Madras beef and potato curry
This spicy and filling beef madras curry has a perfect balance of spices. This is not the quickest meal to prepare, but the end result is definitely worth the effort. Enjoy the beef and potato curry with rice and chapati bread.
Made with Pelati
The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavour and scents of fresh tomatoes. Firm and fleshy, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.
(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.
