Beef madras curry potato
Made with Peeled Tomatoes
Mutti® Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
(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 beef madras curry with a dollop of thick yoghurt.
Share the ingredient list
Tip: Serve beef madras curry with a dollop of thick yoghurt.
Beef madras curry potato: Method
- Heat half the oil in a large saucepan over a high heat. Add steak and cook, stirring until browned. Remove meat and juices from pan.
- Add remaining oil to frying pan. Add onions and cook over a medium heat for 5 minutes or until soft, stirring occasionally. Add curry paste and ginger and cook, stirring for 2 minutes longer.
- Add tomatoes, beef, water and cardamom pods and stir to combine. Cover and simmer for 1 hour; stirring occasionally.
- Uncover; add potatoes and stir to combine. Cover and cook for 15 minutes. Remove lid and cook for 20 minutes longer or until the potatoes are tender, stirring occasionally.
- Add spinach and stir until just wilted. Serve the beef madras curry with basmati rice and chapati bread.
