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Beef & Chickpea Curry


  • 1 tablespoon coconut oil

  • 2 carrots, peeled and diced

  • 1 brown onion, peeled and diced

  • 3 garlic cloves, crushed

  • 500g grass-feed beef, cut into cubes

  • 1/3 cup curry powder

  • 1 teaspoon sea salt

  • 400g can diced tomatoes (or freshly chopped tomatoes)

  • 400g can chickpeas, drained and rinsed

  • ½ lemon, juiced

  • 1 ½ cups baby spinach

  • Basmati, jasmine or cauliflower rice to serve

  • Optional: Coriander to garnish


  1. Heat the coconut oil in a large skillet over medium heat

  2. Once hot, add the garlic, onions and carrot, stirring and cooking until soft (approximately 8-minutes)

  3. Season the beef with the teaspoon of salt, add to the pan and continue cooking until browned (approximately 10-minutes)

  4. Add the curry powder and stir to combine. Cook for a minute until fragrant

  5. Add the tomatoes plus 1 cup of water, then bring to the boil

  6. Reduce heat to low and let simmer for 30-minutes

  7. Add the chickpeas, and cook for a further 30-minutes, adding more water if necessary

  8. Meanwhile, prepare your rice of choice

  9. Add spinach to the beef mixture, plus the lemon juice, then stir to combine

  10. Serve atop your rice of choice, and garnish with coriander if choosing to use!

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