090721_008_Curry

Beef and sweet potato curry

  • Serves 4
  • Hands on time 10 mins, plus 1 hour cooking time
  • Easy
This beef and sweet potato curry recipe is surprisingly easy to assemble, and freezes very well.

Nutritional info per serving

  • Calories534kcals
  • Fat34.1g (18.8g saturated)
  • Protein34.7g
  • Carbohydrates24.5g (6.5g sugars)
  • Salt1.2g

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INGREDIENTS

  • 2 tbsp vegetable oil
  • 500g beef rump or braising steak, stripped of fat and cut into 3cm cubes
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 2 green chillies, deseeded and finely chopped
  • 3cm piece fresh ginger, chopped
  • 70g massaman curry paste (we like Blue Elephant, from Waitrose)
  • 400ml coconut milk
  • 200ml beef or chicken stock, hot
  • 1 cinnamon stick
  • 1 large (about 300g) sweet potato, cubed
  • Lime juice, to taste
  • Chopped fresh coriander, to garnish

METHOD

  1. Heat half the oil in a large, heavy-based saucepan over a high heat. Season the beef with salt and pepper, then fry, in batches, until browned on all sides. Remove with a slotted spoon and set aside.
  2. Add the rest of the oil, turn down the heat to medium, add the onion and fry for 3-4 minutes until softened and lightly golden. Add the garlic, chillies and ginger and fry for 1 minute. Add the curry paste and fry for 2-3 minutes, stirring frequently.
  3. Return the beef to the pan with the coconut milk, stock and cinnamon stick, bring to the boil, then cover with a lid and simmer gently, stirring occasionally, for 30 minutes until the beef is tender.
  4. Add the cubes of sweet potato and cook for a further 15 minutes until the sweet potato is tender. Stir in the lime juice, remove the cinnamon stick, scatter with fresh coriander leaves. Divide among bowls and serve with steamed rice, if you like.
  • To speed up the chopping time, blitz the peeled garlic cloves, deseeded chillies and peeled ginger in a mini blender until finely chopped. To jazz up the rice to serve with it, add 1 star anise, 3 crushed cardamom pods and a cinnamon stick while the rice cooks, to make it deliciously fragrant.
  • To freeze put the cooled curry (minus the garnish) in a plastic container and freeze for up to 3 months. Defrost fully before reheating until piping hot.

From October 2009

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