home. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 5h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker., Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and if desired, additional yogurt and red onion.
Nutrition Facts : Calories 343 calories, Fat 20g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 707mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.
BEEF AND SPINACH SKILLET
Over the years, I've tried to instill a love of cooking in our seven children. And we've enjoyed a variety of delicious recipes, including this one. - Nancy Robaidek, Krakow, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 10-in. cast-iron or other ovenproof skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the spinach, mushrooms, garlic salt and basil. Cover and cook for 5 minutes. , In a saucepan, melt butter over medium heat. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese. Pour over meat mixture; mix well. Reduce heat; cook, covered, until heated through. If desired, serve with biscuits.
Nutrition Facts : Calories 351 calories, Fat 23g fat (13g saturated fat), Cholesterol 85mg cholesterol, Sodium 872mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.
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BEEF MINCE CURRY - QUICK KEEMA RECIPE - DAISIES & PIE
From daisiesandpie.co.uk
5/5 (1)Total Time 30 minsCategory DinnerCalories 440 per serving
- Add the sunflower oil to a large pan (one with a lid) – then tip in the onions and sauté for 5 minutes until softened.
- Next tip in the curry paste and cook for 1 minute. Then tip in the beef mince and fry with the curry paste and onions for around 5 minutes so the mince browns.
- Next tip in the canned tomatoes and frozen peas, season with a pinch of salt and bring the curry to the boil, then reduce the heat and simmer with the lid on for 15 minutes.
- Remove the lid from the pan, tip in the chopped spinach and continue to cook for a further 3-4 minutes until the spinach wilts into the curry sauce.
BEEF AND SPINACH CURRY RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dinner
- Meat 1 tablespoon of the oil in a large pan and cook the onion over medium heat until golden brown. Add the garlic, cumin, coriander, paprika, garam masala, turmeric, red and green chilli and the grated ginger and stir for 1 minute. Remove and set aside.
- Heat the remaining oil in the pan and brown the meat in batches over high heat, breaking up any lumps with a fork or wooden spoon. Return the onion mixture to the pan and add the tomato and stock or water.
- Bring the mixture to the boil and then reduce the heat and simmer for about 1 hour. Season with salt, to taste. Meanwhile, cook the spinach. Just before serving, add the spinach to the mixture and stir in the yoghurt.
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