This will satisfy even the most demanding curry addict. Lean and tender sirloin steak is quickly cooked with lots of spices, tomatoes, mushrooms and spinach, with yogurt added to give a luxurious feel. Served with cardamom-spiced rice, it makes a really healthy and nutritious meal.
1 tablespoon sunflower oil
1 large onion, thinly sliced
150 g button mushrooms, sliced
400 g sirloin steak, trimmed of fat and cut into thin strips
1 1/2 teaspoons bottled chopped ginger in oil, drained
2 cloves garlic, crushed
1/2 teaspoon dried red chilli flakes
2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1/4 teaspoon freshly grated nutmeg
1 can chopped tomatoes, about 400 g
1 teaspoon cornflour mixed with 1 tablespoon water
300 g natural yogurt
1 tablespoon honey
1 3/4 cups (125 g) baby spinach leaves
juice of 1/2 lime
2 tablespoons chopped fresh coriander, plus extra leaves to garnish
1 3/4 cups (350 g) basmati rice, well rinsed
1 cinnamon stick
8 whole green cardamom pods, cracked
juice of 1/2 lemon
Heat the oil in a large saucepan and add the onion and mushrooms. Cook over a high heat for 2 minutes or until the onion begins to colour, being careful it doesn’t burn.
Add the beef together with the ginger, garlic, chilli flakes, ground coriander, cardamom, turmeric and nutmeg.
Cook for 2 minutes, stirring well, then add the tomatoes with their juice and the cornflour mixture.
Bring to the boil, stirring.
Stir in the yogurt and honey. Bring back to the boil, then reduce the heat, cover and simmer gently for 20 minutes.
Meanwhile, prepare the cardamom rice.
Put 2 cups (500 ml) cold water in a saucepan and bring to the boil. Add the rice, cinnamon stick and cardamom pods.
Bring back to the boil, then cover tightly and cook for 10 minutes or until the rice is tender.
Drain off any excess water and return the rice to the saucepan.
Stir in the lemon juice and keep covered until the curry is ready to serve.
Stir the spinach, lime juice and chopped coriander into the curry and allow the leaves to wilt down into the sauce.
To serve, spoon the curry over the rice and garnish with coriander leaves.
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