Welsh Beef, Chickpea & Spinach


  1. Heat the oil in a large pan, add cubes of meat, brown on all sides. Add onion and garlic, lightly cook. Add the curry powder and stir until all ingredients are coated.
  2. Add the tomatoes, purée, stock and chickpeas. Stir well, bring to the boil and then reduce to a simmer for about 2-2½ hours until meat is tender.
  3. Spicey mash: Heat mashed potato in the microwave for 2 minutes. Add the coriander, tomato & onion and lightly combine together.
  4. Remove curry from the oven, add the spinach and stir through.
  5. Serve curry with spicey mash and a selection of chutneys.

Recipe Information

Serves 4
Calories 441 kcals
Cooking Time


  • 450g (1lb) Welsh Beef chuck or braising steak, cut into medium sized cubes
  • 1tbsp Vegetable oil
  • 1 Onion, peeled and cut into wedges
  • 2 Garlic cloves, peeled and crushed
  • 2tbsp Medium curry powder
  • 400g approx Can chopped tomatoes
  • 1tbsp Tomato purée
  • 300ml (½pt) Beef stock
  • 400g approx Can chickpeas
  • 2 Large handfuls spinach

For the Bombay mash:

  • 500g Mashed potatoes (use pre-prepared shop bought)
  • 2tbsp Fresh coriander, roughly chopped
  • Tomato, roughly diced
  • ½ small red onion, finely diced

Nutrition Information

  • Calories 441 kcal
  • Energy 1854KJ
  • Fat 17g
  • Saturates 3.8g
  • Salt 1.6g
  • Iron 8.7g
  • 5-a-day 3