Beef, potato & banana curry with cashew rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 tbsp sunflower oil
- 800g stewing beef, cut into chunks
- 2 onions, chopped
- 2 lemongrass stalks, bashed
- 2 tbsp grated ginger
- 2 tbsp tamarind paste
- 3 garlic cloves, crushed
- 1 tsp ground turmeric
- 2 tbsp medium curry powder
- 2 tsp brown sugar
- 400ml can coconut milk
- 500g bag new potatoes, halved
- 3 small or 2 large slightly underripe bananas, cut into 2cm-thick slices
- 2 tsp garam masala
- small pack coriander, leaves only
- squeeze of lemon juice (optional)
For the rice
- 140g cashews, lightly bashed
- 300g basmati rice
- 4 tbsp crispy onions – make your own (see tip, below), or find them in tubs, alongside croutons, in supermarkets
Method
- STEP 1
Heat oven to 180C/160C fan/gas 4 and heat half the oil in a large frying pan. Brown the beef in batches, and transfer to a flameproof casserole dish. Add the remaining oil to the pan with the onions, and fry gently until softened. Stir in the lemongrass, ginger, tamarind, garlic, turmeric, curry powder, sugar and 2 tsp salt, and fry for a few mins until fragrant. Add the coconut milk with 1 can of water, stir into the beef and bring to a simmer. Cover and bake for 1 hr. Meanwhile, toast the cashews in a dry frying pan until golden.
- STEP 2
After 1 hr, stir in the new potatoes and cook for 1 hr more until the potatoes are tender, removing the lid halfway. Can be cooled and chilled, or frozen, if preparing ahead.
- STEP 3
Put the casserole back onto the hob. Stir in the bananas and garam masala and simmer, uncovered, for 10 mins until the sauce has thickened.
- STEP 4
Cook the rice following pack instructions, then mix with the cashews, crispy onions and some salt. Scatter the curry with coriander, season well, then taste – it may need a squeeze of lemon to finish it off.
