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    Beef And Chickpea Curry With Coconut Milk

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    Beef And Chickpea Curry With Coconut Milk

    Beef cooked slowly in coconut milk and spices makes a rich and satisfying meal that is ideal for informal entertaining.

    • Organic
    • Preparation time: 10 minutes
    • Cooking time: 130 minutes
    • Total time: 2 hours 20 minutes 60 minutes 60 minutes 20 minutes

    Serves: 6


    • 2 tbsp organic sunflower oil
    • 2 organic onions, chopped
    • 2 tbsp Waitrose Organic Curry Powder
    • ½ tsp Waitrose Organic Hot Chilli Blend
    • 1kg Waitrose Organic British Beef Diced Braising Steak
    • 400ml can Bart Organic Coconut Milk
    • 150ml Kallo Organic Beef Stock (from cubes)
    • 2 x 410g cans Waitrose Organic Chick Peas in water, drained and rinsed
    • 200g bag organic spinach, chopped, or ½ x 500g bag frozen organic leaf spinach


    1. Heat 1 tbsp of the oil in a large pan and cook the chopped onion for 3-4 minutes until softened. Stir in the curry and chilli powders, and cook for a further minute. Add the remaining oil, then the beef and stir to coat in the spices. Cook for 4-5 minutes, or until the meat is lightly browned.
    2. Stir in the coconut milk and stock. Cover and simmer for 1½ hours, stirring occasionally. Add the chickpeas, put the lid back on and simmer for a further 30 minutes or until the beef is tender.
    3. Stir in the spinach and cook for a further 2 minutes to warm through. Serve with organic basmati rice and a spoonful of organic low fat natural yogurt.

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    Cook's tips

    Prepare the curry the day before you want to eat it, omitting the spinach, to
    allow the flavours to develop. Reheat thoroughly, adding the spinach just before serving. For a milder curry leave out the chilli powder.

    Drinks recommendation

    Serve this curry with light and refreshing organic ale.


    Average user rating

    4 stars