Recipe courtesy of Canola Eat Well
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
- 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
- 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.