Beef and Chickpea Curry with Spinach

beefchkpcryspnch

 

This combination of beef and chickpeas in an Indian-inspired sauce is particularly delicious. I like to serve this with brown basmati rice, not only because I like its pleasant nutty flavor but also for its nutritional value. This is a generous serving (almost 2 cups/500 mL) so there will be more than enough to fill you up.

 

 

Beef and Chickpea Curry with Spinach
Serves 4
Print
Ingredients
  1. Medium to large (31⁄2 to 5 quart) slow cooker
  2. 1 tbsp olive oil 15 mL
  3. 1 lb trimmed stewing beef, cut into 500 g
  4. 1⁄2-inch (1 cm) cubes
  5. 2 onions, finely chopped
  6. 4 cloves garlic, minced
  7. 1 tbsp minced gingerroot 15 mL
  8. 1⁄2 tsp cracked black peppercorns 2 mL
  9. 1 piece (1 inch/2.5 cm) cinnamon stick
  10. 1 bay leaf
  11. 1 cup beef stock 250 mL
  12. 2 cups cooked chickpeas, drained 500 mL
  13. 1 tsp curry powder, dissolved in 2 tsp 5 mL
  14. (10 mL) freshly squeezed lemon juice
  15. 1 lb fresh spinach, stems removed, or 1 package (10 oz/300 g) spinach leaves, thawed if frozen 500 g
  16. Plain yogurt, optional
Instructions
  1. 1. In a skillet, heat oil over medium-high heat. Add beef, in batches, and cook, stirring, adding additional oil if necessary, until browned, about 4 minutes per batch. Transfer to slow cooker stoneware.
  2. 2. Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, peppercorns, cinnamon stick and bay leaf and cook, stirring, for 1 minute. Add beef stock and bring to a boil.
  3. 3. Transfer to slow cooker stoneware. Add chickpeas and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until beef is tender. Add curry powder solution and stir well. Add spinach, in batches, stirring until each batch is submerged in the curry. Cover and cook on High for 20 minutes, until spinach is wilted. Discard cinnamon stick and bay leaf. Ladle into bowls and drizzle with yogurt, if using.
Notes
  1. Tips
  2. If you are halving this recipe, be sure to use a small (11⁄2 to 31⁄2 quart) slow cooker.
  3. If using fresh spinach, be sure to remove the stems, and if it has not been pre-washed, rinse it thoroughly in a basin of lukewarm water.
Judith Finlayson http://judithfinlayson.com/
Posted in Beef, Pork & Lamb, Gluten-Free, Pasta & Grains.

judithfinlayson

Leave a Reply

Your email address will not be published. Required fields are marked *