Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 medium floury potatoes (e.g. Rooster) (approximately 600g)
  • Rapeseed or olive oil
  • 1 large white onion, peeled and finely sliced
  • 2 garlic cloves, peeled and chopped
  • 1 thumb-sized piece of fresh ginger, grated
  • 450g lean braising beef, diced
  • 2 green chillies, sliced (more if you like it hotter)
  • 1 tin of light coconut milk (400ml)
  • A large handful of baby spinach leaves
  • A squeeze of lemon juice
  • A handful of coriander leaves
  • Salt and freshly ground black pepper

For the spice mix:

  • 1 cinnamon stick
  • 4 cloves
  • 4 cardamom pods
  • 12 fresh curry leaves
  • 1 teasp. turmeric
  • 2 teasp. ground cumin seed
  • ½ teasp. chilli powder

To Serve:

  • Sprinkle with coriander and serve on a pile of warm chapatis
EUPOTATOES27699 5 website 820x480 recipes 16
Cooking time: 50 MIN
  1. Heat the oil in a heavy pan with a lid.
  2. Add the cinnamon, cloves, cardamom and curry leaves and cook gently for a minute.
  3. Add the remaining spices and cook for 30 seconds.
  4. Add the onion, garlic and ginger, season well with salt and pepper and cook for six to seven minutes. Add the beef and stir well. Add the chillies.
  5. Add the coconut milk, bring to the boil, cover with a lid and simmer for 45 minutes. Cut the potatoes into 2cm cubes and add them to the pan after 20 minutes. Just before serving, stir in the spinach leaves and lemon juice and adjust the seasoning.
  6. Serve with the coriander sprinkled over and a pile of warm chapatis

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