One Pot Beef Curry- IGA Tasmania

Ingredients

• 1 tablespoon rice bran oil
• 600 g chuck steak (or gravy beef), cubed
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 20 g fresh ginger, peeled, thinly sliced
• 2 tbsp mild Indian curry powder
• 2 cup (500mL) boiling water
• 400 g can light coconut milk
• 1 pot Continental Stock Pot Sensations Beef Stock Pot
• 200 g fresh baby spinach leaves
• 1/3 cup toasted flaked almonds
• 1/3 cup fresh coriander
• Heat oil in a large heavy based flameproof casserole dish over high heat. Add beef. Cook, turning occasionally, until browned.
• Add onions, garlic, ginger and curry powder. Reduce heat to medium-low and cook, stirring regularly, for 5 minutes until onions have softened.
• Add boiling water and coconut milk. Bring to a rapid simmer. Stir in stock pot until dissolves.
• Reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally so the food doesn’t stick (add a little hot water if it is sticking) or until meat is tender.
• Stir in spinach, until just wilted. Garnish with almonds and coriander. Serve with naan bread.