Creamy Beef Korma Curry

Ingredients

• 1 kg beef strips (lamb or chicken strips)
• 2 tbsp vegetable oil
• 1 handful fresh spinach (vains and leaves separated)
• 4cm piece of fresh ginger (peeled and grated)
• 2 cloves garlic (minced)
• 2 medium sweet potatoes (finely diced)
• 3 tbsps korma curry paste or powder
• 2 cups cream or coconut cream
• 1 bunch spring onions (chopped)
• 50g almonds (halved and toasted)
• fresh coriander (for garnish)
• cooked steamed rice ( 6 servings)
• Sear the Beef: Heat 1 tablespoon of oil in a large pot over high heat. Sear the meat strips until browned.
• Build the Curry: Add the korma paste and diced sweet potatoes in the pot. Stir well and sauté for another 2 minutes to coate the vegetables in the spice mixture.
• Simmer: Pour in the cream, stir, and bring the mixture to a gentle simmer. Cover the pot with a lid and cook for 5 minutes, allowing the flavours to meld and the sweet potatoes to soften.
• Season and Serve: Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh coriander and serve hot over steamed rice.