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
Step 1Sprinkle beef with pepper.
Step 2In a large saucepan, heat oil over medium high heat; brown beef, if using, in batches. Transfer to plate and set aside.
Step 3Reduce heat to medium low; add onion, garlic, ginger, and jalapeño and cook, stirring for 5 minutes or until softened.
Step 4Return beef and any juices to saucepan or add chickpeas; add cumin, coriander, and lemon juice.
Step 5Add 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 6In 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.
Per serving (1 of 4)
- 37 g
- 230 mg
- 950 mg
- Total fat
- 12 g
- Saturated fat
- 3.5 g
- 80 mg
- 28 g
- 4 g
- 3 g
- Added sugars
- 0 g
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