Sri Lankan Beef and Potato Curry Recipe

Sri Lankan Beef and Potato Curry
Prep in Prep in:
10 mins
Cook in Cook in:
40 mins
Serves Serves:
Per Serving %RI
KCAL 412 20%
Fat 17.6g 25%
Sat Fat 9.7g 48%
Salt 0.6g 10%
Sugar 4.9g 5%


Heat the oil in a heavy, lidded pan.

Add the cinnamon, cloves, cardamom and curry leaves and cook gently for a minute.

Add the remaining spices and cook for 30 seconds.

Add the onion, garlic and ginger, season well and cook for six to seven minutes. Add the beef and stir well. Tip in the chillies.

Add the coconut milk, bring to the boil, cover with a lid and simmer for 45 minutes. Just before serving, stir in the spinach leaves and lemon juice and taste the seasoning.

Serve with the coriander sprinkled over and a pile of warm chapatis


600g Maris Pipers, cut into 2cm cubes
450g diced lean braising beef
1 large white onion, finely sliced
2 cloves of garlic, crushed
1 thumb of ginger, grated
2 green chillies, sliced (more if you like it hotter)
1 tin of light coconut milk
A large handful of baby spinach
Salt and pepper
Coconut or olive oil
A handful of coriander leaves and a squeeze of lemon juice to serve

For the spice mix:
1tsp turmeric
2tsp ground cumin seed
1tsp ground coriander seed
½tsp chilli powder
1 cinnamon stick
4 cardamom pods
4 cloves
12 fresh curry leaves

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