Beef, Coconut and Spinach Pilau
A curry made with beef cubes, Madras curry paste, coconut milk, rice and baby spinach leaves. Great for the weekend, or for an informal dinner party.
1 hour 30 minutes
- 675g/1½lb lean braising or stewing steak, cut into 2.5cm/1inch cubes
- 30ml/2tbsp sunflower oil
- 2 onions, peeled and sliced
- 2 garlic cloves, peeled and finely chopped
- 45ml/3tbsp Madras curry paste
- 1 green chilli, deseeded and finely chopped
- 1 x 400g can reduced-fat coconut milk
- 850ml/1½pint good, hot beef stock
- Salt and freshly milled black pepper
- 300g/10½oz basmati or long-grained rice
- 100g/4oz baby spinach leaves
- 2 medium tomatoes, quartered
- Handful freshly chopped coriander, to garnish
- Handful toasted flaked almonds, to garnish
- Heat half the oil in a 1.7L/3pint ovenproof casserole dish and brown the beef in batches for 3-4 minutes. Remove from the pan and set aside.
- Add the remaining oil and cook the onions and garlic until lightly brown. Stir in the curry paste and cook for 2-3 minutes.
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F
- Return the beef to the dish and add the chilli, coconut milk and stock. Season. Bring to the boil, reduce the heat, cover and cook in the oven or on the hob for 1 hour.
- Stir in the rice, cover and return to the oven or hob for a further 20 minutes until all the liquid has been absorbed. Add the spinach and tomatoes.
- Leave to stand covered for 5-10 minutes, garnish with the freshly chopped coriander and flaked almonds and serve immediately.