If you are using a screen reader and are having problems using this website, please call 02 8188 8722 for assistance.Skip to main content
Beef & Spinach Curry

Beef & Spinach Curry

3.1 / 4 Rating
Rate this recipe
Download the recipe
Read more

Celebrate Indian Republic Day with a curry that is a delight for the senses. Not only is there a gorgeous golden mild curry powder to keep you warm, we’ve also thrown in fresh ginger, chilli and coriander to really deliver big, bold flavours. Tuck in and toast to the country from which we draw endless culinary inspiration.

Tags:High ProteinSpicyEgg Free
Preparation Time35 minutes
Cooking difficultyLevel 1

serving 2 people


serving 2 people

1 tbs

curry powder

1 steak

beef rump


red onion

1 knob



birdseye chilli

1 cube

beef stock

2 tbs

tomato paste

⅔ cup

jasmine rice

1 bag

baby spinach leaves

1 tub



1 bunch


Not included in your delivery

1 tbs

olive oil

2 cup

hot water

1.5 cup


Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)1930 kJ
Fat16.5 g
of which saturates5.3 g
Carbohydrate34.5 g
of which sugars11.1 g
Protein41.4 g
Sodium506 mg
The average adult daily energy intake is 8700 kJ
Aluminum Foil
Deep-Set Pan

To prepare the ingredients, thinly slice the red onion. Peel and finely grate the ginger, and deseed and finely chop the birdseye chilli. Pick the coriander leaves for garnish.

Form the curry paste
Form the curry paste

In a small bowl combine the mild curry powder and half of the olive oil to form a paste.


Heat the remaining oil in a deep frying pan over a medium-high heat. Add the rump steak and cook for 3 minutes on each side, or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Rest for at least 5 minutes.

Crumble the beef stock cube into the hot water
Crumble the beef stock cube into the hot water

In the same pan heat a dash of oil over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the ginger and chilli. Cook, stirring, for 1 minute or until fragrant. Add the curry paste and cook, stirring, for 1 minute. Crumble the beef stock cube into a jug of the hot water and add to the pan with the tomato paste. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until the sauce has thickened.


Meanwhile, place the jasmine rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Place rice and the water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 10-12 minutes or until rice is soft and water is absorbed.

Slice the beefAdd the yoghurt
Slice the beefAdd the yoghurt

Slice the beef into cubes. Return to the pan with the resting meat juices and the baby spinach. Simmer for 1-2 minutes, or until heated through. Remove from the heat and stir through half of the yoghurt. Serve with the rice, a dollop of the remaining yoghurt and the coriander leaves.