Organic Recipes

Quick Beef and Spinach Curry

image :  Quick Beef and Spinach Curry


  • 1 tablespoon canola oil
  • 1 lb (500g) beef rib eye steak, thinly sliced
  • 1 1/2 tablespoons curry paste (such as mild, korma, madras or hot)
  • 14 oz (398ml) can diced tomatoes, undrained
  • 2 cups packed baby spinach leaves
  • 19 oz (540ml) can chick peas, rinsed and drained
  • 1/4 cup chopped fresh mint
  • 4 naan bread, warmed
  • 1/4 cup chutney, such as peach or mango
  • 1/3 cup plain yogurt


Curry paste can be found in Asian markets and in the Asian section of grocery stores. Naan bread can also be found in grocery stores. Or use thick pita bread in a pinch.

Heat the oil in a large frying pan over medium-high heat. Add the beef and cook, stirring occasionally, for about 5 minutes or until browned. Remove from the pan.

Add the curry paste and cook, stirring, for about 1 minute or until fragrant.

Stir in the tomatoes and their juice and simmer, stirring occasionally, for about 5 minutes or until thickened.

Add the spinach, chick peas, mint and beef and cook for about 2 minutes until the spinach is wilted and the chick peas are hot.

Spread one side of each piece of bread with the chutney.

Top with the beef mixture and yogurt.

Serves 4