Beef, potato & banana curry with cashew rice

Beef, potato & banana curry with cashew rice

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(9 ratings)

Prep: 30 mins Cook: 2 hrs, 30 mins


Serves 4
Banana and tamarind add a rich sweetness to this slow-cooked spice pot with nutty basmati and coconut sauce

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal1210
  • fat55g
  • saturates24g
  • carbs118g
  • sugars30g
  • fibre7g
  • protein57g
  • salt0.3g
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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 800g stewing beef, cut into chunks
  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 lemongrass stalks, bashed
  • 2 tbsp grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp tamarind paste



    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 3 garlic cloves, crushed
  • 1 tsp ground turmeric
  • 2 tbsp medium curry powder
  • 2 tsp brown sugar
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 500g bag new potato, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 3 small or 2 large slightly underripe bananas, cut into 2cm-thick slices



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • small pack coriander, leaves only
  • squeeze of lemon juice (optional)

For the rice

  • 140g cashew, lightly bashed



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • 300g basmati rice
  • 4 tbsp crispy onion - make your own (see tip, below), or find them in tubs, alongside croutons, in supermarkets



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…


  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 and sugar, 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.

  2. After 1 hr, stir in the new potatoes and cook for 1 hr more until the potatoes are tender, removing the lid halfway. The casserole can now be cooled and chilled, or frozen, if preparing ahead.

  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.

  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.

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Comments, questions and tips

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1st Oct, 2014
Ok, but disappointing. Lacked flavour as other reviewers have said and consistency was a bit stodgy. Probably wouldn't bother making again
25th Mar, 2014
The calorie count is probably close to correct if you're making this for 4 people. I would imagine it would serve at least 6.
24th Mar, 2014
This is really delicious not too spicy, so I will probably add some chillies next time. I did use the slow cooker and adjusted the timings. Took longer obviously, but that meant I could get on with other things! I also used drained tinned potatoes. I didn't bash the lemon grass enough though
19th Mar, 2014
1210 calories and 24 grams of saturated fat per serving! Can this be this right? Usually, I never criticize something I haven't tried making - but if these statistics are correct, I will not be trying out this recipe, even if it sounds temptingly delicious!
16th Mar, 2014
I made this recipe yesterday and was slightly disappointed as with all the flavoursome ingredients I/we were expecting a "taste explosion". The heat of the dish was good but we found it tasted a little bland. I did use low fat coconut milk due to the high calorific content and wondered if this would have any bearing on the taste? (Are there really that many calories per portion?!!!) I have never used tamarind before and wondered if anyone could tell me if I used more it would help with the depth of flavour?
14th Mar, 2014
Flavour is lovely added a little more sugar in the end & this finished it off nicely! Made the rice without cashew nuts and crispy onions so hopefully this knocked some of the calories off!!
14th Mar, 2014
1210 cal's per serving this doesn't add up?
14th Mar, 2014
Surely not 1210 per serving this doesn't add up?
14th Mar, 2014
1210 calories per serving?!?! :O No way I'm trying this!!
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