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beef and potato curry cooked with spinach and yogurt served in a bowl

Beef and Potato Curry

Comforting beef and potato curry with yogurt and spinach, this easy dish is one of my favorite curries.
Course Asian and Indian Recipes
Cuisine Indian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 -5
Calories 569kcal
Author Adina


  • 450 g/ 1 lb ground beef
  • 2 teaspoons olive oil
  • 1 small onion
  • 3 garlic cloves
  • 1 piece of ginger about the size of your thumb
  • 1 small red chili Note 1
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ - 1 tablespoon green curry paste more or less according to taste
  • 750 g/ 1.6 lb potatoes
  • 750 ml/ 25 fl.oz/ 3 cups vegetable broth chicken or beef stock (Note 2)
  • 200 g/ 7 oz frozen spinach Notes 3 and 4
  • 150 g/ 5.3 oz/ scant 2/3 cup Greek yogurt
  • 1 tablespoon cornstarch


  • Heat the oil in a larger stew pot or Dutch oven. Brown the ground meat for about 3-5 minutes, stirring often to break the lumps. Remove the meat from the pot.
  • In the meantime, chop the onion very finely. Peel and cut the potatoes into larger cubes.
  • Cook the onion in the pot without the addition of any fat, stirring often. Add the peeled and grated ginger and grated garlic, finely chopped chili (or chili flakes), cumin, coriander, and green curry paste. Stir continuously for 1 minute.
  • Return the meat to the pot, add the potatoes, broth, or stock. Bring to a boil and simmer for about 30 minutes or until the potatoes are soft. Cover the pot leaving a crack open.
  • Add the defrosted and squeezed spinach during the last five minutes of the cooking time. If using fresh spinach, add it during the last minute and stir until the spinach is wilted.
  • To thicken the sauce mix the cornstarch with about 2 tablespoons water in a small bowl. You should have a thick yet pourable paste. Whisk the paste in the sauce and let the sauce bubble once or twice until slightly thickened.
  • Remove the pot from the heat and swirl in the yogurt. Adjust the taste with salt and pepper. Serve as suggested above.



  1. You can use a dried chili or about 1 teaspoon dried chili flakes instead. Adjust the quantity according to your taste.
  2. You can use vegetable broth made with an organic stock cube for convenience. If homemade chicken stock is available, that is always the best choice.
  3. The frozen spinach should be preferably defrosted and squeezed before you add it to the pot. The 200 g/ 7 oz refers to the spinach when still frozen, once defrosted and squeezed the spinach will weigh less.
  4. If using fresh spinach, about 2 handfuls will be enough.


Serving: 1/5 of the dish | Calories: 569kcal | Carbohydrates: 46g | Protein: 40g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1043mg | Fiber: 5g | Sugar: 5g