Spiced beef with spinach and potatoes
For a plant-based version, simply substitute chickpeas and vegetable broth.
380 cal
Serves 4
Prep time
0h 15m
Cook time
1h 45m
Total time
2h 0m
Ingredients
Directions
-
Step 1
Sprinkle beef with pepper. -
Step 2
In a large saucepan, heat oil over medium high heat; brown beef, if using, in batches. Transfer to plate and set aside. -
Step 3
Reduce heat to medium low; add onion, garlic, ginger, and jalapeño and cook, stirring for 5 minutes or until softened. -
Step 4
Return beef and any juices to saucepan or add chickpeas; add cumin, coriander, and lemon juice. -
Step 5
Add spinach, stir to coat well. Add broth; bring to a simmer. Cover and cook for about 1 hour and 15 minutes or until beef or chickpeas are tender, stirring often. -
Step 6
In a pot of boiling water, cook potatoes for about 10 minutes, or until tender; drain well. Add to cooked beef or chickpea mixture; cover and cook, stirring twice for about 15 minutes for flavours to absorb.
Nutritional information
Per serving (1 of 4)
- Calories
- 380
- Protein
- 37 g
- Sodium
- 230 mg
- Potassium
- 950 mg
- Total fat
- 12 g
- Saturated fat
- 3.5 g
- Cholesterol
- 80 mg
- Carbohydrates
- 28 g
- Fibre
- 4 g
- Sugars
- 3 g
- Added sugars
- 0 g
