Ingredients
- 1 tablespoon sunflower oil
- 1 large onion, thinly sliced
- 150 g button mushrooms, sliced
- 400 g sirloin steak, trimmed of fat and cut into thin strips
- 1 1/2 teaspoons bottled chopped ginger in oil, drained
- 2 cloves garlic, crushed
- 1/2 teaspoon dried red chilli flakes
- 2 teaspoons ground coriander
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon freshly grated nutmeg
- 1 can chopped tomatoes, about 400 g
- 1 teaspoon cornflour mixed with 1 tablespoon water
- 300 g natural yogurt
- 1 tablespoon honey
- 1 3/4 cups (125 g) baby spinach leaves
- juice of 1/2 lime
- 2 tablespoons chopped fresh coriander, plus extra leaves to garnish
- Cardamom rice
- 1 3/4 cups (350 g) basmati rice, well rinsed
- 1 cinnamon stick
- 8 whole green cardamom pods, cracked
- juice of 1/2 lemon
- salt
Preparation
- Heat the oil in a large saucepan and add the onion and mushrooms. Cook over a high heat for 2 minutes or until the onion begins to colour, being careful it doesn’t burn.
- Add the beef together with the ginger, garlic, chilli flakes, ground coriander, cardamom, turmeric and nutmeg.
- Cook for 2 minutes, stirring well, then add the tomatoes with their juice and the cornflour mixture.
- Bring to the boil, stirring.
- Stir in the yogurt and honey. Bring back to the boil, then reduce the heat, cover and simmer gently for 20 minutes.
- Meanwhile, prepare the cardamom rice.
- Put 2 cups (500 ml) cold water in a saucepan and bring to the boil. Add the rice, cinnamon stick and cardamom pods.
- Bring back to the boil, then cover tightly and cook for 10 minutes or until the rice is tender.
- Drain off any excess water and return the rice to the saucepan.
- Stir in the lemon juice and keep covered until the curry is ready to serve.
- Stir the spinach, lime juice and chopped coriander into the curry and allow the leaves to wilt down into the sauce.
- To serve, spoon the curry over the rice and garnish with coriander leaves.