In a large frying pan, heat oil over medium-high heat. Add the spice packet (from the curry kit) and cook for 20 seconds. Add the beef and carrots and cook for 2-3 minutes until lightly browned.
Next add the base sauce/paste (from the curry kit) and cook for 1 minutes, stirring to coat. Stir in the main sauce (from the curry kit) and 2 tablespoons of water (adding more as needed). Simmer for 12-15 minutes or until meat and carrots are cooked. Remove from heat and stir through peas and baby spinach.
Sprinkle curry with almonds and serve with coriander, rice and pappadums, roti or naan.
This beef curry uses a mild but very tasty korma curry meal kit. There are a variety of Indian and Asian curry meal kits available in the supermarket which would all work well in this recipe.
Each kit may vary slightly in terms of method – be guided by the packet instructions of your particular kit which may vary slightly to this recipe.
Swap carrots for sweet potato or pumpkin; add zucchini or cauliflower; swap almonds for roasted cashews; swap pappadams for naan or roti bread.
Try other cuts of beef in your curry – beef blade, round or chuck – cooking time for these cuts will be longer. Ask you butcher to dice your beef for you to save time.