2 tbsp organic sunflower oil

2 organic onions, chopped

2 tbsp Curry Powder

½ tsp Hot Chilli Blend

1kg Diced Braising Steak

400ml can Coconut Milk

150ml Beef Stock

2 x 410g cans Chick Peas in water, drained and rinsed

200g bag organic spinach, chopped, or ½ x 500g bag frozen organic leaf spinach

Heat 1 tbsp of the oil in a large pan and cook the chopped onion for 3-4 minutes until softened. Stir in the curry and chilli powders, and cook for a further minute. Add the remaining oil, then the beef and stir to coat in the spices. Cook for 4-5 minutes, or until the meat is lightly browned.

Stir in the coconut milk and stock. Cover and simmer for 1½ hours, stirring occasionally. Add the chickpeas, put the lid back on and simmer for a further 30 minutes or until the beef is tender.

Stir in the spinach and cook for a further 2 minutes to warm through. Serve with organic basmati rice and a spoonful of organic low fat natural yogurt.