Beef and sweet potato curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 tbsp vegetable oil
- 500g beef rump or braising steak, 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)
- 400ml coconut milk
- 200ml beef or chicken stock, hot
- 1 cinnamon stick
- 1 large (about 300g) sweet potato, cubed
- Lime juice
- Chopped fresh coriander, to garnish
Method
- STEP 1Heat 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.
- STEP 2Add 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.
- STEP 3Return 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.
- STEP 4Add 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.
