Beef, Spinach and Cashew Korma Curry

Slow-cooked beef simmered in a tomato-korma sauce with pumpkin, cashews, and spinach, finished with yoghurt and lime for a creamy, bright curry.

Ingredients

• 800 g beef oyster blade, fat trimmed, cut into 2 cm cubes
• 2 red onions, cut into wedges
• 1 1/2 tbsp korma Indian curry paste
• 400 g canned chopped tomatoes
• 180 ml water (3/4 cup)
• 300 g pumpkin, peeled and cut into 2 cm cubes
• 50 g cashews, finely chopped
• 1 bunch English spinach, trimmed and leaves shredded
• 60 ml natural yoghurt, plus extra to serve
• 1 tbsp lime juice
• 1 tsp brown sugar
• 1 cup basmati rice, steamed (to serve)
• Chopped coriander, to serve

Method

• 1

  Step 1: Add to slow cooker

  Add the beef, red onion, curry paste, chopped tomatoes, and water to a slow cooker and stir to combine.

• 2

  Step 2: Slow-cook the curry

  Cook on **LOW for 8 hours** or **HIGH for 4 hours**, until the beef is very tender.

• 3

  Step 3: Add pumpkin and cashews

  Add the pumpkin and cashews, then cook for **30 minutes** more (or until the pumpkin is tender).

• 4

  Step 4: Finish with spinach and yoghurt

  Stir in the spinach until wilted, then stir through the yoghurt, lime juice, and brown sugar (avoid boiling after adding yoghurt to prevent curdling).

• 5

  Step 5: Serve

  Serve hot with steamed basmati rice, extra yoghurt, and chopped coriander.

Tips

• **Freezing**: Cool completely, then freeze in an airtight container. Thaw overnight in the fridge and reheat gently.
• **Prevent curdling**: Stir yoghurt in at the end off the heat or on the lowest setting.
• **Nut swap**: Substitute chopped almonds for cashews if needed.

Nutrition (per serving, estimate)