Name: Spiced Beef with Spinach and Potatoes
Prep time: 15 min
Cook time: 175 min
Total time: 190 min
Ingredients: 1 lb stewing beef ((cut into about 1 inch/2.5 cm cubes) or 2 cans (19 oz/540 mL) of no salt added chickpeas, drained, and rinsed); 1/4 tsp pepper; 1 Tbsp canola oil; 1 onion, (finely chopped); 4 cloves garlic, (minced); 1 Tbsp minced fresh ginger; 1 small jalapeño pepper, (seeded and minced); 2 tsp ground cumin; 1 tsp ground coriander; 2 Tbsp lemon juice; 8 oz bag spinach, (washed ); 1 1/2 cups sodium reduced beef broth or (2 cups (500 mL) of sodium-reduced vegetable broth); 1 lb potatoes, ((about 4 small), peeled and cubed)

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Recipe courtesy of Hello Canola

This crowd-pleasing curry recipe is simply spiced right. Beef, spinach, cumin, coriander, garlic, and ginger are simmered together to create this flavourful dish. For a plant-based version, simply substitute chickpeas and vegetable broth. This recipe meets the Canadian Heart and Stroke Foundation heart-healthy recipe guidelines.

Spiced Beef with Spinach and Potatoes

For a plant-based version, simply substitute chickpeas and vegetable broth.

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Course: Main Course

Preparation: Stewing

Prep Time: 15

Cook Time: 2 55

Total Time: 3 10

Servings:

Author: Emily Richards

Ingredients

1 lb stewing beef (cut into about 1 inch/2.5 cm cubes) or 2 cans (19 oz/540 mL) of no salt added chickpeas, drained, and rinsed
1/4 tsp pepper
1 Tbsp canola oil
1 onion, finely chopped
4 cloves garlic, minced
1 Tbsp minced fresh ginger
1 small jalapeño pepper, seeded and minced
2 tsp ground cumin
1 tsp ground coriander
2 Tbsp lemon juice
8 oz bag spinach, washed
1 1/2 cups sodium reduced beef broth or 2 cups (500 mL) of sodium-reduced vegetable broth
1 lb potatoes, (about 4 small), peeled and cubed

Imperial – Metric

Instructions

Sprinkle beef with pepper.
In a large saucepan, heat oil over medium high heat; brown beef, if using, in batches. Transfer to plate and set aside.
Reduce heat to medium low; add onion, garlic, ginger, and jalapeño and cook, stirring for 5 minutes or until softened.
Return beef and any juices to saucepan or add chickpeas; add cumin, coriander, and lemon juice.
Add spinach, stir to coat well. Add broth; bring to a simmer. Cover and cook for about 1 hour and 15 minutes or until beef or chickpeas are tender, stirring often.
In a pot of boiling water, cook potatoes for about 10 minutes, or until tender; drain well. Add to cooked beef or chickpea mixture; cover and cook, stirring twice for about 15 minutes for flavours to absorb.

Nutrition Facts

Spiced Beef with Spinach and Potatoes

Serving Size

Amount per Serving

Calories

380

% Daily Value*

Fat

Saturated Fat

3.5

Cholesterol

Sodium

230

Potassium

950

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.