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Green Hara Masala (Gluten, Dairy, Soy Free/ Low Fat)


We were inspired after a visit to our local Indian restaurant to create a twist on this classic Hara Masala. This Green Hara Masala is packed with spinach, is low in fat and is super flavoursome. We enjoyed ours with rice and a drizzle of coconut yogurt on top.


Serves: 2-4 people

Prep time: 15 minutes

Cook time: 1 hour 15 minutes


Ingredients

Curry paste:

  • 1 bunch of fresh coriander

  • 1 large green chilli (add two if you want your curry to have extra heat)

  • 2 teaspoons of minced ginger

  • 4 cloves of garlic

  • ½ teaspoon of cinnamon

  • 2 cardamon pods

  • 1 teaspoon of coriander seeds

  • ½ teaspoon of ground turmeric

  • 4 cloves

  • 4 large handfuls of baby spinach

  • 1 medium red onion

Curry:

  • 700 grams of beef (we used rump but you could replace with other meats or vegetables)

  • ½ teaspoon of ground turmeric

  • ¼ tea salt

  • 1 teaspoon of black pepper

  • ½ a cup of stock (we used chicken)

  • 1 diced medium brown onion

  • 1 tablespoon of coconut oil

Optional: top your curry with coconut yogurt and slivered almonds


Steps:

  1. Cut your beef into 1-inch cubes.

  2. Rub your beef in the turmeric, pepper and salt.

  3. Heat your oil in a large pot on medium heat (we used a dutch oven)

  4. Brown your beef on all sides and then place on a plate.

  5. Add your diced onion to the pot and let it cook for about 10 minutes until it becomes brown and soft.

  6. Deglaze your pot by adding in the chicken stock, then add back in your beef.

  7. Cover your pot with a lid and let it simmer for about an hour until the beef becomes tender.

  8. Whilst your beef is cooking create your curry paste.

  9. Toast your cloves, coriander seeds and cardamom in a frying pan until fragrant and lightly browned

  10. Blend your coriander, onion, chilli, ginger, garlic, cinnamon, turmeric, spinach, cloves, cardamom and coriander in a blender until it becomes a smooth paste.

  11. When your beef is ready add your curry paste and cook for 15 minutes.

  12. Serve over a bed of rice and drizzle coconut yogurt on top, Enjoy!

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