BEEF, CHICKPEA AND SPINACH CURRY

 BEEF, CHICKPEA AND SPINACH CURRY

Serves 4

Syn Free

450g braising steak, cubed
1 onion, finely chopped
2 cloves of garlic, crushed
2 tbsp. medium curry powder or, to taste
400g can chopped tomatoes
1 tbsp. tomato puree
300ml beef stock
400g can chickpeas, drained and rinsed
2 large handfuls of spinach

Spray a large frying pan well with Frylight and brown the braising steak on all sides. Add the onion and garlic and cook for 3 minutes.
Add the curry powder and stir until all the ingredients are coated.
Add the tomatoes, puree, stock and chickpeas. Stir well, bring to the boil, cover, then reduce to a simmer for about two and a half hours or until the meat is tender. If the sauce needs thickening, remove the lid until the desired consistency is reached. Check for seasoning.

Stir the spinach through a couple of minutes before serving, allowing it to wilt into the curry.