Spiced beef with spinach and potatoes

For a plant-based version, simply substitute chickpeas and vegetable broth.
Recipe and photo provided by CanolaEatWell.com
380 cal Serves 4
Prep time 0h 15m
Cook time 1h 45m
Total time 2h 0m
Spiced beef with spinach and potatoes in a skillet with sliced jalapenos and spinach leaves displayed on the counter beside it.



  1. Step 1

    Sprinkle beef with pepper.
  2. Step 2

    In a large saucepan, heat oil over medium high heat; brown beef, if using, in batches. Transfer to plate and set aside.
  3. Step 3

    Reduce heat to medium low; add onion, garlic, ginger, and jalapeño and cook, stirring for 5 minutes or until softened.
  4. Step 4

    Return beef and any juices to saucepan or add chickpeas; add cumin, coriander, and lemon juice.
  5. 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.
  6. 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)

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