Chickpea Beef Curry and Rice
- 2 tbsp canola or vegetable oil
- 0.5kg beef sirloin grilling or marinating steak sliced into thin stir fry strips
- 3 cloves of garlic, crushed
- 2 tbsp mild curry paste (go hotter if you like)
- 1 395ml can of diced tomatoes
- 1 cup of rinsed canned chickpeas
- ½ cup fresh chopped cilantro
- 2-3 packed cups of baby spinach leaves
- ⅓ cup of coarsely chopped cashew nuts
- 1 cup of uncooked rice of your choice
- Salt and pepper to taste
- Start cooking the rice as per your rice cooker’s instructions or if using the stovetop method follow these guidelines depending on the variety of rice you’re using.
- Heat oil in a large skillet or dutch oven on medium high heat
- Season beef strips with salt and pepper and then add to the hot pan with crushed garlic. Stir fry the beef until browned. Remove from the pan and set aside.
- Add curry paste to the hot pan and cook, stirring constantly until the paste becomes fragrant (about 1 minute)
- Add diced tomatoes and juices and about ⅓ cup of water. Stir into the curry paste and then let simmer, uncovered for about 10 minutes. Stir occasionally.
- Once the tomato curry mixture has thickened, add in chickpeas, cilantro and beef and stir until heated through.
- Add the spinach – the spinach will overwhelm the pan but don’t worry, it will shrink down quickly. Cook until spinach is just wilted.
- Serve on top of the cooked rice and garnish with roasted cashews and any extra cilantro.
Vegan Option: omit beef and use a 540ml can of chickpeas instead
The recipe can easily be doubled to feed a crowd but you’ll want to cook the beef in two batches so it browns quickly
If you like cilantro feel free to up the amount.
If you like a hotter curry, use a different curry paste.