Ingredients

540 g   lean diced beef 1   onion, diced 2 tbsp   mussaman curry paste (or your favourite curry flavours ) 2 tbsp   canola oil 500 g   potatoes (Desiree, new) diced 270 ml   lite coconut milk 50 g   cup baby spinach leaves

Method

1.   Coat beef with 1 tlbsp oil. Heat casserole dish or heavy based pot over medium heat and brown beef in 3 batches. Set aside. Place remaining oil and onion into the pot and cook until translucent. Add curry paste and stir. 2.   Add potatoes and coconut milk and bring to the boil covered. Cook in oven (pre-heated to 180C) for 1 1/2-2 hours until meat is tender. Alternatively simmer gently covered on a low heat on the stove for 1 1/2-2 hours stirring occasionally. 3.   Stir in the spinach leaves just prior to serving.

Tip:

Curry can be made and frozen for up to 2 months.

Serving Suggestion:

Serve with steamed rice and coriander leaves.