Beef & Chickpea Curry


  • Olive Oil
  • 300 g Beef Diced
  • 1 tsp Mustard Seeds
  • 1/2 tsp Ground Turmeric
  • 1 tsp Chilli Powder
  • 1 tbsp Curry Powder
  • Ginger
  • 4 Cloves Garlic
  • 3 Onions
  • 10 Curry Leaves
  • 800 g Chickpeas
  • Vegetable Stock
  • 400 g Plum Tomatoes
  • 400 g Coconut Milk
  • 200 g Spinach
  • Coriander


  • Heat 1 tablespoon of oil in a large pan over a medium heat, add the beef, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.
  • Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally
  • Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water.
  • Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
  • Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.
  • Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
  • Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice.