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Lunch / Dinner

Beef & Sweet Potato Curry with Romas and Spinach

Fragrant, exotic, and full of flavor, curries truly tantalize your taste buds. This simple recipe is sure to satisfy any cravings, even on a weeknight. If you think an Indian curry is too complicated to make at home, this knockout meal will change that perception. Using everyday ingredients and modernized recipes, Indian curry can easily fit into your repertoire.

Beef isn’t typically featured in Indian curries, but there’s no reason not to use it. Since this recipe takes hardly any time to throw together, tenderloin is the perfect cut. And what tenderloin lacks in flavor, it more than makes up for in its ability to adapt to bold spices, coconut milk, and sweet potatoes.


2 servings

Total Time

30 minutes

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Test Kitchen Tip

Not only do sweet potatoes add great flavor and texture to this dish, they’re also a good source of beta-carotene.


Purée onion, garlic, ginger, and serrano with ¼ cup broth in a mini food processor.

Melt coconut oil in a sauté pan over medium-high heat. Add tenderloin and cook until browned, 23 minutes; transfer to a plate. Add onion mixture, curry powder, and pepper flakes; cook until fragrant, 12 minutes.

Stir in remaining 2 cups broth, sweet potatoes, and coconut milk; bring to a boil. Reduce heat to medium and cook curry until sweet potatoes are fork-tender, about 10 minutes.

Whisk together cornstarch and lime juice, stir into curry, and cook until thickened, 23 minutes. Add tenderloin, tomatoes, and spinach, allowing it to wilt, then season curry with salt.


For the best distribution of flavor throughout the curry, purée the aromatics with a little beef broth.


Add the tomatoes to the curry at the end so that they hold their shape and texture.

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