Beef, Spinach & Cashew Korma Curry
Savor the rich flavors of Beef, Spinach & Cashew Korma Curry—a hearty, nutty, and creamy dish that’s perfect for any occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at provenir.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Wooden spoon
- Measuring cup
- Mixing bowl
- Colander
- Stove
Ingredients
- 800 g Oyster blade steaks fat trimmed, cut into 2cm dice
- 1 tbsp Olive oil
- 2 Red onions cut into thin wedges
- 1 ½ tbsp Korma Indian curry paste
- 400 g tin Tomatoes chopped
- 300 g Pumpkin peeled, cut into 2cm dice
- 50 g Cashew nuts finely chopped
- 1 bunch English spinach trimmed, leaves shredded
- 60 ml (¼ cup) Natural yoghurt plus extra to serve
- 1 tbsp Lime juice
- 1 tsp Brown sugar
- 1 cup Steamed basmati rice and chopped coriander to serve
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