Indian beef/chicken curry

This is a really fantastic curry. It has depth and taste and is super-versatile. If you’re looking for all the taste of a high fat takeout with none of the guilt then this is the one for you! [This curry is Slimming World syn free.]

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Wot u need
2 tsp cumin seeds
1 large onion, finely chopped
1 tsp garlic puree
1 tsp ginger puree
1 tsp turmeric
1 tbsp ground coriander
1 tsp garam masala
4 lightly crushed green cardamoms’
1-3 finger chillies, chopped (1=mild, 2=medium, 3=hot)
500g rump steak cubed or three cubed chicken breasts
3 vine tomatoes, roughly chopped (skin on)
250 mls passata
500 mls beef stock (I use one of the gel stock cubes)
400g baby potatoes
Spray oil
Seasoning

Wot u do
Spray a pan with spray oil and toast the cumin seeds for two mins until they give off a lovely earthy smell and start to sizzle. Add the onion, more spray, and fry on low till onion really starting to go brown (important don’t rush!) Add the purees and cook off for two mins. Add the ground spices and chillies. Cook for one minute adding a tbsp. of water to stop the spices from burning. Add the steak and brown for a few mins. Add the tomatoes and cook for two mins. Add the passata and stock, bring to the boil, reduce to simmer and cook covered for 45 mins. Take lid of pan and cook off at a slightly higher heat for 15 mins till sauce thickens a little. Halve the potatoes, add to the mix, cover and cook on a simmer for 30 mins or until potatoes are soft. Season to taste.

Serves: Three

Top tip: Add 100g of spinach at the end if you want to get some iron and colour into this dish.

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