Madras beef and potato curry
Made with Peeled tomatoes
Generously fleshy and firm, Mutti peeled tomatoes have their skins removed and then they are immersed in a delicious, velvety passata. Processing and packaging all occur within 24 hours of harvesting to preserve the authentic taste of freshly picked tomatoes. They have many different uses in the kitchen and are perfect for traditional Mediterranean recipes.
(COOK TIME: 60+ min)
Ingredients
-
2
tablespoons
vegetable oil
-
1
kg
cubed chuck steak
-
2
brown onions, chopped
-
3/4
cup
Madras curry paste
-
1
tablespoon
grated ginger
-
400
g
can Mutti Whole Peeled Tomatoes
-
1/2
cup
water
-
5
cardamom pods, bruised
-
500
g
potatoes, peeled and cut into 3 cm pieces
-
120
g
baby spinach leaves
-
Basmati rice
-
chapati bread
Tip: Serve with a dollop of thick yoghurt.
Share the ingredient list
Tip: Serve with a dollop of thick yoghurt.