beef and potato balti with spinach
How to make beef and potato balti with spinach recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
3 tablespoons vegetable oil
450 g (14½ oz) stir-fry beef strips
1 red pepper, cored, deseeded and cut into large chunks
1 onion, thickly sliced
250 g (8 oz) sweet potato, peeled and diced
500 g (1 lb) balti cooking sauce
3 tomatoes, cut into wedges
200 g (7 oz) spinach, washed and roughly chopped
Method:
Heat 2 tablespoons of the oil in a pan set over a medium-high heat and cook the beef for 3–4 minutes, stirring occasionally, until browned and just cooked through. Remove from the pan with a slotted spoon and set aside. Return the pan to the heat.
Add the remaining oil to the pan and cook the pepper, onion and sweet potato for 5–6 minutes, stirring frequently, until lightly coloured and softened.
Stir the balti sauce into the pan with the tomato wedges, then reduce the heat, cover and simmer gently for about 15 minutes or until the vegetables are tender and the sauce has thickened slightly.
Return the beef to the pan, add the spinach and stir over the heat for 1–2 minutes until the beef is hot and the spinach has wilted. Serve immediately.
For curried beef stir-fry with spinach, heat 2 tablespoons oil in a frying pan and cook 450 g (14½ oz) stir-fry beef strips over a high heat for 2 minutes until browned all over. Add 1 thinly sliced onion and cook for 2 minutes.
Reduce the heat, stir in 2 tablespoons Madras or balti curry paste and cook for 1 minute. Pour in 400 ml (14 fl oz) reduced-fat coconut milk and 200 ml (7 fl oz) hot beef or vegetable stock.
Simmer gently for 2 minutes. Stir in 200 g (7 oz) roughly chopped spinach until just wilted. Serve with naan bread or rice. Total cooking time 10 minutes.
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| beef and potato balti with spinach |
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