Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) NZ$60. Offer ends 30/12/24. See terms.
Join now
Photo of Indian-style beef and almond curry by WW

Indian-style beef and almond curry

12
Points®
Total Time
8 hr 15 min
Prep
15 min
Cook
8 hr
Serves
4
Difficulty
Moderate
Peanuts are for Thai dishes and almonds are for Indian curries. They add a wonderful nutty component to this tomato and spice filled curry that when served with lentils adds to the hearty traditional experience.

Ingredients

Orange sweet potato (kumara)

500 g, kumara, cut into 5cm pieces

Brown onion

1 medium, coarsely chopped

Garlic

2 clove(s), thinly sliced

Canned diced tomatoes

400 g

Beef chuck steak, raw

700 g

Ground cumin

2 tsp

Ground coriander

2 tsp

Garam masala

2 tsp

Ground turmeric

¼ tsp

Almond meal

¼ cup(s), (30g)

Baby spinach

160 g

99% fat-free, plain Greek yoghurt, unsweetened

⅓ cup(s), (95g)

Fresh coriander

½ cup(s), sprigs

Lentils, canned, rinsed, drained

240 g, (Buy 400g), warmed

Instructions

  1. Combine beef, sweet potato, onion, garlic, tomatoes, cumin, ground coriander, garam masala and turmeric in a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 8 hours (or high for 4 hours).
  2. Stir almond meal and half the spinach into curry. Top with yoghurt and fresh coriander and serve with lentils and remaining spinach.

Notes

TIP: Suitable to freeze (without lentils and toppings) for up to 3 months.

You might like

You might like