Heat the oil in a pot and sear the beef quickly over high heat until nicely browned, set aside
Trim the white veins off the spinach leaves and finely chop the veins and leaves separately. Fry the veins with garlic and ginger until fragrant. Add more oil if needed.
Stir in the korma paste or curry, and the sweet potato. Saute for about 2 minutes before adding the cream Place a lid on the pot and cook for a further 5 minutes.
Stir in the spinach leaves, beef and toasted almonds into the curry, simmer gently until the meat and vegetables are cooked. Add a little water if it is to dry. Season to taste with salt and pepper.