Beef Madras Curry Potatoes with Peeled Tomatoes

Beef Madras Curry Potatoes with Peeled Tomatoes

Made with Whole peeled tomatoes

Mutti® Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

cooking sketch (COOK TIME: 60+ min)

4-6 people


  • 2 tbsp vegetable oil
  • 2 lb cubed chuck steak
  • 2 brown onions (chopped)
  • 3/4 cup Madras curry paste
  • 1 tbsp grated ginger
  • 14 oz Mutti® Peeled Tomatoes (Pelati)
  • 1/2 cup water
  • 5 cardamom pods (bruised)
  • 1 lb potatoes ( peeled and cut into 3 cm pieces)
  • 4 oz baby spinach leaves

to serve

  • Basmati rice
  • chapati bread

Tip: Serve beef madras curry with a dollop of thick yoghurt.

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Beef Madras Curry Potatoes with Peeled Tomatoes: Method

  1. 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.
  2. 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.
  3. Add Mutti® Peeled Tomatoes (Pelati), beef, water and cardamom pods and stir to combine. Cover and simmer for 1 hour; stirring occasionally.
  4. 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.
  5. Add spinach and stir until just wilted. Serve the beef madras curry with basmati rice and chapati bread.

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Also made with: Whole peeled tomatoes

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