Plan-B Dry Curry

Plan-B Dry Curry

Ever heard of a dry curry? Me neither until one my my coaching clients Julia posted a photo in our group.

I was immediately intrigued and decided to play around with my own version. Talk about a brilliant dinner to have in your back pocket. So packed with flavour and yet so quick and easy to prepare.

The first time I made it I served the spiced meat on a bed of salad leaves from the garden. But I think I actually prefer this ‘Plan B’ version using frozen spinach because the greens integrate into the curry better.

I’ve used my favourite protein for mid week meals – minced (ground) beef because it cooks so quickly but feel free to use whatever protein you are in the mood for (lost of ideas in the variations below).

Oh and I’ve recently rediscovered Keens curry powder from the supermarket. It adds amazing depth of flavour with just the right amount of heat. I was making my own curry powder for years but happy to out source that job to the good people at Keens.

This serves 2 very generously. I love squirreling away my leftovers to add to my lunch the next day.

Plan-B Dry Curry
5 from 1 vote

Plan-B Dry Curry

Total Time 15 minutes
Servings 2 hungry people


  • 450 g ground minced beef
  • 1/4 teaspoon salt
  • 2 tablespoons curry powder
  • 500 g frozen spinach defrosted
  • 1/2 cup greek yoghurt
  • 50 g roast nuts


  1. Heat a large frying pan on a high heat. Add a little oil and allow it to warm. Add beef and salt and cook, stirring often until the beef is no longer pink.
  2. Add the curry powder and cook, stirring for another 30 seconds.
  3. Add the spinach and cook for a few minutes or until everything is hot.
  4. Remove from the heat. Taste and season with more salt if needed. Divide between two bowls and serve topped with yoghurt and nuts.

Recipe Video

NET CARBS 19g/serve

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Variations & Substitutions for Plan-B Dry Curry

vegetarian – crumbled tofu, tempeh or any cooked legumes like lentils, chickpeas or beans. Or scramble 6 eggs with butter and a few tablespoons water and the curry powder.

different protein – any diced or ground (minced) meat or poultry will work or see the vegetarian options above. I’m also thinking a fish version using diced salmon would be beautiful.

dairy-free – coconut yoghurt, cashew yoghurt or this lemon tahini sauce.

nightshade-free – use garam masala instead of curry powder.

more substantial (carb lovers) – steamed or fried rice or warm pita or tortillas.

more substantial (low carb) – extra nuts, avocado, more meat, serve with a poached or fried egg.

family-friendly – use garam masala instead of curry powder and serve hot sauce (my Irishman highly recommends Tabasco) or chilli oil at the table for anyone who wants more heat.

different vegetables – if you have time, soften a diced onion or two before cooking the meat. If you prefer fresh greens you can either wilt them in with the curry or cook them separately and serve with the cooked meat on top. Also good served with washed salad or baby spinach leaves or cauliflower ‘rice’. Feel free to add any cooked veg like broccoli, zucchini (courgettes), cauliflower, eggplant. To keep with the plan b / pantry vibe use frozen veggies – frozen baby beans are surprisingly delicious or you could go with frozen peas.

herby – I’ve kept it simple but some fresh coriander, mint, basil or parsley or even dill added at the end would add a lovely lift.

Waste Avoidance Strategy

ground (minced) beef – freeze it.

salt / curry powder / roast nuts – keep them in the pantry.

frozen spinach defrosted – will keep in the freeze for months.

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

Problem Solving Guide

bland – more salt or more curry powder. A splash or hot sauce or a tablespoon of vinegar can help.

too dry – more yoghurt! Next time don’t cook the meat as long. You could always add some coconut milk or tomato passata to make it more saucey.

too hot – next time use less curry powder or a different brand. For now serve with more yoghurt to cool your palate.

sticking to the pan – next time make sure the pan is hot before adding the oil and that the oil is hot before adding the meat. With the moisture from the spinach you’ll find that when you remove from the heat any stuf bits will lift off with some vigorous stirring.

Prepare Ahead

Yes! Just cook as per the recipe but keep the nuts and yoghurt separately. Leftovers will keep in the fridge for 1-2 weeks or can be frozen. To serve, warm in a pan with a little oil and top with nuts and yoghurt.

Plan_B Dry Curry

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With love,
Jules x

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