Enjoy this fragrant, flavorful, melt-in-your-mouth Indian curry that is the popular Beef Korma Curry! This classic is highly requested in restaurants across the globe, and with its simple ingredients and steps, why not try making it yourself? Without going to your regular Indian takeaway restaurant, you can prepare this korma curry at home and save the dent in your wallet!
Aromatic and Creamy
Korma curry is traditionally not a spicy curry; it is a mild and sweet curry with spicy notes and a creamy sauce. This Beef Korma Curry is packed with traditional ingredients and flavors. What’s more, it has a rich, creamy, and silky texture that complements the tender beef strips perfectly. For this recipe, a korma curry spice mix is used, but you can create your own with a simple combination of spices such as ground masala, cumin, and turmeric. Sweet potatoes are added to this curry for some natural sweetness and a thicker texture. If you are wanting a vegetarian korma, simply take the beef out of this recipe. Crushed nuts usually contribute to the crunchy texture of a korma. This recipe includes crushed almonds, but oftentimes cashew nuts are used too.
Simpler than You Might Think!
While intimidating at first, this Beef Korma Curry is really quite simple to make. First, the meat is browned and set aside. Spinach is de-veined and cooked in crushed garlic and ginger until fragrant. The korma paste or spice mix is sautéed in along with the sweet potato before adding the cream. The beef strips, spinach, and almonds are added into the curry, and the mixture simmers gently. At this point you can add some water if the curry is too dry, and add some more spices if it is too bland.
Serve this delectable korma with steamed basmati rice and a garnishing of fresh and fragrant coriander. This dish is a popular classic for a reason, and will surely stand out from the crowd! Prepare to be indulged…
- 1 kg Beef strips
- 30 ml oil
- 1 handful spinach chopped
- 1 4 cm piece of fresh ginger peeled and grated
- 2 medium sweet potatoes finely diced
- 45 ml korma curry paste or korma curry mix
- 500 ml cream
- 1 bunch spring onions chopped
- 50 g halved almonds toasted
- fresh coriander and steamed rice to serve
- Heat the oil in a pot and sear the beef quickly over high heat until nicely browned, set aside
- Trim the white veins off the spinach leaves and finely chop the veins and leaves separately. Fry the veins with garlic and ginger until fragrant. Add more oil if needed.
- Stir in the korma paste or curry, and the sweet potato, saute for about 2 minutes before adding the cream. Place a lid on the pot and cook for a further 5 minutes.
- Stir in the spinach leaves, beef and toasted almonds into the curry, simmer gently until the meat and vegetables are cooked. Add a little water if it is to dry. Season to taste with salt and pepper.
- *Serve with cooked rice and coriander.