Steak & Spud Curry

Cooking time
Serves4 people

Shy of spuds? Use pumpkin, squash or sweet potatoes instead. Got greens (chard, kale, cavalo nero, spinach, cabbage, broccoli...)? Swirl a handful through at the end.

5 ratings


  • A slosh of olive oil
  • 2 onions, thinly sliced
  • Sea salt and freshly ground pepper
  • 3 garlic cloves, finely chopped
  • 1 thumb fresh ginger root, peeled and finely chopped
  • 1 chilli, deseeded and finely chopped
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 500g diced stewing steak*
  • 400g tinned tomatoes
  • 4-6 potatoes, peeled and cut into hunks
  • Enough water or stock (veg or beef) to cover, about 500ml
  • A few bay leaves (optional)
  • Fresh coriander, parsley or mint, to garnish

*Fancy chicken or lamb instead? Just swap the beef for diced chicken leg or diced lamb leg. Want a creamy curry? Swirl in 200ml coconut milk toward the end of cooking.

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1. Heat a large, lidded casserole or slow cooker dish. Add a slosh of oil. Tumble your onions in. Lower heat. Cook till softened and glossy, don't let them colour up
2. Swirl in garlic, ginger, chilli and spices. Fold the beef through. Sizzle till beef colours up a bit. Add a little more oil, if needed.
3. Tumble the tomatoes in. Squish them if using whole tomatoes. Mix potatoes in. Pour in enough water or stock to cover. Tuck some bay leaves in, if using. Bring to a boil. Reduce heat. Simmer for 2-3 hrs or till meat is fall-apart tender. Or pop into a slow cooker overnight (or in the morning, ready for dinner).
4. Garnish with fresh herbs. Delicious with rice or naan bread and a dollop of natural yogurt.
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