|Sat Fat 9.7g||48%|
Heat the oil in a heavy, lidded pan.
Add the cinnamon, cloves, cardamom and curry leaves and cook gently for a minute.
Add the remaining spices and cook for 30 seconds.
Add the onion, garlic and ginger, season well and cook for six to seven minutes. Add the beef and stir well. Tip in the chillies.
Add the coconut milk, bring to the boil, cover with a lid and simmer for 45 minutes, add the potatoes after twenty minutes. Just before serving, stir in the spinach leaves and lemon juice and taste the seasoning.
Serve with the coriander sprinkled over and a pile of warm chapatis
Feast your eyes on this exciting recipe video below and many other potato recipe videos on our video hub.
600g Roosters, cut into 2cm cubes
450g diced lean braising beef
1 large white onion, finely sliced
2 cloves of garlic, crushed
1 thumb of ginger, grated
2 green chillies, sliced (more if you like it hotter)
1 tin of light coconut milk
A large handful of baby spinach
Salt and pepper
Coconut or olive oil
A handful of coriander leaves and a squeeze of lemon juice to serve
For the spice mix:
2tsp ground cumin seed
½tsp chilli powder
1 cinnamon stick
4 cardamom pods
12 fresh curry leaves
Chinese Chicken & Potato Stir-fry
Sizzle up your mid-week with this quick and easy Chinese Chicken & Potato Stir-fry. Packed full of goodness with deliciously spiced chicken, potatoes and vibrant vegetables - this dish is the perfect alternative to a takeaway without losing the flavour!
Bengali spiced Potato & Fish Curry
Ditch the takeaway and discover this Bengali spiced potato and fish curry. With soothing coconut milk and a chilli kick, This is a great dish to experiment with spice combinations - don’t be afraid to turn up the heat a little!
Give this delicious Thai chicken and potato curry a go! Not only is it super tasty it is also low fat and high in protein!
Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.