Beef and Spinach Curry

Beef and Spinach Curry

35 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
jane Gibraltar
Recipe by  jane Gibraltar

“This curry can be eaten with rice or pasta, but is also very nice with fries.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat the ghee in a large saucepan over medium heat. Stir in the garlic and onion, and cook until softened, about 5 minutes. Add the serrano, and continue to cook for another 3 minutes. Season with the cloves, garam masala, coriander, chile powder, turmeric, and cumin, cook for 2 to 3 more minutes to release the flavor.
  2. Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk, and spinach. Bring to a simmer, then cover, and cook for 20 minutes, stirring occasionally.
  3. Uncover, then stir in the lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened.

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Reviews (35)

Rate This Recipe
Suzanne D

Suzanne D

YUMMY! I used stew beef and took the advice from others and simmered it with vin & baking soda for two hours. I also doubled the spices and threw in a bit of hot madras curray powder because I like it spicy. Hubby LOVED it - no left overs. Will be making again and again. Thank you for this recipe!



this was very good and had a beautiful appearance with the greens, reds, and the yellow from the tumeric. Adjusted the spices to taste, as written was a little on the soft side, but that is good for those that may not like things too spicy. Used achar masala, so added green cardamom pods, and cinnamon stick. Sauteed those w/the cloves in onions. Added garlic near the end of the saute so it would not burn or get bitter. Thanks for another nice Indian recipe! I love your 'maharaja curry' also! Served w/saffron basmati rice w/some green peas tossed in for more color and texture. next time I will add a dollop of yogurt near the end for a little tang. The lemon juice did not provide enough tang to the recipe. It did not need any tart to thicken, as it was just a perfect consistency on its own.



This recipe was phenomenal. I had all the spices on hand and used skirt steak. Also used one full can of diced tomatoes, with green chili peppers. The beef was tender and the aromatic spices gave just enough heat without making the dish too hot. Served it over a natural whole grain brown rice. Thank you so much!

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Amount Per Serving (4 total)

  • Calories
  • 666 cal
  • 33%
  • Fat
  • 54.5 g
  • 84%
  • Carbs
  • 11.5 g
  • 4%
  • Protein
  • 34.3 g
  • 69%
  • Cholesterol
  • 137 mg
  • 46%
  • Sodium
  • 736 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Sri Lanka Beef Curry


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Spinach Chickpea Curry